Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Heat-resistant spatula
- Candy thermometer
Step-by-step instructions:
1. In a medium-sized saucepan, combine the granulated sugar and water over medium-high heat. Whisk until the sugar dissolves.
2. Stop whisking and let the mixture boil until it turns into a deep amber color. This should take about 10-12 minutes.
3. Remove the saucepan from the heat and carefully pour in the heavy cream. The mixture will bubble and steam, so be careful.
4. Whisk the mixture until the cream is fully incorporated.
5. Add the unsalted butter, vanilla extract, and a pinch of salt to the saucepan. Whisk until the butter is melted and the ingredients are fully combined.
6. Return the saucepan to medium heat and attach a candy thermometer to the side of the pan. Let the mixture boil until it reaches 225°F.
7. Remove the saucepan from the heat and let it cool for a few minutes.
8. Pour the caramel syrup into a heat-resistant container and let it cool completely before using.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Boiling temperature: 225°F
Serving size:
This recipe makes about 1 cup of caramel syrup.
Nutritional information:
Calories: 100
Fat: 7g
Carbohydrates: 11g
Protein: 0g
Sodium: 10mg
Sugar: 11g
Substitutions for ingredients:
- You can use light cream instead of heavy cream for a lighter syrup.
- Salted butter can be used instead of unsalted butter, but omit the pinch of salt.
Variations:
- Add a tablespoon of bourbon or rum for a boozy twist.
- Add a teaspoon of cinnamon or nutmeg for a spiced syrup.
Tips and tricks:
- Be careful when working with hot sugar syrup as it can cause severe burns.
- Use a heat-resistant container to store the caramel syrup.
- The syrup will thicken as it cools, so reheat it in the microwave or on the stove before using.
Storage instructions:
Store the caramel syrup in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the caramel syrup in the microwave or on the stove until it reaches a pourable consistency.
Presentation ideas:
Drizzle the caramel syrup over ice cream, pancakes, waffles, or fruit.
Garnishes:
Sprinkle chopped nuts or sea salt over the caramel syrup for added flavor and texture.
Pairings:
Caramel syrup pairs well with vanilla ice cream, chocolate cake, or apple pie.
Suggested side dishes:
Serve the caramel syrup with whipped cream or fresh fruit.
Troubleshooting advice:
- If the sugar crystallizes, add a tablespoon of corn syrup to the mixture to prevent crystallization.
- If the caramel syrup is too thick, add a tablespoon of water to thin it out.
Food safety advice:
- Be careful when working with hot sugar syrup as it can cause severe burns.
- Store the caramel syrup in an airtight container in the refrigerator for up to 2 weeks.
Food history:
Caramel syrup has been used in desserts and drinks for centuries. The word "caramel" comes from the Latin word "cannamellis," which means "cane honey."
Flavor profiles:
Caramel syrup has a sweet and rich flavor with notes of butter and vanilla.
Serving suggestions:
Drizzle the caramel syrup over ice cream, pancakes, waffles, or fruit.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Rich, Buttery, Caramelized, Sugary