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Basic and Rich Caramel Sauces
Nb persons: 0
Yield: 2/3 c. and 1 1/4 c.
Preparation time:
Total time:
Source: Fine Cooking magazine 2008
| Basic Caramel: | |
| 1 c. | granulated sugar |
| 1/4 tsp. | fresh lemon juice |
| Rich Caramel Sauce: | |
| 1 recipe | Basic Caramel |
| 3/4 c. | heavy cream |
| 1 oz. (2 Tbs.) | unsalted butter, cut into 4 pieces |
| 1 tsp. | vanilla extract |
For the Basic Caramel Sauce: Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy 2-qt. saucepan, stir the sugar, lemon juice, and 1/4 c. of cold water. Brush down the sides of the pan with water to wash away any crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5-8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. continue to cook until the sugar turn medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
For the Rich Caramel Sauce: Make the Basic Caramel according to the directions above. Immediately remove the pan from the heat and very slowly and carefully add the cream (the mixture will bubble up furiously), stirring with a spatula or wooden spoon until smooth. If there are any hardened bits of caramel sticking to the bottom of the pan, set the pan over medium-low heat and stir until they are dissolved. Add the butter and stir until melted. Stir in the vanilla. If not using immediately, cool to room temperature, cover, and refrigerate for up to 5 days. Serve warm or cool. To reheat, microwave on high, stirring every 20 seconds until hot, or heat in a small pan over medium-low heat, stirriing until hot.
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