18
CARAMEL SAUCE
PRO/FATS – LEVEL ONE
Makes
3
⁄
4
cup
In my Somersize Desserts book I included a recipe for caramel sauce.
I received several emails from people who had some difficulty with it.
I’ve since revised it and made it much easier to follow. Of course, the
easiest recipe of all is to buy my Somersize Hot Caramel Sauce in the jar!
1
⁄
4
cup plus 2 tablespoons SomerSweet
1
⁄
4
cup plus 2 tablespoons water
2 tablespoons unsalted butter
3
⁄
4
cup heavy cream*
Pinch of baking soda
Mix together SomerSweet and water in a heavy bottomed 1
1
⁄
2
-quart saucepan.
Place over medium heat and stir constantly until SomerSweet has dissolved.
Bring mixture to a boil over high heat. Without stirring, let mixture boil. After 3
minutes of cooking, the mixture will be frothy. After 4 minutes of cooking, the
mixture should start to darken on the outer edges. At 4
1
⁄
2
minutes, the mixture
should become a dark brown. If an instant read or candy thermometer is
inserted into the liquid at this time it will register between 200 and 220ºF.
Cooking the mixture for longer than this will burn the SomerSweet and cause
it to be bitter.
Remove pan from the heat and stir in butter. Add cream and stir until smooth.
(If caramel sauce "seizes" or forms lumps of caramel at this stage, return the
pan to low heat and whisk constantly until the lumps melt and sauce
becomes smooth.) Whisk in baking soda. Sauce will thicken as it cools.
Refrigerate for at least 2 hours or overnight.
* Heavy cream has more fat than whipping cream. Heavy cream has 6 grams
of fat per tablespoon; whipping cream has only 4 grams of fat per tablespoon.
To make sure you are buying the right cream, check the nutrition label on the
side of the carton.
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