Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custard and coffee.
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- 1 cup Granulated Sugar
- 1⁄4 cup Cold Water
- 1⁄2 cup Heavy Whipping Cream
- 6 Tbsp. Butter
- 1⁄2 tsp. Vanilla Extract, Pure
- Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don’t work fast, the sugar will burn. So make sure you have ALL the ingredients right next to you. Also, safety first. Sugar is HOT, MUCH hotter than boiling water. Be sure you have hot mitts and that no children are nearby.
- Heat sugar and water together on moderately high heat in a heavy-bottomed 2 quart or 3 quart saucepan. Stir only enough to combine the water and sugar together, then, wash down the sides of the saucepan with a brush and water. Don’t worry about adding more water to the recipe as you do this, it is all going to boil off anyway. After you do this, you do not need to stir the mixture until it begins to brown, just let it simmer, then boil.
- When the temperature of the sugar mixture rises upwards of 300 F + you will begin to see the signs of an amber color begin. At this point, you can swirl the pan a bit if you want. When it looks medium brown, and before it begins to smoke, remove it from the heat and CAREFULLY add the cream while stirring. BE CAREFUL of rising steam and or a boil over if you use too small a pan.
- Once the cream has fully dissolved into the caramelized sugar mixture, stir in the butter and vanilla.
- Once the sauce has cooled, you can place it into an appropriate size container with a lid. The sauce will keep for up to 2 months under refrigeration if covered well.
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