Creamy Caramel SauceShow: Harvest: A Celebration of Autumn Flavors |
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Note: For cooks who haven't made caramel at home before, it might be useful to listen to the step-by-step audio instructions in the Harvest show. 1 cup granulated sugar 1/3 cup water 3/4 cup cream Combine sugar and water in medium saucepan. Place over medium-high heat. Stir with a silicon spatula or wooden spoon until sugar is dissolved. Wipe down sides of saucepan with a wet pastry brush (make sure the brush is heatproof). Let sugar syrup cook for 5-10 minutes without stirring. Carefully watch that no particular spot begins to brown to early. To prevent this, you might occasionally swirl the saucepan and wipe down the sides with a wet brush again. DO NOT reuse spatula or spoon. It is necessary to keep unmelted sugar granules out of sauce. Once the sauce turns a rich amber color (around 365° F if you're using a candy thermometer), remove pan from heat. Using a clean wooden spoon or silicon spatula, carefully stir in 3/4 cup cream. Mixture will sizzle and rise in the pot. Return to stove and cook gently over low flame for another 3-5 minutes, stirring continually until sauce is completely smooth and a rich caramel color. Let cool to room temperature before using. Spoon over desserts or use for dipping apple slices. Store in refrigerator and reheat in microwave or a bowl of warm water as needed. |
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