How do you do caramel sauce?!
I need your help, I made banana cream pie for my boyfriend but every time I do it, I get this hard caramel that you feel it turns to gum in your mouth!
And he keep saying his mum make the best pie because he caramel is watery!
How do I do it this way? Help please
Answers:
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
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.
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.
Makes a little over one cup of sauce.
http://simplyrecipes.com/recipes/caramel_sauce/ I am a le cordon bleu student and have used this recipe. It works great!!
look dont even bother with a strict recipe im a chef and i quit using them. All you need is a few simple ingredients and a nice spatula. In a pot or pan whichever you prefer pour in some sugar and let it cook until it turns to liquid you want it to turn amber but not too dark. you can always add more sugar into it if it doesnt look like enough. Then you add a couple tablespoons of butter. You finish it off with heavy cream once the butter is fully incorporated. Allow to cool and you will have the most delicious caramel sauce available.
1 x 395g can sweetened condensed milk
70g (1/3 cup, firmly packed) brown sugar
50g butter
Place condensed milk, butter and sugar in a saucepan over low heat. Cook, stirring continuously for approx 10 minutes or until caramel thickens (don't boil)
1/2 cup of brown sugar
1/4 treacle
3/4 hot water
tspn toffee sauce
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