Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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. Cook over medium heat, stirring occasionally, until the sugar dissolves.
2. Increase the heat to high and bring the mixture to a boil. Do not stir the mixture at this point.
3. Once the mixture turns a deep amber color, remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble up, so be careful.
4. Add the unsalted butter, vanilla extract, and salt to the saucepan and whisk until the butter has melted and the ingredients are well combined.
5. Place the saucepan back on the heat and cook for an additional 2-3 minutes, whisking constantly, until the sauce is smooth and thick.
6. Remove the saucepan from the heat and let the sauce cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for dissolving sugar and high heat for boiling mixture
Serving size:
This recipe makes about 1 cup of vanilla caramel sauce. Serving size depends on personal preference.
Nutritional information:
Serving size: 1 tablespoon
Calories: 80
Total fat: 5g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 30mg
Total carbohydrates: 9g
Sugars: 9g
Protein: 0g
Substitutions for ingredients:
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Salted butter can be used instead of unsalted butter, but omit the added salt.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced flavor.
- Substitute almond or coconut extract for the vanilla extract for a different flavor profile.
- Add a tablespoon of bourbon or rum for an adult twist.
Tips and tricks:
- Be careful when whisking in the heavy cream, as the mixture will bubble up.
- Use a candy thermometer to ensure the mixture reaches the correct temperature for the perfect consistency.
- Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the sauce in a microwave-safe bowl in 15-second intervals, stirring in between, until warm.
Presentation ideas:
Serve the vanilla caramel sauce in a small pitcher or drizzle it over ice cream, cheesecake, or pancakes.
Garnishes:
Garnish with a sprinkle of sea salt, chopped nuts, or whipped cream.
Pairings:
This sauce pairs well with desserts such as apple pie, bread pudding, or chocolate cake.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the sugar crystallizes before it turns amber, add a tablespoon of water and continue cooking.
- If the sauce is too thick, add a tablespoon of heavy cream at a time until desired consistency is reached.
- If the sauce is too thin, return the saucepan to the heat and cook for an additional 1-2 minutes, whisking constantly.
Food safety advice:
Be careful when working with hot sugar and use caution when whisking in the heavy cream to avoid burns.
Food history:
Caramel sauce has been around for centuries, with the first recorded recipe dating back to the 17th century.
Flavor profiles:
This vanilla caramel sauce is sweet, rich, and buttery with a hint of salt and vanilla.
Serving suggestions:
Serve this sauce warm or at room temperature over your favorite dessert.
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Taste: Sweet, Creamy, Caramelized, Vanilla