Creamy Caramel Sauce

This sauce uses a process similar to making caramel for leche flan.


January-February 2008 | By Melanie Jimenez
Creamy Caramel Sauce
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at a glance

Main Ingredient

Others

Type

Sauces, Spreads and Dips

Preparation Time

00:00:00


Date Published

January-February 2008

This process is similar to making caramel for leche flan. If this is your first time to make caramel, take extra care and place a large bowl of ice water nearby, just in case you accidentally get some of the hot sugar on you.

Prep Time 10 minutes  Cooking Time 18 to 25 minutes

1 cup white sugar
2 tablespoons butter
1 tablespoon light corn syrup
1 cup heavy whipping cream


1  In a clean, heavy-bottomed pot, place sugar with 1/4 cup water and corn syrup. Place pot over low heat, stirring with a wooden spoon until sugar is completely dissolved. Place a clean pastry brush and a small bowl of water next to the stove.

2  Increase heat to medium-high and bring melted sugar to a boil. Every once in a while, brush with water the sides of the pan where sugar crystals have accumulated. Do not stir! It will take around 5 to 8 minutes for the mixture to turn a nice medium caramel.

3  Turn off the heat and pour the cream into the pan while keeping your distance—the mixture will boil vigorously. Once the steam has subsided, add butter and stir until the mixture is homogenously creamy. Serve warm. Caramel will keep in the refrigerator for two weeks.




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