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     Caramel Sauce

 



Above: Caramel sauce made with sugar, butter and heavy cream.  This sauce is great served warm over ice cream and
can also be used anytime a caramel element is needed for other recipes.  Caramel filled cupcakes, perhaps?

WARNING: Use caution when working with hot sugar.  This recipe is not recommended for inexperienced cooks.

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Ingredients
2 cups granulated white sugar
1/2 cup water
3/4 cup heavy cream
1 1/2 sticks of butter

Utensils and Supplies
heavy bottom sauce pan
measuring cups
medium whisk
spatula or large spoon
small mesh strainer


Above: Cut butter into pats and allow to warm to room temperature.


Above: Sugar, you'll need 2 cups.


Above: Add sugar and water to sauce pan, stir to combine.  Using a heavy bottom sauce pan is essential to the success
of this recipe.  A lightweight pan will result in scorching or burning and will not produce the flavor profile we're looking for.



Above: Turn on stove to medium-high heat.



Above: The sugar will begin to dissolve as the pan heats up.



Above: While the sugar mixture continues to heat on the stove, microwave the heavy cream until it is warm.



Above: The sugar is now bubbling and has turned clear.  At this point the sugar needs to be carefully monitored.
The sugar needs to continue to cook until it reaches an amber color.



Have a whisk handy.


Above: When the sugar turns amber, it's time to add the butter.

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Above: Add the softened butter to the sugar mixture while the sauce pan remains on the burner set at medium-high.


Whisk the butter into the sugar, once these ingredients are thoroughly mixed together, remove sauce pan from heat.



Now add the warm heavy cream and continue to whisk vigorously.



Whisk together until all ingredients are well mixed.



Above: The caramel sauce as it looks once the whisking is complete.


Allow mixture to cool in the sauce pan covered with a lid.


To insure that the caramel sauce is super smooth and free of any sugar lumps, pour sauce through a mesh strainer.
Caramel can be stored in a glass jar with a tight-fitting lid in the refrigerator.  Sauce can easily be re-heated in the
microwave oven.

KITCHEN QUEERS RECIPE CARD
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CARAMEL SAUCE

Ingredients
2 cups granulated white sugar
1/2 cup water
3/4 cup heavy cream
1 1/2 sticks of butter

Utensils and Supplies
heavy bottom sauce pan
measuring cups
medium whisk
spatula or large spoon
small mesh strainer

WARNING: Use caution when working with hot sugar.  This recipe is not recommended for inexperienced cooks.

Cut butter into pats and allow to warm to room temperature.  Add sugar and water to sauce pan, stir to combine.

Using a heavy bottom sauce pan is essential to the success of this recipe.  A lightweight pan will result in scorching
or burning and will not produce the flavor profile we're looking for.
 Turn on stove to medium-high heat.  The sugar will
begin to dissolve as the pan heats up.  While the sugar mixture continues to heat on the stove, microwave the heavy
cream until it is warm.  After a few minutes the sugar will start bubbling and will turn clear.  At this point the sugar
needs to be carefully monitored.  The sugar needs to continue to cook until it reaches an amber color.  Have a whisk
handy.  When the sugar turns amber, it's time to add the butter.  Add the softened butter to the sugar mixture while
the sauce pan remains on the burner set at medium-high.  Whisk the butter into the sugar, once these ingredients
are thoroughly mixed together, remove sauce pan from heat.  Now add the warm heavy cream and continue to whisk
vigorously.  Whisk until all ingredients are well mixed.  Allow mixture to cool in the sauce pan covered with a lid.
To insure that the caramel sauce is super smooth and free of any sugar lumps, pour sauce through a mesh strainer.
Caramel can be stored in a glass jar with a tight-fitting lid in the refrigerator.  Sauce can easily be re-heated in the
microwave oven.


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