Caramel Sauce
User Reviews
4.9
Caramel Sauce
Description
The Caramel Sauce preparation begins by melting sugar over medium-high heat without stirring once boiling, allowing it to turn dark amber. Brushing down sugar crystals prevents graininess. After removing from heat, room-temperature butter is whisked in, followed by heavy cream, both causing the mixture to bubble vigorously. Returning to heat for a brief time thickens the sauce to the correct temperature of 220°F, ensuring a stable texture.
The final salt addition balances the syrupy sweetness with a slight savory note. The sauce forms a shiny, smooth caramel suitable for topping ice cream, cakes, or other desserts. The recipe uses the dry method (without added water), which requires close attention as the sugar browns faster.
Using a heavy-bottomed, preferably light-colored pot helps monitor color and avoid hot spots, while warming butter and cream before adding minimizes bubbling intensity. Flavor variations can be added by incorporating vanilla, liqueurs, cinnamon, or herbs during the final seasoning step.
The sauce can be thinned when warm by adding cream or thickened by reducing cream slightly. Careful monitoring and stirring throughout prevent scorching and maintain desired consistency.
Ingredients
- 1½ cups granulated sugar (300g)
- 5 tablespoons butter room temp and cubed, unsalted
- 1 cup heavy cream room temperature
- ½ teaspoon salt
Instructions
- Add the sugar to a medium heavy-bottom saucepan (at least 3-quart capacity). Place over medium-high heat. Cook, stirring constantly, until the sugar melts and starts to boil, 3 to 5 minutes. Brush the sides of the pot with water and a pastry brush occasionally so crystals do not form. (The sugar may start to turn light brown during this stage.)
- Once boiling, do not stir, and continue boiling until the sugar turns a dark amber color, about 3 to 5 minutes. Immediately remove from heat and carefully whisk in the butter until melted and combined. The sugar will bubble vigorously when the butter is added so use caution.
- Once the butter is combined, slowly whisk in the cream. (The mixture will bubble up again.)
- Return to medium heat and continue boiling for 1 minute or until a candy thermometer reaches 220°F. (Depending on your stove, this could take up to 3 minutes.) Remove from the heat and stir in the salt.
- Allow the caramel sauce to cool in the pot for a few minutes, then transfer to a heat-proof bowl and set aside to cool to room temperature before using. The sauce will thicken as it cools. Caramel can be made in advance and refrigerated in an airtight container for up to 1 month.
Notes
- Use a heavy-bottomed, light-colored pot with high sides to ensure even heat distribution and easier color monitoring.
- Warm the butter and cream to room temperature before adding to minimize bubbling and facilitate smooth mixing.
- Brush sugar crystals from the pot sides during melting to prevent crystallization and grainy texture.
- Utilize a candy thermometer to reach precisely 220°F for optimal sauce texture and flavor.
- Do not leave the stove unattended; caramel can burn quickly once sugar starts browning.
- Enhance flavor by adding vanilla extract, liquors, cinnamon, or herbs when stirring in salt.
- Adjust sauce thickness by warming and adding cream for thinner consistency or reducing cream for thicker caramel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 cup)
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 124mg | 5% |
| Potassium | 25mg | 1% |
| Sugar | 31g | 62% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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