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HomeMade Caramel Sauce. The do's and the don'ts Recipe

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This recipe for HomeMade Caramel Sauce. The do's and the don'ts is from Recipes by Cory Peace, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Sugar
1/3 cup Water
3/4 cup Heavy Whipping Cream
2 tbsp Salted Butter
1 tsp Vanilla Extract(optional)
Directions:
Directions:
You will need a stainless steel pan, as sugar will not caramelize in a non-stick pan. Place your candy thermometer into pan, using the hook to fasten it to the side, you'll want about 2 inches from thermometer and the bottom of pan. Add sugar and water to the pan. You'll want to cook this over a medium heat. Do Not Stir while waiting for the sugar to dissolves. You may want to use a wet pastry brush to push escaping sugar back into the water. Look for a temperature above 338º to no higher than 350º, as a Caramel will start to burn beyond this point. Have the cream ready for adding by the time the Caramel Sauce reaches temp.
Remove from heat and stir in cream(this is the first time you will be stirring it). Keep stirring till you reach a honey color. Then add butter and vanilla, keep stirring till it reaches an even texture.
Should you Caramel seize when adding cream and butter, just keep stirring and residual heat. Use at room temperature for an easier usage. Microwave it if necessary.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Most of the preparation time is used reading this recipe. Maybe even twice(lol). If you can make this recipe, which is considered extremely difficult, you can do anything. Good Cooking

 

 

 

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