Description
Silky smooth caramel sauce brings French pastry magic to home kitchens with simple ingredients. Warm, golden drizzles elevate desserts from ordinary to extraordinary, inviting sweetness that compels you to savor each luxurious spoonful.
Ingredients
Scale
Caramel Sauce
Main Ingredients:
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 milliliters) water
Dairy Components:
- 6 tablespoons (85 grams) unsalted butter, cut into pieces
- ½ cup (120 milliliters) heavy cream
Flavor Enhancers:
- 1 teaspoon (5 milliliters) vanilla
- 1 pinch salt
Instructions
- Prepare a spacious, heavy-bottomed saucepan and combine granulated sugar with water, ensuring an even distribution across the bottom surface.
- Position the pan over medium heat, allowing the sugar mixture to transform from cloudy to translucent while gradually developing small bubbles. Monitor the process carefully without excessive stirring.
- As the liquid begins to change, gently swirl the pan periodically to promote uniform heating and prevent sugar crystals from forming along the edges.
- Continue cooking until the syrup transitions into a rich, golden-honey hue, maintaining constant vigilance to prevent burning. The caramelization process typically requires 8-12 minutes of patient observation.
- Once the desired amber color emerges, introduce cold butter into the hot mixture, whisking vigorously to create a smooth emulsion. Exercise caution, as the liquid will react dramatically and produce intense bubbling.
- Immediately remove the pan from heat source and gradually stream cold cream into the caramel, continuously whisking to integrate thoroughly and prevent separation.
- Incorporate vanilla extract and a delicate sprinkle of salt, stirring until the mixture achieves a seamless, silky consistency.
- Allow the caramel to rest and stabilize within the cooking vessel for approximately 10 minutes, enabling slight cooling and texture refinement.
- Transfer the luxurious sauce into a clean glass container with a secure lid, permitting complete cooling at room temperature. The sauce will naturally thicken as it reaches ambient temperature.
Notes
- Precise heat control is crucial for preventing sugar from burning and achieving the perfect amber color.
- Watch the sugar transformation closely, as it changes from cloudy to clear and then develops a rich honey-like hue.
- Avoid stirring after initial sugar dissolution to prevent crystallization and ensure smooth caramel texture.
- Use extreme caution when adding butter and cream, as the mixture will bubble vigorously and can cause potential burns.
- Whisk continuously while incorporating cream and final ingredients to create a silky, consistent sauce.
- Store in a glass jar at room temperature for up to two weeks, or refrigerate for extended shelf life.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks, Drinks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 29g
- Sodium: 1mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg