Tuesday, July 26, 2011

Caramel Sauce

I have no fear in the kitchen.  There really is nothing that I won't try.  Soufflés, Puff Pastry, Cream Puffs, French Macarons - I have tried them all with no fear.  I don't always get it right the first time (or a few times after that), but at least I tried.   And if at first I don't succeed I try and try again until I get it.  This is how I finally mastered French Macarons.  I was determined to get them right.  I tried so many different recipes and none of them worked (at least for me).  But finally with much determination and the right recipe, I got it right and they turned out perfectly!  I have this drive in me that won't stop until it's right.  This characteristic could be annoying to some, but I love it as it shows that if I try hard and have enough determination, I can get anything done.


However, sometimes if I do try a recipe and it doesn't work out the first time I set it aside for a while and come back to it when I feel ready.  This was how I felt with caramel sauce.  About one year ago I made caramel - well at least I tried to make caramel.  It did not turn out the way I hoped.  The caramel stuck to the pan and completely hardened before I could do anything with it.  Instead of trying to make it again and again until I got it right, I tucked the recipe away and decided to come back to it at a later time. Well it's been almost and year and I finally revisited caramel sauce.  


I researched for a recipe that I liked and felt confident with and then made the caramel.  Well you know what... It turned out perfect!  Exactly like I hoped and wished - silky, smooth, sticky, soft, and gooey.  And let me tell you, it was very easy and quick!  Caramel sauce has 3 simple ingredients - Sugar, Butter, and Heavy Cream.  The process of combining these ingredients is easy, however, you need to pay very close attention while making the caramel.  If you do these things you will have success:

1) Don't try to do something else at the same time. 
2) Have all your ingredients ready to go. 
3) Don't take your eyes off the pan that you’re making the caramel in.
4) Don't let the sugar burn.  This won't happen as long as you pay attention.

See the first time I made caramel I didn't pay close attention.  I left the sugar alone and didn't follow the directions exactly.  If you follow my directions in the recipe below and watch the caramel carefully, I have great confidence that you can master caramel sauce as well!

 
This caramel sauce is of course perfect to top ice cream with! 

More ice cream recipes coming your way :)!

 
 





Caramel Sauce
For Printable Recipe, Click here!
Makes: About 2 cups of Caramel

1 cup of Sugar
6 tbsp. Unsalted Butter
½ cup Heavy Cream

Notes
*First take out all of the above ingredients and have them ready to go.  You want to make sure that everything is out so when you need it in the recipe its ready to be added. 
**Making Caramel sauce is very quick.  Be on your feet and pay close attention!  This is very important.  The ingredients need to be added at precise times and if you skip them then the whole caramel can be ruined.

Pour the sugar into a medium, heavy saucepan.  Begin melting the sugar over medium high heat.  Right when you see the sugar begin to melt, start whisking constantly.  And then when the sugar begins to boil, stop whisking. 

Once all the sugar has completely melted and the color is a medium-brown/amber color, immediately add the butter.  When you add the butter it will begin to boil more vigorously.  Begin whisking constantly until all the butter has melted.  When the butter has melted, remove the pan from the heat.  Wait 5 seconds and then pour in the heavy cream.  The mixture will begin to boil vigorously just like when you added the butter.  Whisk until the mixture is completely smooth. 

Leave the caramel in the pan for about 5 minutes to cool down.  Then transfer to a glass jar, with the lid off.  Let it sit at room temperature until completely cooled.  Cover and use to top your favorite ice cream! 

This caramel can be stored for up to two weeks; As long as it is sealed and in the refrigerator.  Before using warm up for 30 seconds to one minute in the microwave (you can warm it up in the glass jar).  Enjoy!

Recipe from Simply Recipes.

13 comments:

  1. That frist picture says it all! This looks and sounds amazing. This will be slathered onto a bowl of ice cream very soon!

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  2. I hope this didn't post twice. My Ipad is acting crazy!
    Excuse my typo, I meant to say first*

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  3. @Lauren
    Hi Lauren,
    It posted once :). Thanks for the wonderful comment!

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  4. Caramel Sauces look perfect and delicious!!

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  5. making this right now! it's in the 5 min cooling phase...looks good so far! thanks for this great step-by-step. i'm using this for a caramel apple crisp later

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  6. is heavy cream same as whipping cream? cause we don't have the heavy cream here.

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  7. They actully have a little bit different fat contents, however, both work perfect!  Enjoy :)

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  8. i tried it and it was delightful and beautiful

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  9. Thank you! 
    The very first time I made a carmel sauce it turned out decadent but the texture was really amatuer so I tried it again and accidently made toffee. ;/ Then I finally found YOUR blog and tried the sauce a third time! THANK GOODNESS! It's smooth, gooey, delicious and I sooo feel like a pro! Not only that but it was easier than the other two tries combined!!! PEOPLE THIS ONE WORKS!!! This is going to be awesome on my apple crisp today...just in time for THANKSGIVING! :)

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  10. did it work well cause i need this recipe for school we are creating our own new cookies!!!!

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  11. First time I ever made caramel and I nailed it!!! Thank you

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  12. The caramel sauce that turned out for me was divine! The sugar was smoking before it even hit a boil so I was surprised but I quickly added the butter and then the cream (which thankfully didn't cause the sugar to seize...first time ever for me with "dry" method and I think because the butter was added first). I ended up with a "burnt' vanilla bean caramel which gives just a hint of bitterness to offset sweet vanilla ice cream and it is my favorite! The caramel sauce itself was velvety smooth and beautiful. Great recipe!!

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