RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6152
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| Recipe Name: |
Caramel Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields about 1 ½ cups. To prevent undissolved sugar crystals from marring the sauce, we prefer to cook the sugar with some water in a covered pot. The trapped moisture ensures that the sugar will dissolve. Make sure to remove the cover during the final minute or two so you can monitor the progress of the sugar syrup. When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously (and dangerously), so don't use a smaller saucepan. If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid.
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Ingredients:
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Directions:
Place the water in a heavy-bottomed 2-quart saucepan; pour the sugar in the center of the pan, taking care not to let the sugar crystals adhere to the sides of the pan. Cover and bring the mixture to a boil over high heat; once boiling, uncover and continue to boil until the sugar syrup is thick and straw-colored (it should register 300 degrees on a candy thermometer), about 7 minutes. Reduce the heat to medium and continue to cook until the syrup is deep amber (it should register 350 degrees on a candy thermometer), about 1 to 2 minutes.
Meanwhile, bring the cream and salt to a simmer in a small saucepan over high heat (if the cream boils before the sugar syrup reaches a deep amber color, remove the cream from the heat and cover to keep warm).
Remove the pan with the sugar syrup from the heat; very carefully pour about one quarter of hot cream into it (the mixture will bubble vigorously), and let the bubbling subside. Add the remaining cream, vanilla, and lemon juice; whisk until the sauce is smooth. (The sauce can be cooled and refrigerated in an airtight container for up to 2 weeks.) |
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| Nutrition per Serving: |
| Calories: |
58 |
Total Carbs: |
0.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.5 |
Fat: |
5.5 |
Protein: |
0.30 |
| Fiber: |
0.00 |
Sodium: |
75.66 |
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