Creamy Caramel Sauce

Recipe courtesy Sherry Yard, The Secrets of Baking, Houghton Mifflin, 2003

Show: Sara's SecretsEpisode: Tricks of the Trade

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
15 min
Level:
Intermediate
Yield:
1 1/4 cups

Times:

Prep: 5 min
Inactive Prep: --
Cook: 15 min
Total:: 20 min

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Ingredients

1/4 cup water
1 cup plus 1 tablespoon sugar
2 tablespoons light corn syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 cup creme fraiche
1/2 teaspoon fresh lemon juice
Pinch salt (less than 1/8 teaspoon)

Directions

Heat a saucepan of water and place a whisk in it.

Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.

Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.

As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.

Add the cream to the caramel. It will bubble up vigorously, so be careful.

Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

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Comments & Reviews

recipe Creamy Caramel Sauce
Anonymous 12-18-2007
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Fantastic...if you watch the sugar closely
Rated: 4 stars out of 5

I made this twice, because the first time, I waited for the brown color to fill the pan, at which point it was 352... degrees...then I let it rest for a minute. It was too bitter. The second time, I pulled the pan off the heat when the temp was only 340, and the browning was spotty - mostly around the edges. I let it sit off the heat for about 40 seconds before adding the cream, and it turned out beautifully! It was a deep golden brown, and not a hint of bitterness at all. I liked the detailed information provided at the beginning, but it does say she's going to be heating this sugar to 375, which is way too high. Just follow her lower directions, keeping in mind that 350 might be a little too long. Like the other reviewer, I think caramel that is a little too light is much better than caramel that's bitter.Read more
recipe Creamy Caramel Sauce
Arnie New York, NY 12-11-2006
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Perfect caramel
Rated: 5 stars out of 5

This is an excellent recipe with great instructions. Caramel can be tricky so it was nice to have Sherry Yard "hold my hand"... during the process. I have served this many times.Read more
recipe Creamy Caramel Sauce
Corrie Kalispell, MT 10-05-2006
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Has potential
Rated: 4 stars out of 5

I should have known better, but I followed the directions when it said to "Remove the pot from the heat and let it sit for 1... minute." The caramel is the perfect color at 350 degrees and will only continue cooking itself with it's residual heat, becoming too dark and bitter very quickly if the directions are followed. I would just recommend that anyone going to try this should definitely use "a pot that is at least twice the volume of ingredients," and then just put the cream in right away, swirl the pan gently to help dissolve the caramel, and then continue as indicated. In my oppinion, it would be better to have a caramel sauce that is a just little too light in color and caramel flavor, than to have a caramel sauce that is too bitter and ends up in the trash. Otherwise, it's a yummy recipe.Read more
recipe Creamy Caramel Sauce
Hannah Lewistown, PA 07-20-2006
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tastes really bitter
Rated: 1 stars out of 5

I followed the recipe to a T. but my sugar must have burnt because it was so aweful and bitter. Easy to follow instructions... if that helps any.Read more
recipe Creamy Caramel Sauce
Anonymous 02-06-2006
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Yummy
Rated: 4 stars out of 5

I Think this recipe is SO good! When you put it in your mouth,it melts and it tastes even better.