Description
Silky caramel sauce from Mexico delights dessert enthusiasts with its rich, golden hue. Sweet cream and sugar meld into a luxurious drizzle perfect for finishing delicate pastries and ice cream treats.
Ingredients
Scale
- 1 cup (200 g / 7.05 oz) granulated sugar
- ¼ cup (60 ml / 2 fl oz) water
- 6 tbsps (90 g / 3.17 oz) unsalted butter, cubed
- ½ cup (120 ml / 4 fl oz) heavy cream, at room temperature
- ¼ tsp salt (optional, for salted caramel)
- 1 tsp vanilla extract (optional)
Instructions
- Melt sugar: In a medium saucepan over moderate heat, gently maneuver a heat-resistant spatula through sugar crystals until they transform into a smooth, amber-colored liquid. Vigilantly monitor to prevent scorching and bitter undertones.
- Incorporate butter: Once sugar liquefies completely, carefully introduce butter, anticipating vigorous bubbling. Whisk energetically until butter dissolves, creating a lustrous, cohesive caramel base with a velvety sheen.
- Stream cream: Gradually pour heavy cream into the molten sugar mixture while stirring persistently. Execute this step with precision, as the liquid will react dramatically, potentially causing rapid expansion and splashing.
- Finalize flavor: Remove saucepan from heat and swiftly blend vanilla extract and salt. The salt enhances the caramel’s intricate flavor profile, while vanilla contributes a refined, aromatic complexity.
- Cool and set: Allow the caramel sauce to rest naturally, observing its progressive thickening. The consistency will evolve from liquid to dense and viscous. For an optimal texture, permit adequate cooling time before serving or refrigerating.
Notes
- Prevent Sugar Burning: Stir continuously and maintain medium heat to avoid bitter, scorched caramel. Watch for color changes from white to golden amber as your key indicator.
- Control Cream Addition: Pour cream slowly and carefully to prevent violent splattering. Use a long-handled whisk for safe distance and uniform mixing.
- Balance Flavor Complexity: A pinch of salt transforms basic caramel into a sophisticated sauce. Experiment with different salt types like sea salt or flaky Maldon for varied flavor profiles.
- Optimize Sauce Consistency: Cool sauce at room temperature for thicker texture. Refrigerate briefly if you desire an even more dense caramel, but avoid over-chilling to maintain smooth spreadability.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 496
- Sugar: 94 g
- Sodium: 2 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 63 mg