Ingredients with Measurements:
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Candy thermometer
Step-by-step instructions:
1. In a medium-sized saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring constantly until the sugar dissolves.
2. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Continue boiling until the mixture turns a deep amber color and reaches 350°F on a candy thermometer.
3. Remove the saucepan from the heat and carefully whisk in the evaporated milk. The mixture will bubble up, so be careful.
4. Return the saucepan to the heat and whisk in the salt and vanilla extract.
5. Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
6. Remove the saucepan from the heat and let the caramel sauce cool for a few minutes before transferring it to a jar or container.
7. Serve the caramel sauce warm or at room temperature.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
5. Temperature:
350°F
Serving size:
Makes about 1 1/2 cups of caramel sauce
Nutritional information:
Calories: 80 per tablespoon
Fat: 1g
Carbohydrates: 17g
Protein: 1g
Sodium: 50mg
Sugar: 17g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a slightly different flavor.
- If you don't have evaporated milk, you can use heavy cream instead.
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 right temperature.
- If the caramel sauce is too thick, you can whisk in a little bit of milk or cream to thin it out.
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 10-second intervals, stirring between each interval, until it reaches your desired consistency.
Presentation ideas:
Serve the caramel sauce in a small pitcher or jar alongside ice cream, cake, or fruit.
Garnishes:
Sprinkle a pinch of sea salt or chopped nuts on top of the caramel sauce for added flavor and texture.
Pairings:
This caramel sauce pairs well with ice cream, cake, fruit, and even coffee.
Suggested side dishes:
Serve the caramel sauce alongside vanilla ice cream, pound cake, or fresh fruit.
Troubleshooting advice:
- If the caramel sauce is too thin, cook it for a few more minutes until it thickens.
- If the caramel sauce is too thick, whisk in 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:
This caramel sauce is sweet, rich, and slightly salty.
Serving suggestions:
Serve the caramel sauce warm or at room temperature alongside your favorite desserts.
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Taste: Rich, Sweet, Creamy, Caramelized, Buttery