Cooking & 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.
Caramel 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
No. 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.
No. 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.
No. 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.
No. 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.
No. 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.
No. 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.
No. 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.
The Tune
“The Christmas Song” Aretha Franklin
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