SALTED CARAMEL SAUCE

1.     INTRODUCTION

When sugar is heated, each crystal is broken down into carbon, hydrogen and oxygen. The hydrogen and oxygen recombine to make water, which evaporates, leaving the carbon, which becomes caramel.

2.     MATERIALS AND METHODS

Materials:

  1 cup sugar

  1/4 cup water

  3/4 cup heavy cream

  3 1/2 tablespoons unsalted butter

  1 teaspoon gray sea salt, crushed or kosher salt

Equipment:  

·      Large bowl

·      Blender

Preparation:

1.     In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

3.     RESULTS AND DISCUSSION

The recipe went very well.

4.     CITATION

In-class recipe