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Caramel Sauce

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Introduction

Discover the delightful world of caramel as we guide you through making this irresistible Caramel Sauce. This classic treat brings a touch of luxury to your desserts, perfecting any occasion from casual snacking to gourmet presentations.

Tips for this recipe

For optimal results with the Caramel Sauce, maintain a focused approach. Gradually add cream to avoid curdling and keep stirring constantly at the initial stage to ensure even heat distribution.

Why you will love this recipe

The richness of our Caramel Sauce is not just in its taste but also in the craftsmanship it represents. Each spoonful captures a perfect blend of sweet and savory, promising to elevate your culinary experiences.

Ingredients

  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 cup heavy cream

Advised equipment

To create this culinary masterpiece, you will need:

  • KitchenAid Stand Mixer (for efficient mixing)
  • Cuisinart Electric Sugar Cookie Press (unique approach for caramel pieces shaping)
  • All-Clad Stainless Steel Saucepan (precise temperature control essential)
  • Thermapen Digital Instant Temperature Probe (monitoring exact temperatures)
  • Hand Mixer (KitchenAid) (for incorporating sugar and cream smoothly)
  • Silicone Spatula (heat resistance, flexibility for stirring)
  • Roux Set (RouxMaster 3-in-1 Cookware) (adjusting sauce thickness with flour)
  • Precision Chef’s Knife (Oxo Good Grips) (efficient ingredient preparation)

History of the recipe

The art of caramel-making dates back centuries, with its roots deeply embedded in various cultures. This Caramel Sauce combines timeless techniques and modern culinary innovations to offer a taste that honors tradition while embracing contemporary refinement.

Fun facts about this recipe

Did you know? The term ‘caramel’ originates from the French word ‘caramel’, which in turn, comes from ‘caramelo’. Caramel has been an essential ingredient since ancient times and was even used as a form of currency. Today’s recipe pays homage to this historical significance by utilizing equipment that modern chefs would recognize.

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Caramel Sauce

Caramel Sauce

amanda

Equipment

  • - KitchenAid Stand Mixer: Ideal for mixing ingredients efficiently, offering multiple attachments for different tasks including whisking eggs or making creamy desserts like caramel.

  • - Cuisinart Electric Sugar Cookie Press: Can be adapted to create uniformly shaped caramel pieces if needed in a unique recipe approach.

  • - All-Clad Stainless Steel Saucepan: Offers precise temperature control and even heat distribution crucial when making caramel to avoid burning.

  • - Thermapen Digital Instant Temperature Probe: Essential for monitoring exact temperatures required in caramel-making, ensuring perfect consistency without overheating.

  • - Hand Mixer (KitchenAid): Useful for incorporating sugar and cream smoothly when making sauce. Caution is advised to prevent splattering during the process.

  • - Silicone Spatula: Ideal for stirring caramel due to its heat resistance and flexibility, which prevents scratches on cookware surfaces.

  • - Roux Set (RouxMaster 3-in-1 Cookware): While primarily used for making roux, it can be useful in adjusting the thickness of your sauce by incorporating flour into the mixture.

  • - Precision Chef's Knife (Oxo Good Grips): A versatile tool that helps in preparing ingredients for caramel sauce, ensuring uniform pieces and efficient prep work.

Ingredients

  • Medium saucepan

  • Pastry brush

  • Wooden spoon or heat-proof rubber spatula

  • Oven mitts

  • 1 1/2 cups granulated sugar

  • 1/2 cup water

  • 1 cup heavy cream

Instructions

1

Instruction 1

In the medium saucepan, whisk the sugar with the water so there are no sugar clumps. Cook over medium heat until the sugar is dissolved and the water looks clear, 2 to 3 minutes. Turn the heat up to medium-high and brush down the side of the saucepan with the pastry brush dipped in water. (This prevents any sugar from sticking to the side of the pan and forming crystals.) Have the cream in a measuring cup with a spout right near your stovetop where you can reach it.
2

Instruction 2

With the heat still at medium-high, continue to cook. Do not stir the caramel anymore at this point. After about 15 minutes, you'll notice the bubbles getting bigger and slower just before the caramel begins to turn color.
3

Instruction 3

As soon as the caramel turns a medium tan color, remove the pan from the heat. The bubbles will subside a little, so it will be easier for you to check the color.* Watch carefully and as soon as it turns a dark tan, slowly pour in a couple of tablespoons of the cream. Stand back a little and be careful - the cream will cause the hot caramel to bubble up. Stir the cream into the caramel with the heat-proof spatula. Once the caramel stops sputtering, stir in more cream. Continue to pour in the remaining cream but stop again at any time if it sputters.
4

Instruction 4

Let the caramel sauce cool to room temperature. Refrigerate in a covered container for up to 3 weeks. If there is any hard caramel sticking to the pan, fill it with water and bring it to a boil. Allow to cool before cleaning the pan.
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