Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup Ratzeputz liqueur
- 1/2 tsp sea salt
Special equipment needed:
- Candy thermometer
- Medium-sized saucepan
- Whisk
- Heat-resistant spatula
- Glass jar for storage
Step-by-step instructions:
1. In a medium-sized saucepan, combine the granulated sugar and water. Heat the mixture over medium-high heat, stirring occasionally, until the sugar dissolves.
2. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Attach the candy thermometer to the side of the pan.
3. Continue to boil the mixture until it reaches 350°F on the candy thermometer. This should take about 10-12 minutes.
4. Once the mixture reaches 350°F, remove it from the heat and carefully whisk in the heavy cream. Be careful as the mixture will bubble up.
5. Add the unsalted butter and whisk until it has melted and combined with the mixture.
6. Add the Ratzeputz liqueur and sea salt and whisk until everything is combined.
7. Let the mixture cool for a few minutes before pouring it into a glass jar for storage.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
350°F
Serving size:
Makes about 1 cup of caramel sauce
Nutritional information:
Calories: 120
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 105mg
Carbohydrates: 15g
Sugar: 15g
Protein: 0g
Substitutions for ingredients:
- You can use light cream instead of heavy cream, but the caramel will be thinner.
- Salted butter can be used instead of unsalted butter, but reduce the amount of sea salt added.
Variations:
- Add a teaspoon of vanilla extract for a classic caramel flavor.
- Substitute the Ratzeputz liqueur with another liqueur of your choice, such as bourbon or rum.
Tips and tricks:
- Be careful when making caramel as it can be very hot and dangerous.
- Use a heat-resistant spatula to stir the mixture if needed.
- Store the caramel in the fridge for up to two weeks.
Storage instructions:
Store the caramel in a glass jar in the fridge for up to two weeks.
Reheating instructions:
Microwave the caramel in 10-second intervals, stirring in between, until it reaches your desired consistency.
Presentation ideas:
Drizzle the caramel over ice cream, cake, or brownies.
Garnishes:
Sprinkle sea salt on top of the caramel for a salty-sweet flavor.
Pairings:
Serve the caramel with vanilla ice cream or apple pie.
Suggested side dishes:
This recipe is a sauce and can be served with a variety of dishes.
Troubleshooting advice:
- If the caramel is too thick, add a splash of heavy cream and whisk until it reaches your desired consistency.
- If the caramel is too thin, return it to the heat and boil for a few more minutes until it thickens.
Food safety advice:
Be careful when making caramel as it can be very hot and dangerous.
Food history:
Caramel is a classic dessert sauce that has been around for centuries.
Flavor profiles:
This caramel has a sweet and slightly boozy flavor with a hint of saltiness.
Serving suggestions:
Serve the caramel warm or at room temperature.
Related Categories
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Region: German
Taste: Sweet, Spicy, Rich, Caramelized, Aromatic