CARAMEL
This is a versatile sauce that is easy to make and very divine if you feel like a change from the good old chocolate sauce or jam when baking or even to spread on your pancakes. This sauce does not harden when kept in the fridge.
Ingredients
2-1/2 cups sugar
1/2 cup water
473 ml heavy whipping cream
50 g salted butter
1 tablespoon vanilla extract
Method
Ingredients
2-1/2 cups sugar
1/2 cup water
473 ml heavy whipping cream
50 g salted butter
1 tablespoon vanilla extract
Method
- Set up all your ingredients close by where you are cooking.
- Melt the sugar with the water in a heavy bottom saucepan on a medium heat. Use a long handle spatula to mix well until all the sugar has completely dissolved.
- Brush the sides of the pan to prevent crystallization. This step is mainly to make it easier to clean the pot, apart from ensuring even cooking of the sugar.
- When the sugar starts to boil, do not stir the syrup. Occasionally move the pot back and forth to evenly distribute the syrup.
- Keep an eye on the pot when the colour starts to change from clear syrup to light amber as it caramelizes very quickly from this point.
- Once it changes colour to almost dark amber (Picture 4), remove the saucepan from the heat. The caramel will still continue to cook and change colour to dark amber. If you leave it for too long, it will have a bitter taste of burnt sugar.
1 - Sugar and water syrup starting to boil
2 & 3 - Syrup changing colour to light amber |
4 - Starting to turn to dark amber
5 - Caramel with butter added 6 - End product of caramel sauce |
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This sauce keeps for more than a week in the fridge.
- Protect your hands with an oven mit and pour the cream as soon as you have removed the saucepan off the heat. Once the bubble settles slightly, stir the caramel with the spatula. CAUTION: The caramel will bubble up and splash so keep a distance from the saucepan when pouring.
- Once all the cream is incorporated, drop in the butter and vanilla extract in.
- Mix everything well for a scrumptious sauce.
This sauce keeps for more than a week in the fridge.
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