How to make caramel using a saucepan?!
I know I've made it before using butter, brown sugar and milk and adding ingredients continuously as you reheat and reduce heat in between, I just don't remember the exact order and how to get some awesome, creamy caramel!.
Someone please remind me!?Www@FoodAQ@Com
Someone please remind me!?Www@FoodAQ@Com
Answers:
I work at a restaurant, and this is how I make the caramel sauce I use on the desserts!. Hopefully this is what you are asking about!.!.!.!.
Pour sugar into a sauce pan, as much as you want but smaller amounts cook faster and better, with less room for error!. Add just enough water to wet the sugar, you don't want too much if any water that is not absorbed into the sugar!. Put sauce pan over high heat, and let it cook until all the sugar is liquid and bubbling!. (The bubbles will be small and quick at first, this is the water cooking out of the sugar!. What you want to see is the bubbles starting to expand slowly and getting larger than the first ones!.) Until you see the large bubbles forming, you can use a basting brush to wet down the sides of the sauce pan, with a little water on the brush, where you might see some crystallized sugar!. This will help your consistency, and keep any crystals out of the caramel!. Once you see those large bubbles, do not stir, wet down the sides, move or anything with the sauce pan, just let it continue to cook!. Watch the sugar, and careful not to leave it unattended for too long, because sugar cooks rather quickly and can burn easily!. When you see the sugar become a nice dark brown color, remove it from the heat and whisk in some room temperature heavy cream!. You will want to whisk quickly and pour the cream quickly as well!. The amount of cream will depend on the amount of sugar you started out with, and what you are using it for!. When you have reached your desired consistency, let it cool so it is pourable into/onto whatever you want!.!.!.!.!.it's an easy, quick, and delicious way to make it!. If you are asking about caramel chews!.!.!.sorry I cant help there!.!.!. good luck!Www@FoodAQ@Com
Pour sugar into a sauce pan, as much as you want but smaller amounts cook faster and better, with less room for error!. Add just enough water to wet the sugar, you don't want too much if any water that is not absorbed into the sugar!. Put sauce pan over high heat, and let it cook until all the sugar is liquid and bubbling!. (The bubbles will be small and quick at first, this is the water cooking out of the sugar!. What you want to see is the bubbles starting to expand slowly and getting larger than the first ones!.) Until you see the large bubbles forming, you can use a basting brush to wet down the sides of the sauce pan, with a little water on the brush, where you might see some crystallized sugar!. This will help your consistency, and keep any crystals out of the caramel!. Once you see those large bubbles, do not stir, wet down the sides, move or anything with the sauce pan, just let it continue to cook!. Watch the sugar, and careful not to leave it unattended for too long, because sugar cooks rather quickly and can burn easily!. When you see the sugar become a nice dark brown color, remove it from the heat and whisk in some room temperature heavy cream!. You will want to whisk quickly and pour the cream quickly as well!. The amount of cream will depend on the amount of sugar you started out with, and what you are using it for!. When you have reached your desired consistency, let it cool so it is pourable into/onto whatever you want!.!.!.!.!.it's an easy, quick, and delicious way to make it!. If you are asking about caramel chews!.!.!.sorry I cant help there!.!.!. good luck!Www@FoodAQ@Com
Caramel Sauce Recipe
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Ingredients
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Method
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in!. Making caramel is a fast process that cannot wait for hunting around for ingredients!. If you don't work fast, the sugar will burn!. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water!.
2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan!. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon!. As soon as the sugar comes to a boil, stop stirring!. You can swirl the pan a bit if you want, from this point on!. Note that this recipe works best if you are using a thick-bottomed pan!. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize!.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan!. Whisk until the butter has melted
4 Once the butter has melted, take the pan off the heat!. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate!. Note than when you add the butter and the cream, the mixture will foam up considerably!. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big!. (Check here for an explanation of why adding the cream makes the mixture bubble up so much!.)
5 Whisk until caramel sauce is smooth!. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature!. (Remember to use pot holders when handling the jar filled with hot caramel sauce!.) Store in the refrigerator for up to 2 weeks!. Warm before serving!.
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INGREDIENTS
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
DIRECTIONS
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt!. Bring to a boil, stirring constantly!. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface!. Cook for 2 minutes at that temperature!. Remove from the heat and stir in vanilla!.
Meanwhile, butter a 9x13 inch baking pan!. When the caramel is ready, pour into the buttered pan!. Allow to cool completely at room temperature!. Remove from the pan and cut into squares using scissors!. Wrap individual pieces in waxed paper or cellophane!.Www@FoodAQ@Com
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Method
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in!. Making caramel is a fast process that cannot wait for hunting around for ingredients!. If you don't work fast, the sugar will burn!. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water!.
2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan!. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon!. As soon as the sugar comes to a boil, stop stirring!. You can swirl the pan a bit if you want, from this point on!. Note that this recipe works best if you are using a thick-bottomed pan!. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize!.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan!. Whisk until the butter has melted
4 Once the butter has melted, take the pan off the heat!. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate!. Note than when you add the butter and the cream, the mixture will foam up considerably!. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big!. (Check here for an explanation of why adding the cream makes the mixture bubble up so much!.)
5 Whisk until caramel sauce is smooth!. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature!. (Remember to use pot holders when handling the jar filled with hot caramel sauce!.) Store in the refrigerator for up to 2 weeks!. Warm before serving!.
dddddddddddddd
dddddddddddddddddd
INGREDIENTS
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
DIRECTIONS
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt!. Bring to a boil, stirring constantly!. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface!. Cook for 2 minutes at that temperature!. Remove from the heat and stir in vanilla!.
Meanwhile, butter a 9x13 inch baking pan!. When the caramel is ready, pour into the buttered pan!. Allow to cool completely at room temperature!. Remove from the pan and cut into squares using scissors!. Wrap individual pieces in waxed paper or cellophane!.Www@FoodAQ@Com