Perfect Caramel Sauce | Easy Homemade Recipe! скачать в хорошем качестве

Perfect Caramel Sauce | Easy Homemade Recipe!

This easy homemade caramel sauce is thick and creamy, with a silky smooth texture and deep caramelized sugar flavor that comes from cooking the sugar until it’s a toasty dark brown. Try it on brownies, ice cream, or your favorite pie–it goes with just about anything! PRINTABLE RECIPE HERE: https://www.sugarhero.com/caramel-sau... ⏰ TIMESTAMPS: 00:18 Why you should use a candy thermometer for caramel sauce 00:38 Different types of candy thermometers 01:01 Why test your candy thermometer? 01:16 How to test your candy thermometer 02:41 How to make this homemade caramel sauce! 03:37 Tip for checking the color of your caramel as it cooks 🌡️ THERMOMETERS ▸ Affordable candy/deep fry thermometer: https://amzn.to/3oGmxDg ▸ Thermoworks Thermapen Instant-Read Thermometer: https://amzn.to/4bv56O0 ▸ Thermoworks ChefAlarm Cooking Alarm Thermometer: https://www.thermoworks.com/chefalarm/ (Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links above) 🍯 HOMEMADE CARAMEL SAUCE RECIPE ▸ 2 oz water, (¼ cup) ▸ 5 ½ oz light corn syrup, (½ cup) ▸ 14 oz granulated sugar, (2 cups) ▸ 12 oz heavy cream, (1 ½ cups) at room temperature ▸ 4 oz unsalted butter, (½ cup), cubed ▸ 1 tsp salt ▸ 1 tsp vanilla extract 1. Combine the water, corn syrup, and sugar in a medium, heavy-bottomed saucepan, and place it over medium heat. Stir well so the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent any sugar crystals from forming. Once it starts to boil, stop stirring completely, and insert a candy thermometer. 2. Cook the sugar syrup, without stirring, until it is fragrant and a medium amber color, between 340-350 F on the candy thermometer. Don’t just rely on the temperature--also check the color of the caramel as it cooks. If your saucepan has a darker bottom and it is difficult to determine caramel color, keep a small white plate near the stove and drop a spoonful of caramel onto the plate periodically. For the best taste, cook the caramel until it is a toasty amber color--stopping the caramel when it is a light yellow color will result in a pale caramel sauce lacking deep flavor. Depending on your pan and stove, this caramelization process might take anywhere from 15-25 minutes. 3. Once your caramel is the desired temperature/color, carefully add the room temperature cream, butter, and salt. Stand back when you add these, as the cream will cause the caramel to splutter and steam. Stir well while everything mixes together, then continue to cook, stirring regularly, until it reaches 232 F on the thermometer--this will probably take 6-8 additional minutes. 4. Remove the pan from the heat, and stir in the vanilla extract. Let the caramel cool until it is warm but not hot, then serve. To store it, allow it to cool completely to room temperature, then place it in an airtight container in the refrigerator for up to 2 weeks. Warm gently before serving. 🙋‍♀️ ABOUT ME I’m Elizabeth LaBau, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. 👆 My passion is teaching people of all experience levels how to bake delicious, beautiful desserts in their home kitchens. 🔔 SUBSCRIBE ►► http://bit.ly/SugarHeroYT 💖 FOLLOW ►► ▻ Facebook:   / sugarhero   ▻ Instagram:   / elabau   ▻ TikTok:   / sugar.hero   ▻ Pinterest:   / sugarhero   🍰 FIND ALL RECIPES ►► https://www.sugarhero.com