Caramel Sauce - for Nick
No one likes a caramel sauce like Nick. And this one is amazingly good. The secret to a good caramel is all in getting the sugar/water to the correct caramelization without cracking.
INGREDIENTS
1 cup granulated sugar
1/4 cup water
1 tsp Karo syrup (optional)
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste
PREPARATION
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste
PREPARATION
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes. I have always washed down the sides of the pan with a brush and water. At one point I learned that caramel could suddenly crack if the sugar crystalizes on the sides of the pan and washing them down keeps the sugar crystals in the pool.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
