Thursday, 10 September 2015

Creamy Caramel Sauce

Creamy Caramel Sauce
2 cups heavy cream
1 cup sugar
¼ cup water...
4 tbsp unsalted butter
½ teaspoon salt

Warm cream in microwave for about twenty seconds to bring it to room temperature.
Place the sugar in a medium saucepan. Add the water to the sugar. Swirl the saucepan so that the water spreads over the sugar.
Turn the heat on to medium. Bring sugar mixture to a rolling boil. Do not stir. When the mixture turns a light golden amber color, remove the pot from the heat. Gradually pour the heavy cream into the syrup. Pour very slowly as the whipped cream may boil over.
When all the heavy cream has been poured in, return the pot to medium heat. Start stirring continuously with a wooden spoon to blend and prevent scorching the pot. If some of the sugar syrup has crystallized after adding the heavy cream, do not worry. At this point, the mixture should be stirred constantly and the crystallized sugar will eventually dissolve and blend a few minutes later to form a smooth sauce.
Still on medium heat, add butter and salt. Continuously stir to prevent scorching. If the sauce tends to bubble over, just remove it from the heat and stir for a few minutes until the bubbles subside. Then return the pot to the heat to continue cooking.
Cook the sauce until it is reduced and reaches a light golden color. The texture will be slightly thick and will thicken even more upon cooling.
Pour the caramel sauce into a glass container and allow to cool completely. Cover the container once cooled. Can be kept at room temperature for about a day. Refrigerate afterwards. Will keep for more than a week in refrigerator.
Yields about 2 cups.

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