Homemde Thick Caramel Sauce Food

THICK CARAMEL SAUCE

Steps:

• Measure and set aside the butter cubes and the pouring cream.
• In a medium saucepan over low to medium heat, add the sugar. Stir it gently with a rubber spatula while it melts. It will first clump together, then gradually melt into an amber brown liquid. Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
• Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel.
• Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce.
• Afterwards it off the heat and stir in the salt. If making regular caramel sauce, add ¼ tsp salt. For salted caramel sauce, add 1 teaspoon.
• Leave the sauce to cool for 5 minutes, then pour it into a clean jar. It will thicken up as it cools down.

HOMEMDE THICK CARAMEL SAUCE

Steps:

• In a nonreactive 3 quart pan combine the sugar (1cup and 3/4cup), water (1/2cup).
• Stir with a wooden spoon. Cover the pot and heat sugar and water on low heat until sugar is completely dissolved. 3-5 minutes.
• Remove the lid, swirl the pan to see if all of the sugar is dissolved. Once sugar is dissolved increase the heat to medium and bring sugar syrup to a simmer. DO NOT STIR after mixers simmers. Mixture will appear cloudy at first. It will clear up as it starts to boil.
• To remove any sugar spots on the sides of the pan either brush the sides with pastry brush dipped in water or cover pot again for 2-3 minutes. Steam/condensation will wash down the sides of the pan clean. However if there are any stubborn areas use a pastry brush. It is important to keep the sides of the pan clean. This helps to prevent sugar crystallization and grainy caramel sauce.
• Be sure to keep an eye on the caramel. Once you see syrup is changing color it is important to monitor it closely as it can burn easily if not watched over. Continue to cook until the caramel turns amber color then remove from the heat and pour in about 1/2 of the heavy cream (1/2cup). Mixture will foam up significantly, stir it and then pour in remaining heavy cream (1/2cup). Stir in room temperature butter (3tbsp). Mixture will be thin. Pour it into a heat proof dish and let cool slightly, about 20 minutes, Then stir in Vanilla Bean Paste (1tsp). Flavor with other flavoring as desired. Use seas salt, coffee, maple, pecans etc.
• DON'T BE TEMPTED TO TASTE CARAMEL SAUCE BEFORE IT COOLS. MIXTURE IS VERY HOT.
• Cover bowl with cooled caramel sauce with a plastic wrap and a lid. Refrigerate until ready to use.

CARAMEL SAUCE

Steps:

• Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
• Bring to boil for 3 to 5 minutes depending upon thickness desired.
• Remove from heat and stir in evaporated milk and vanilla.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. 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. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - 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 to cool to room temperature, at least 4 hours. It will thicken as it sits.

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.