I’ve been perfecting an iced caramel coffee recipe, and the first ingredient is homemade caramel sauce. Unfortunately, this is one of those recipes that seems to fall more under the “art” than “science” category, although in actuality, it’s probably more science in the sense that certain chemical reactions have to take place in a precise manner. In practice, you’ll probably have to make caramel sauce a few times in order to get the flavor and texture you really like. Here’s my version:
I know, I have to stop using the camera phone. Sorry about the fuzzy photo!
Homemade Caramel Sauce
makes approximately one cup
2 to 4 tablespoons water
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1. To the bottom of a medium heavy-bottomed saucepan, add just enough water to coat the bottom. Add the sugar. Heat the sugar over medium high heat until the sugar water bubbles. You can swirl the pan, but do not stir. Reduce the heat to medium and cook until the sugar mixture thickens and turns golden. You’ll need to keep a close eye on it as the line between golden and burnt is a thin one.
2. Stir in the heavy cream (be careful because the sauce will foam). Stir in the butter until it’s melted and cook one minute. Remove from heat.
3. Immediately transfer to a storage jar – as you can see from the picture, I’ve been using a measuring cup but a mason jar would be lovely. Cover and store in the fridge for up to two weeks.
Note: Because the sauce foams when you add the cream and butter, be sure to use a pan with high sides compared.
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