Food recipes
Salted Caramel Sauce
Salted Caramel Sauce Ingredients: sugars, granulated water, bottled, generic syrups, corn, light cream, fluid, heavy whipping butter, without salt salt, table Directions: 1. In a small saucepan, combine sugar, water,...
Salted Caramel Sauce
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
salt, table
Directions:
1.
In a small saucepan, combine sugar, water, and corn syrup.
2.
Heat over medium-high heat until mixture comes to a boil, stirring occasionally.
3.
Boil over high heat until mixture turns a medium amber color, between 68 minutes.
Watch carefully, because mixture goes from light amber to dark amber/burnt very quickly.
I usually end up heating the caramel for about 7 minutes.
4.
Turn off the heat, and carefully whisk in heavy cream, butter, and salt.
The caramel will bubble up and hiss when you add the other ingredients, before relaxing.
This happens when adding cooler ingredients to hot sugar.
Just be careful to keep your hands/arms as far away from the steam as possible when adding, to avoid a steam burn.
5.
Allow the caramel to cool to room temperature before serving.
6.
Serve over ice cream, cheesecake, brownies, chocolate sheet cake, grilled fruitjust about anything.
Makes 1 1/4 cups.
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
salt, table
Directions:
1.
In a small saucepan, combine sugar, water, and corn syrup.
2.
Heat over medium-high heat until mixture comes to a boil, stirring occasionally.
3.
Boil over high heat until mixture turns a medium amber color, between 68 minutes.
Watch carefully, because mixture goes from light amber to dark amber/burnt very quickly.
I usually end up heating the caramel for about 7 minutes.
4.
Turn off the heat, and carefully whisk in heavy cream, butter, and salt.
The caramel will bubble up and hiss when you add the other ingredients, before relaxing.
This happens when adding cooler ingredients to hot sugar.
Just be careful to keep your hands/arms as far away from the steam as possible when adding, to avoid a steam burn.
5.
Allow the caramel to cool to room temperature before serving.
6.
Serve over ice cream, cheesecake, brownies, chocolate sheet cake, grilled fruitjust about anything.
Makes 1 1/4 cups.