Caramel Sauce II
To create the texture of caramel sauce, you need a 1:1 ratio of fat and liquid. In this recipe, heavy cream (40% fat) is used along with butter to create this ratio. If you want to substitute milk you will need to use less milk and more butter to keep the ratio. You can also substitute soy-milk and margarine to make a vegan caramel sauce, but make sure to keep the fat:liquid ratio. You can easily halve this recipe if you wish. If it is sealed in clean canning jars, the sauce can be stored for 3 months without refrigeration. Or, store refrigerated for up to 6 months.
Total Time
60 minutes
Servings
6 cups
2 cups water
4 cups white granulated sugar
2 Tbsp corn syrup (optional)
1 pinch salt
2 cups heavy whipping cream
½ cup (1 stick) unsalted butter, chopped into 1-inch cubes
Dissolve the water, sugar and corn syrup in a saucepan over medium-high heat until fully dissolved.
Stop stirring and let the solution boil over medium heat. Check on the solution every 5 minutes. You will see the bubbles slow down and get larger. When the bubbles begin to reach ½–¾ inch in size, start monitoring the solution carefully.
5 minutes
When the solution begins to turn amber, get your cream and butter and watch it constantly.
When the solution has turned a shade of caramel that you like (darker is deeper and will start to take on a little bitterness), step back and add the cream at arms length, stirring constantly and scraping the sides of the pan.
Add the butter and stir until incorporated. Pour the sauce into a serving dish for immediate serving with bread, drizzled on ice cream, as a garnish or for use in other desserts.
If you desire, follow standard canning procedures and distribute into canning jars. Allow to cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first. To reheat the caramel sauce, microwave the jars (without covers) for 10–30 seconds depending how soft and hot you want it.
10–30 seconds