Friday, November 1, 2013

Caramel Sauce Recipe with Lesson Learnt Tips!

There is tons of recipe that require caramel sauce. I personally love caramel sauce. I love to drizzle them over desserts. Yum... I've already have a recipe in mind that will come after this blogpost so stay tune!

200g Sugar
50g-80g Filtered Water
30g Salted Butter
150g Heavy Cream
2 teaspoon Vanilla Essence

Step 1 In a heavy bottom pan, pour in the Sugar.
Step 2 Add in the Filtered Water and stir to mix well. Add extra Filtered Water if required.
Step 3 Cook the mixture over medium heat until the Sugar dissolves.
Step 4 Then raise the heat to medium high, and cook until it turns amber coloured. To be exact, lower the fire when the thermometer reaches 350°F/176°C.
Step 5 Add in the Salted Butter and wait for it to melt while you gently swirl to mix them up.
Step 6 Remove from the pan from the heat, and add the Heavy Cream and Vanilla Essence. Again, gently swirl to mix them up.
Step 7 Let the caramel sauce cool, then transfer to a container.


Some tips from us after attempts:
- Any type of sugar works. Different type of sugar will bring slight different taste to your caramel sauce. Castor Sugar, Raw Sugar, Brown Sugar you name it.
- Adding additional water then the above mentioned is fine. It'll all boil off, just that it takes longer time for the temperature to rise.
- Once placed over the heat, try to avoid stirring the caramelising sugar. Best is do not stir at all. Why? It's because stirring also promotes crystallisation.
- Refrigerate the sauce can last up to 2 weeks, warm the sauce up before using.

Don't give up we failed once, and this is our second trial.

Really happy with the results.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

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