Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Heavy-bottomed saucepan
- Whisk
- Candy thermometer
Step-by-step instructions:
1. In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir until the sugar dissolves.
2. Place the saucepan over medium-high heat and bring the mixture to a boil. Do not stir the mixture once it starts boiling.
3. Attach a candy thermometer to the side of the saucepan and continue boiling the mixture until it reaches 350°F.
4. Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble up, so be careful.
5. Add the butter and salt to the saucepan and whisk until the butter is melted and the mixture is smooth.
6. Stir in the vanilla extract.
7. Let the caramel sauce cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
5. Temperature:
Cook the mixture until it reaches 350°F.
Serving size:
Makes about 1 1/2 cups of caramel sauce.
Nutritional information:
Calories: 120 per 2 tablespoons
Fat: 7g
Carbohydrates: 15g
Protein: 0g
Sodium: 70mg
Sugar: 15g
Substitutions for ingredients:
- You can use light or dark brown sugar instead of granulated sugar.
- You can use honey or maple syrup instead of corn syrup.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced caramel sauce.
- Stir in a tablespoon of bourbon or rum for a boozy caramel sauce.
- Add a tablespoon of cocoa powder for a chocolate caramel sauce.
Tips and tricks:
- Be careful when working with hot sugar syrup, as it can cause serious burns.
- Use a candy thermometer to ensure that the caramel reaches the correct temperature.
- If the caramel sauce is too thick, you can thin it out with a little bit of milk or cream.
Storage instructions:
Store the caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
To reheat the caramel sauce, microwave it in 15-second intervals, stirring in between, until it reaches your desired consistency.
Presentation ideas:
Serve the caramel sauce in a small pitcher or drizzle it over ice cream, cake, or fruit.
Garnishes:
Sprinkle a little bit of sea salt or chopped nuts on top of the caramel sauce for added flavor and texture.
Pairings:
Caramel sauce pairs well with ice cream, cake, pie, fruit, and pancakes.
Suggested side dishes:
Serve the caramel sauce with a side of whipped cream or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the caramel sauce is too thin, you can cook it for a few more minutes to thicken it up.
- If the caramel sauce is too thick, you can add a little bit of milk or cream to thin it out.
Food safety advice:
Be careful when working with hot sugar syrup, as it can cause serious burns.
Food history:
Caramel sauce has been around for centuries and is believed to have originated in France.
Flavor profiles:
Caramel sauce is sweet, rich, and buttery with a hint of salt.
Serving suggestions:
Serve the caramel sauce warm or at room temperature.
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Taste: Sweet, Rich, Caramelized, Gooey