Originally Posted by
walkonby
this is the recipe for that caramel sauce I want to try
Makes about 3 cups worth
2 cups sugar, 2/3 cup butter cut in small cubes, 4 tbsp water, 1 cup whipping cream
Instructions
Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan
of about 3 quarts or larger because the sugar foams up when you add the butter and cream
so make sure you have a large enough pot.
Boil the sugar and water over medium heat until the mixture begins to turn a light to medium
amber color. The real skill in making caramel sauce does come with experience and knowing the
point at which the color is perfect. Good advice for beginners is that it is better to be a little too
light in color rather than a little too dark because too dark a caramel can often taste a little burnt.
It is very easy to burn this mixture which can happen very quickly once the proper color is achieved,
so have your butter and cream at the ready, as timing is crucial for this recipe.
Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize,
use a pastry brush to brush water around the inside edge of the pot as it boils.
You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid
crystallization of the sugar.
When the color is right, quickly add the butter and stir quickly until the butter is melted.
Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce
is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce
is fantastic with almost any apple dessert or for great caramel sundaes.
