Caramel Sauce {Flavia's Fundamentals}
It's been a while since I've written a "Flavia's Fundamentals" post, and I couldn't be more excited to show you how to make this caramel sauce. You'll never buy the jarred stuff again once you see how easy this is to make. I've always been intimidated by the idea of making caramel sauce from scratch--the thought about being in close proximity to molten-hot liquified sugar made me nervous. But after a thorough read-through of the recipe, my feelings of intimidation were replaced by confidence. There's nothing scary about making homemade caramel sauce. Just bring some patience (for all the stirring) and a lot of willpower (to resist eating all of it in one sitting).
I made this caramel sauce for my first-ever batch of homemade gelato. Stay tuned...that's the next post coming up in a few days!
Let's get started!
The ingredients: Heavy cream, granulated sugar and sea salt (not pictured). You will also need a heavy-bottomed pot (such as Le Creuset). I highly recommend a enameled cast iron pot because it conducts and holds the heat evenly, but a heavy stainless steel pot will also work well.
Start by placing the sugar in a dry heavy-bottomed pot and turn the heat on to medium.
When the sugar starts to liquify, begin stirring it with a wooden spoon. It might clump up a little like in the picture above. That's OK. Just keep stirring.
Eventually, the sugar will liquify completely and turn a dark amber color. Try to keep the sugar from touching the sides of the pot (I didn't do a great job with this part). Keep stirring. Make sure to adjust the heat so that the sugar does not boil.
Once the sugar is completely liquified and turned a deep amber color (it will also be incredibly fragrant), lower the heat and pour only 1/2 cup of the heavy cream into the sugar, while stirring constantly.
Tip: Be sure to have the heavy cream at room temperature. I think mine was still a little too cool and when I poured it into the melted sugar, some of the sugar seized and formed into a large clump. If this happens, just keep stirring. The clump will eventually melt and dissolve back into the mixture.
When you add the cream, the mixture will foam and bubble vigorously at first, but as you stir, it will subside. Once the bubbling has stopped, add the remaining 1/2 cup of the heavy cream and the salt, raise the heat back to medium, and keep stirring.
If the mixture bubbles too vigorously and starts to climb up the sides of the pot, lower the heat--you do not want the mixture to boil too much. Keep stirring until the mixture has thickened and turns a dark amber color.
While the caramel sauce is finishing to cook, run some hot tap water in a glass bowl or container and dry it thoroughly (it's OK to step away briefly from the caramel sauce--just stay close by and keep a watchful eye on it). Having the container warm will prevent it from breaking from temperature shock.
Tip: Do not use a plastic container to store the caramel sauce. The caramel sauce is much too hot and will partially melt a plastic container.
Place the glass container on a heatproof trivet and carefully pour the caramel sauce into the container. The caramel sauce will be very hot--don't be tempted to lick the spoon or dip your finger into the pot to taste it. You will burn yourself and then be very cranky.
Let the caramel sauce stand at room temperature until completely cooled. Close the container and store the it in the refrigerator until ready to use. Bring the caramel sauce back to room temperature before using.
Caramel Sauce
Adapted by The Ciao Bella Book of Gelato & Sorbetto by F.W. Pearce & Danilo Zecchin
Makes about 1 cup1/2 cup granulated sugar
1 cup heavy cream (at room temperature--let it sit for 30-45 minutes before using)
1/8 tsp. fine sea salt (or fine table salt)Place the sugar in a dry, heavy-bottomed sauce pot and turn the heat on to medium.
When the sugar starts to melt and liquify, begin stirring it with a wooden spoon. If the sugar clumps up a little, just keep stirring until it dissolves completely and turns an amber color. Stir carefully so that the sugar does not touch the sides of the pot. Adjust the heat accordingly so that the sugar does not boil.
Once the sugar is completely liquified, lower the heat and slowly add 1/2 cup of the cream and stir the mixture continuously--it will bubble and foam vigorously, but this will subside as you stir. If some of the sugar seizes and clumps, keep stirring until it melts.
Once the cream is completely incorporated, add the remaining 1/2 cup of the cream and the salt, and stir to combine. Keep cooking the sugar-cream mixture for 10 minutes until thickened, but still pourable. Any time the mixture starts to rise up the sides of the pot, adjust the heat so that the mixture does not boil too vigorously.
Once the caramel sauce has thickened, remove it from the heat and pour into a glass bowl or container. Run the glass bowl or container under some warm water a few minutes before the caramel sauce is finished cooking, and dry thoroughly--this will prevent the bowl/container from breaking from temperature shock.
Cool the caramel sauce to room temperature before using and/or refrigerating. If the caramel sauce becomes too thick to pour, place it back in the pot and warm it over low heat and then cool back to room temperature before using.
The caramel sauce will keep for about 10 days, refrigerated. Bring to room temperature before using.
|
Subscribe to RSS |
.jpg)
I used to be intimidated by caramel sauce too (hot, splattering sugar and all that), but now realize how easy it is. Great tutorial! I'm looking forward to seeing your gelato recipe.
This looks delicious, Flavia. I can't wait to see how the gelato turned out. Fabulous, I'm sure!
Hi...I'm a HUGE!!! fan... I think the caramel was fantastic and really made the gelato even better!!
Your caramel looks so good! And you're right, there's nothing scary about it as long as you remember not to lick the hot caramel :) Can't wait to see your gelato!