Caramel Sauce II
Make Caramel Sauce II once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around 1 hour, and it serves 4. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h
- Total 1h
- Level Medium
Ingredients
- 2 cup Water
- 4 cup White granulated sugar
- 2 tbsp Corn syrup, optional
- 1 pinch Salt
- 2 cup Heavy whipping cream
- ½ cup (1 stick) unsalted butter, chopped into 1-inch cubes
Method
- Dissolve the water, sugar and corn syrup in a saucepan over medium-high heat until fully dissolved.
- Stop stirring and let the solution boil over medium heat. Check on the solution every 5 minutes. You will see the bubbles slow down and get larger. When the bubbles begin to reach ½–¾ inch in size, start monitoring the solution carefully.
- When the solution begins to turn amber, get your cream and butter and watch it constantly.
- When the solution has turned a shade of caramel that you like (darker is deeper and will start to take on a little bitterness), step back and add the cream at arms length, stirring constantly and scraping the sides of the pan.
- Add the butter and stir until incorporated. Pour the sauce into a serving dish for immediate serving with bread, drizzled on ice cream, as a garnish or for use in other desserts.
- If you desire, follow standard canning procedures and distribute into canning jars. Allow to cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first. To reheat the caramel sauce, microwave the jars (without covers) for 10–30 seconds depending how soft and hot you want it.
Tips for the best Caramel Sauce II
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for white granulated sugar?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Caramel Sauce II take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Is this Caramel Sauce II recipe medium to make?
It is rated medium: 6 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Caramel Sauce II ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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