Amazing Caramel Sauce
Alright everyone, this recipe is too good to keep to myself! I love a tablespoon of this added to my coffee and nothing more, or on ice cream, or for dipping apples, the possibilities are endless!
Alright everyone, this recipe is too good to keep to myself! I love a tablespoon of this added to my coffee and nothing more, or on ice cream, or for dipping apples, the possibilities are endless!
- Carbohydrate 3.28800000536359 g
- Cholesterol 203.52750015619 mg
- Fat 68.0524850478062 g
- Fiber 0 g
- Protein 1.7096850017764 g
- Saturated Fat 42.8566400299654 g
- Serving Size 1 1 Recipe (129g)
- Sodium 350.62400017129 mg
- Sugar 3.28800000536359 g
- Trans Fat 4.36206100283757 g
- Calories 648 calories
Step-by-step
- Melt butter in pot, mix in brown sugar, cream and salt.
- Cook over medium-low heat and whisk gently for about 7 minutes or longer if you doubled.
- I remove the pot from the heat, add vanilla and return to cook for another minute or so to thicken a bit more.
- Take it off the stove and pour into a jar then pop it into the fridge and VOILA you're done
Brown sugar brings inherent moisture and acidity to this process, unlike refined white sugar which requires the addition of water to dissolve before thermal inversion begins. Heavy cream introduces water, milk solids, and butterfat, acting as a crucial buffer that prevents the boiling sugar solution from rapidly climbing into hard-crack temperatures beyond 300 degrees Fahrenheit. Whisking gently over medium-low heat for roughly seven minutes encourages even heat distribution across the bottom of the vessel while avoiding violent boiling that can cause premature crystallization along the pan walls. Thin aluminum pots conduct heat too erratically and frequently produce localized hot spots that burn the dairy solids before the mixture thickens, making a heavy-bottomed stainless steel saucepan mandatory for temperature stability. Swapping heavy cream for whole milk introduces significantly less fat and water, which results in a thinner sauce prone to grainy separation during cooling. Adding the vanilla extract off the heat preserves volatile aromatic compounds that would otherwise flash off under prolonged high temperatures, while a brief final minute on the burner integrates the alcohol without scorching the delicate flavor notes. Storing the finished preparation in a sealed glass jar inside the refrigerator halts the cooking process immediately and allows the butterfat and sugar matrix to set into a spoonable viscosity.
