I do know the identify of this recipe is a daring assertion however belief me; I’ve been perfecting this for twenty years and I’ve lastly give you the Excellent Caramel Sauce!
Caramel is my mother’s favourite factor on the earth and he or she’s by no means hand over that sometime I might give you the dreamiest caramel sauce. My secrets and techniques: a dry caramel cooking methodology, room temperature butter, room temperature half & half, and a ending blitz with my immersion blender.
Simply take a look at how excellent that is on my dreamy do-it-yourself vanilla ice cream!
What makes this caramel sauce excellent?
I’ve made so many batches of caramel and lots of of them virtually made the minimize however all of them fell brief in consistency. They have been just too thick and have been gloopy on ice cream. This caramel sauce is actually a sauce match for ice cream with an ideal pourable consistency.
How do you make excellent caramel sauce?
For starters, don’t use water to soften the sugar. Use the dry methodology detailed right here; the sugar is much less more likely to crystallize with out water. Additionally use room temperature butter and half and half. That is key! Caramel doesn’t desire a dramatic change in temperature. And eventually, my secret ingredient is half & half! Should you don’t have it, use 1/4 cup milk and 1/4 cup cream.
Excellent Caramel Sauce
1 cup granulated sugar
4 Tbsp unsalted butter, at room temperature
1/2 cup half & half, at room temperature
Sprint sea salt (non-compulsory)
- Unfold sugar evenly within the backside of a large metallic sauce pan. Warmth over medium-low warmth till utterly melted and darkish brown, about 5-10 minutes. Don’t stir with a utensil; control it and if want be, swirl the pan till sugar has utterly melted.
- Flip off the warmth. Whisk in room temperature butter till uniform in coloration, then whisk in room temperature half & half. If desired, add a touch of sea salt.
- Pressure caramel by way of a tremendous mesh sieve. For an additional luscious sauce, end with a blitz of the immersion blender to make the sauce extremely easy. Let cool not less than 15-20 minutes earlier than utilizing. Preserve leftovers in a jar within the fridge.
To reheat do-it-yourself caramel: convey jar to room temperature for about an hour, then warmth at 20-30% energy, stirring each 15 seconds till heated to your liking.
Keep saucy,
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