Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Candy thermometer
- Heavy-bottomed saucepan
- Silicone spatula
- Parchment paper
Step-by-step instructions:
1. In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir until the sugar is fully dissolved.
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. Insert a candy thermometer into the mixture and continue to boil until the temperature reaches 350°F.
4. Remove the saucepan from the heat and carefully pour in the heavy cream. The mixture will bubble up, so be careful.
5. Stir the mixture with a silicone spatula until the cream is fully incorporated.
6. Return the saucepan to the heat and continue to cook until the temperature reaches 240°F.
7. Remove the saucepan from the heat and stir in the sea salt and vanilla extract.
8. Pour the mixture onto a sheet of parchment paper and let it cool completely.
9. Once the mixture has cooled, use a silicone spatula to scrape it off the parchment paper and transfer it to an airtight container.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Boil until 350°F, cook until 240°F
Serving size:
Makes about 1 cup of caramel sugar paste
Nutritional information:
Calories: 60
Fat: 3g
Carbohydrates: 9g
Protein: 0g
Sodium: 70mg
Sugar: 9g
Substitutions for ingredients:
- You can use light cream instead of heavy cream, but the texture will be slightly different.
- You can use kosher salt instead of sea salt.
Variations:
- Add a tablespoon of bourbon or whiskey for a boozy twist.
- Stir in a tablespoon of cocoa powder for a chocolatey flavor.
- Add a teaspoon of cinnamon for a spicy kick.
Tips and tricks:
- Be careful when working with hot sugar. It can cause serious burns.
- Use a silicone spatula to stir the mixture, as it won't melt like a plastic spatula would.
- If the mixture starts to crystallize, add a tablespoon of corn syrup to prevent it from happening.
Storage instructions:
Store the caramel sugar paste in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
To reheat the caramel sugar paste, microwave it in 10-second intervals until it reaches your desired consistency.
Presentation ideas:
Serve the caramel sugar paste in a small dish with a spoon for dipping.
Garnishes:
Sprinkle a pinch of sea salt on top of the caramel sugar paste for a salty-sweet flavor.
Pairings:
Serve the caramel sugar paste with sliced apples or pears for a delicious snack.
Suggested side dishes:
This recipe is a condiment and does not require a side dish.
Troubleshooting advice:
- If the mixture starts to crystallize, add a tablespoon of corn syrup to prevent it from happening.
- If the mixture is too thick, add a tablespoon of water to thin it out.
Food safety advice:
Be careful when working with hot sugar. It can cause serious burns.
Food history:
Caramel sugar paste is a popular condiment that has been around for centuries. It is commonly used in desserts and as a topping for fruit.
Flavor profiles:
Caramel sugar paste has a rich, sweet flavor with a hint of saltiness.
Serving suggestions:
Serve the caramel sugar paste as a topping for ice cream, pancakes, or waffles.
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Taste: Sweet, Caramelized, Rich, Creamy