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Caramel Sauce

This sauce is so easy and delicious. You just have to be sure to watch to make sure the sugar reaches the right color. I serve it with so many things, or just eat it plain.

¾ cup granulated sugar
¼ cup water
6 tablespoons light corn syrup
½ cup heavy cream
½ teaspoon vanilla extract

medium saucepan
dry measuring cups
liquid measuring cup
liquid measuring shot glass
small saucepan
small ladle

1. Place granulated sugar in the center of medium saucepan.
2. Pour water around the edges; so, that it does not splatter, causing the sugar to stick to the sides of the pan. Add corn syrup.
3. Heat mixture over medium-high heat until sugar is dissolved, large bubbles form on the surface and color is golden amber. Do not stir at all during this process and watch closely for changes.
4. While sugar is heating, heat heavy cream and vanilla extract in the small saucepan over low heat. Do not let boil.
5. Remove both pans from heat and ladle a little of the cream mixture into the sugar mixture. Mixture will bubble up. Mix thoroughly. Repeat, adding small amounts of cream until finished.
6. Serve immediately or allow to cool. Mixture keeps in the refrigerator for up to three weeks.

Yields about ¾ cup

© 2008 by Allison Lattman

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