Cooking Index - Cooking Recipes & IdeasCaramel Sauce Recipe - Cooking Index

Caramel Sauce

Courses: Dessert, Sauces
Serves: 6 people

Recipe Ingredients

1 cup 198g / 7ozSugar
1/2 cup 118mlWater
  Lemon juice, as needed
1/2 cup 99g / 3.5ozSalted butter - (1 stick)
3/4 cup 177mlWhipping cream
  Salt - as needed

Recipe Instructions

Combine the sugar with the water and a squeeze of lemon juice in a heavy saucepan. Stir to combine and cook over low heat until the sugar dissolves, 3 to 4 minutes. (The lemon juice helps stop the sugar from crystallizing.) Increase the heat to medium and boil the syrup rapidly without stirring until it starts to turn golden around the edges, about 10 minutes. Do not stir -- if you do, the syrup may crystallize.

Meanwhile, melt the butter with the cream in a separate saucepan over medium heat.

When the syrup begins to color, lower the heat a bit and continue boiling to a deep golden color, about 3 to 4 minutes; it will darken rapidly. Remove the pan from the heat and let it cool for 30 seconds. Add the butter mixture, standing back as the sauce will sputter and bubble up in the pan. Put it back over the heat, stirring until the caramel is completely dissolved. Let the sauce cool, then taste it and add a dash of salt to sharpen the flavor. Serve hot or chilled.

This recipe yields 1 1/2 cups for 6 servings.

Each serving: 317 calories; 211 mg. sodium; 62 mg. cholesterol; 21 grams fat; 13 grams saturated fat; 34 grams carbohydrates; 0 protein; 0.01 gram fiber.

Source:
The Los Angeles Times, 11-06-2002

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