Creamy Salted Caramel Sauce Food

CREAMY CARAMEL SAUCE

Steps:

• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

CREAMY CARAMEL SAUCE

Steps:

• Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!
• Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

BOBBY FLAY'S SALTED CARAMEL SAUCE

Steps:

• In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
• Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

SALTED CARAMEL SAUCE

Steps:

• Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
• Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

CREAMY SALTED CARAMEL SAUCE

Steps:

• 1. Combine sugar and water in a heavy bottomed saucepan. Stir together, then run a rubber spatula around the inside edge of the pan to remove any bits of sugar. This will prevent crystallization.
• 2. Place the saucepan over low heat until the sugar starts to dissolve. Turn the heat up to medium-high until it starts to thicken. DO NOT STIR. Watching the pot is highly recommended. Caramel burns very easily. It shoud be a deep amber in color and smell slightly toasted.
• 3. Add the butter carefully. The mixture will roil and bubble. Whisk until all of the butter is blended. Turn off the heat. Add the heavy cream very slowly - again, the mixture will roil and bubble.
• 4. Add the vanilla and salt and stir until smooth. Remove from heat and allow to cool. To come to room temp will take about 3-4 hours. The sauce will thicken again as it cools.
• 5. Keeps for about two weeks in an air-tight container in the refrigerator. It won't last that long, though!

SALTED CARAMEL SAUCE

Steps:

• Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.
• Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
• Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
• As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
• Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
• Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
• Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

SALTED CARAMEL SAUCE

Steps:

• In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.

SALTED CARAMEL SAUCE

Steps:

• Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled - gently reheat to serve.