Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon 导航搜索我con Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

焦糖Sauce

Scott Phillips

产量:Yields about 6-1/2 cups.

Sugar can burn easily, so use a heavy-based pot, preferably one that doesn’t have a dark interior so that you can monitor the sugar once it begins to color.

Ingredients

  • 4 cups granulated sugar
  • 2 Tbs. light corn syrup
  • 4 cups (1 quart) heavy cream, at room temperature
  • 4 oz. (1/2 cup) unsalted butter, softened and cut into pieces
  • 1/4 tsp. table salt

Preparation

  • Set a small dish of water and a pastry brush by the stove. Pour 1 cup water into a heavy-based 8-quart saucepan or Dutch oven. Add the sugar and corn syrup. Cook over high heat, stirring often with a wooden spoon, until the mixture is clear and comes to a boil. If sugar crystals form on the sides of the pan, wash them down with a wet pastry brush.
  • Reduce the heat to maintain a gentle boil; it shouldn’t be spattering. Don’t stir but check frequently while boiling gently until the sugar begins to turn a light honey color in spots, about 20 minutes. Whenever sugar crystals form on the sides of the pan, wash them down with a wet pastry brush. Swirl the pan gently to even out the color. When the mixture reaches a rich, red-brown color, about another 8 minutes, take the pan off the heat. Slowly pour in the cream (be careful—the mixture will bubble vigorously and produce a lot of steam). Stir with a wooden spoon, making sure any solidified caramel on the pan bottom or sides melts. (If it doesn’t, set the pan over medium-low heat and stir gently until the caramel is completely smooth.) Stir in the butter and salt. Let cool to room temperature before stirring in the flavorings (if using; see Variations, below) and pouring into individual jars.

Espresso Caramel Sauce:Dissolve 3 Tbs. instant espresso powder into 2 to 3 tsp. hot water. Stir into the cooled caramel sauce to blend.

Orange-Cardamom Caramel Sauce:In a small saucepan, combine 1-1/2 cups fresh orange juice with 2 Tbs. plus 2 tsp. finely grated orange zest, bring to a boil, and cook until reduced to about 1/2 cup. Pour through a fine sieve, pressing against the zest to release all the liquid. Stir the strained, reduced orange juice and 4 tsp. ground cardamom into the cooled caramel sauce.

Tip

For easy cleaning, soak the pot and utensils in hot water. To loosen any cooked-on sugar, fill the pot with water and set it on the heat.

Reviews

Rate or Review

Reviews (3 reviews)

  • Galas| 12/20/2009

    Absolutely fabulous.

  • lobsterwoman| 11/19/2009

    This was so easy and so delicious. I followed the recipe exactly as written. The key is to have your heavy cream at room temperature and use a heavy bottomed pan. I've made the Espresso caramel and the plain caramel sauce. Both are so good and very easy to do.

  • EllaJean| 06/06/2008

    I've tried a number of caramel sauces and this is my favorite for the flavor and nice smooth texture. The reason I did not give it a 5 star is because it is a little difficult to time when to take it off the heat and to pour in the cream. But it is the recipe I will continue to use.

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.