Caramel Salt Butter Sauce Food

CARAMEL BUTTER SAUCE

Steps:

• Combine sugar, water, salt, and cream of tartar in a heavy duty 2 quart saucepan; cook over medium heat, stirring constantly, until the sugar dissolves.
• Cover and cook 2 to 3 minutes to wash down sugar crystals from the sides of the pan.
• Remove cover, and cook without stirring, to a soft crack stage.(270 degrees or just a bit more) Watch carefully for it to turn light amber. If it turns dark amber, it is burnt. Add the butter and whisk it in quickly.
• Remove from heat; add cream and whisk it inches.
• Serve warm over ice cream, fresh fruit, cake, or apple crisp.

CARAMEL SALT BUTTER SAUCE

Steps:

• In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 cup water over low heat until sugar dissolves. Bring syrup to a boil, and continue to boil, without stirring, until it begins to turn golden around the edges. It is important not to stir, as the syrup may crystallize.
• Meanwhile, combine butter and heavy cream in a small saucepan. Heat until butter melts. When syrup begins to color, lower heat a bit, and continue boiling to a deep-golden color. It will darken rapidly. Remove pan from heat, and let it cool for 30 seconds. Add butter-and-cream mixture, being careful as the syrup will bubble up in the pan. Place pan back over heat, stirring until caramel is completely dissolved. Let sauce cool, taste, and add a pinch of salt, if necessary. Serve hot or chilled.

SALTED CARAMEL BUTTER SAUCE

Steps:

• Place the sugar in a heavy saucepan over medium-low heat.
• Cook the sugar until it melts and begins to turn a caramel colour.
• Give the caramel a stir to blend in any uncooked sugar.
• Once all the sugar has turned to liquid caramel, remove the pan from the heat and dip the base of the pan into cold water VERY BRIEFLY to stop the caramel from cooking further.
• Carefully stir in the cream (the mixture may splatter and foam), add the butter, and place the pan over low heat, stirring until all the caramel is dissolved.
• Let cool slightly before servinng.
• Enjoy!

SALTED BUTTER CARAMEL SAUCE

Steps:

• Melt the butter in a large, deep heavy-duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.
• Remove from the heat and immediately whisk in half of the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously). Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved. Serve warm.
• Storage
• This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

SALTED BUTTER CARAMEL SAUCE

Steps:

• In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!

SALTED BUTTER CARAMEL

Steps:

• Place heavy cream and butter in a small saucepan and bring to a boil. Meanwhile, in a larger saucepan place sugar and corn syrup. When the cream/butter mixture is boiling, add the fleur de sel, stir, then strain into a bowl and set aside. Meanwhile the sugar/corn syrup mixture should be in the early stages of melting and turning to caramel. Gently move the darker, melted parts of the sugar around the pot, so everything cooks to the same consistency. Bring the caramel to an amber color until a thermometer registers 145 degrees C (and up to 160 degrees C), then turn off the heat and add the cream/butter mixture, a little bit at a time (the mixture will bubble up). Turn on the heat and cook to 120 C degrees. Turn off the heat, remove the thermometer and pour the caramel into a baking sheet lined with parchment paper. Cool to room temperature, about 2 hours.
• When caramel is cool, remove from the pan. Using a small paring knife go around the edge and flip over onto parchment paper sprayed with non-stick spray. Give it a quick tap and when it comes out remove the parchment paper. Cut into small pieces (about 5 dozen) using a knife or scissors. Place a caramel in the middle of a wrapper, wrap and twist the ends.

SALTED CARAMEL BUTTER COMPOUND

Steps:

• Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water and boil until caramelized, 5-6 minutes. The sugar will be fragrant and have a deep amber color when it is caramelized.
• Remove the pan from the heat, slowly stir in the cream until smooth and let cool to room temperature.
• Blend together the caramel, butter, salt and vanilla in a medium-size bowl.
• This butter may be formed into a log and refrigerate until firm before slicing and serving.
• How to Form into a Log: Transfer the flavored butter to a sheet of parchment paper, roll tightly into a 1 1/2-inch-thick log (a straight edge is helpful for forming an even log), and twist both ends of the parchment paper to seal. Slip the log into a paper towel tube if you want it to be perfectly round, and refrigerate until firm. To serve, cut slices of flavored butter with a warm knife (simply run hot water over the blade and then wipe it dry).