The Basics: Caramel Sauce

Baking Tutorials. Old-Fashioned Caramel Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsCooking & Baking Essentials

The Technique

Caramel Sauce

Caramel Sauce is one of those treats that no one can seem to resist. It’s important to use quality ingredients in order to make one with exceptional taste. Basically, caramel is a sugar & water solution that is cooked until the liquid evaporates & the sugar syrup browns producing a warm, toasty flavor. Cream & butter enhance the sauce for that decadent flavor we all love. Learn how to make this coveted holiday treat perfect for a variety of entertaining needs.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern Socials

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCaramel Sauce
makes 2 cups

2 1/2 cups sugar
1 cup water
1 cup heavy cream
3 Tbsp butter
A pinch of kosher salt

Stir together the sugar & water in a 3 1/2-quart heavy bottomed saucepan. Do not stir the mixture again until you are ready to add the cream & do not use this spoon again. Bring the mixture to a boil over Medium-High heat & cook 15 to 20 minutes or until the sugar begins to turn the color of honey. Remove the pan from the heat & gently swirl the mixture in the pan until you reach an amber color. Place the pot down & stand aside as you slowly add the cream stirring carefully & rapidly with a long handled wooden spoon. It will bubble vigorously releasing a lot of steam. Place the pot back over the heat for a minute or two to smooth any lumps. Stir in the butter & the salt. The caramel will be extremely hot. Store in the refrigerator up to 2 weeks. Warm the sauce before serving.

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How To Prepare Caramel Sauce

The main point to consider when making Caramel Sauce or old-fashioned candy with granulated sugar is that you want to avoid crystallization. Allow the mixture to cook undisturbed. Once the sugar dissolves in the solution, it’s imperative that new sugar granules are not reintroduced into the mixture or crystallization will take place. Crystallization is a chain reaction of sorts when one single sugar granule is present in a solution of water & sugar that is cooking. Once the process is set in motion, it does not stop. If allowed to continue, you could end up with a sauce or a pot of candy that is grainy in texture. Rock candy essentially thrives on crystallization but it is not desired for most candy & confection applications. 

Many cooks will take preventive measures in order to further avoid this from happening. The sides of the pot can be washed down using water & a pastry brush as the mixture is coming to a boil or you can place the lid over the pot briefly which will create steam & it will naturally wash down the sides if any stray sugar granules are present. I find that if you carefully stir the water & the sugar together once the process begins, these steps are not necessary. Proceed according to your own comfort level.

Cooking Tutorials. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Solutions For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Caramel Sauce needed for cooking & baking applications can be accomplished on the stovetop quickly with just a handful of pantry staples. When cakes, pies, cookies & frosting recipes call for it, reference this simple tutorial. Gather a 3 1/2-quart saucepan & a wooden spoon with a long handle. A few additional pieces of equipment will be necessary to complete the task. Here’s what you should know. 

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 1

Begin the procedure with a 3 1/2-quart saucepan. As the sugar mixture cooks, it will bubble up the sides filling the pot about 3/4 full. Do not use a smaller saucepan than is called for in the recipe. Stir together the sugar & water in the heavy bottomed saucepan. Do not stir the mixture again until you are ready to add the cream & do not use this spoon again in order to avoid crystallization.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 2

Bring the mixture to a boil over High heat & cook 15 to 20 minutes or until the sugar begins to turn the color of honey. When the cooking process starts, the mixture will be light & clear in color. The bubbles over the surface will be many & small. Attach a candy thermometer to the side of the pot, if desired at this time. 

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 3

As evaporation of the solution continues, the mixture will start to change colors. There will be a blend of small & larger bubbles over the surface.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 4

As the solutions gets darker, more the shade of honey, this will be your cue that the syrup is almost ready for additional ingredients to be added to the mixture. Pick up the pot & begin gently swirling it to even out the color. It will continue to cook off of the stove eye as it is very hot. 

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 5

Once the color reaches a warm chestnut brown or 350 degrees on a candy thermometer, it will be your cue to proceed according to the recipe instructions, the syrup is ready for additional ingredients. If the mixture gets too dark, the Caramel Sauce will taste bitter. If you begin to see tiny specs accumulating in the bottom of the pot & the mixture begins to release wafts of smoke, the sugar is beginning to burn. Work carefully but quickly.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 6

Hot steam will be released once the sugar has cooked to the proper temperature & additional ingredients are added to the pot. Be very careful during this process. 

Place the pot down & stand aside as you slowly add the cream stirring carefully & rapidly with a long handled wooden spoon. It will bubble vigorously releasing a lot of steam.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 7

Place the pot back over the heat for a minute or two to smooth any lumps. Add the butter & allow it to melt then stir until smooth. The caramel will be extremely hot. Portion into jars for food gifts, if desired. Store in the refrigerator up to 2 weeks. Warm the sauce before serving.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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