Wednesday, January 30, 2008

Caramel Sauce

I recommend making butterscotch sauce instead. It's easier to make and you are less likely to have a bad result. If you are going to make this, it takes a long time. If you've been cooking this for a s while and it doesn't look like carmel, don't stick your finger in it to taste it to see if it tastes like carmel. If you do stick your finger in it, don't stick your finger in your mouth to cool the burning. Stir in the sugar very slowly. Be patient. You don't want sugar clumps or a grainy sauce. If you end up with clumps anyway, you can strain them out before you serve it. For the science of candy making click here. Let carmel get as dark as you can without letting it burn. Dark carmel has more developed flavors. With all the cautions, homemade carmel is much better then store bought. It has the flavors of homemade carmel candies that people make at Christmas time. This recipe comes via Epicurious.



7 T light corn syrup

2 1/2 cups superfine granulated sugar

1 cup plus 1 T heavy cream

1 T unsalted butter, if making the sauce in advance

In a large heavy sauce pan heat the corn syrup over moderately high heat until it is hot, but do not let it boil. Stir in the sugar, a little at a time, stirring until the mixture is combined well with each addition. Cook the mixture until it is golden, and remove the sauce pan from the heat. Stir in the cream carefully, a little at a time, stirring until the sauce is combined well. Stir in butter.

No comments: