DON’T LET IT OUT OF YOUR SIGHT!
The trick to making a proper caramel sauce is by staying right on top of it. You cannot make this while distracted. Don’t even try or you’ll burn it and then you will be sad without your caramel sauce. A candy thermometer will help, but if you don’t have one, you can still make this sauce. You’ll just have to be extra vigilant and watch for the signs.
Sugar, corn syrup and water go together first. You’ll watch them like you would your teenage daughter with her boyfriend…like a hawk. And as you watch, stir. Stir and do not ever stop until the sugar dissolves and it begins bubbling. Then you’ll let it bubble and watch it closely. You want it to bubble undisturbed until it turns a rich deep amber color. Of course, if you have a candy thermometer, this will be the moment it hits 350 degrees.
Act fast now. You’ll immediately remove it from heat and then pour hot cream into the caramel. You’ll stir and smooth and smooth and stir, eventually adding in the remaining ingredients but for the vanilla extract. You’ll add that last, once the sauce has cooled for a few minutes.
One of the best recipes for Salted Caramel Sauce that I found to make this review comes from the My Baking Addiction blog. Click the link below to see some more nice pictures and get the detailed recipe.
CLIKE HERE FOR RECIPE
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