DARK CARAMEL SAUCE
Provided by Florence Fabricant
Categories easy, sauces and gravies, dessert
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Dissolve the sugar in the water in a heavy saucepan. Place over medium-high heat, and cook, swirling occasionally, until the mixture becomes a medium amber color. Remove from the heat.
- Pour the hot espresso into the caramel, and stir to blend. Add the cream, stirring to blend completely. Refrigerate; serve with cake, ice cream and drained poached fruit.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 27 milligrams, Sugar 52 grams
DARK SALTY CARAMELS
Provided by Alton Brown
Categories dessert
Time 5h4m
Yield 64 (1-inch) caramels
Number Of Ingredients 8
Steps:
- Line the bottom and sides of an 8-inch square pan with parchment paper.
- Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.
- Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
- Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.
- When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.
- Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
- Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.
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- Measure all the ingredients and place them in separate bowls. Make sure the butter is softened. Please note, when the sugar starts to turn yellow during the cooking process (see below), you will need to quickly heat the cream in the microwave for a couple of minutes until warm.
- Place the sugar, water and corn syrup (if using) in a large saucepan. Swirl to moisten all of the sugar.
- Cook the sugar over medium-high heat until the water comes to a boil and the sugar dissolves. Remember to swirl the pot to evenly dissolve the sugar.
- Place the lid on the saucepan and let the sugar syrup cook with the lid closed for about 2 minutes. This is to allow any sugar crystals stuck on the side of the pan to be washed down back into the syrup and dissolve.
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- Have all of your ingredients measured, ready, and close to the pan so that they can be added immediately when it's time. Keep a constant eye on the stove. The temperature of the caramel will be very high, so keep your face and body away from the pan.
- In a medium heavy-bottomed saucepan (large enough to coat the surface with an even thin layer of sugar), heat water and sugar over medium heat. Make sure all of the sugar is evenly moistened from the water and there are no dry spots. It’s important to NOT stir the mixture, and instead gently swirl and shake the pan occasionally so the caramel will cook evenly and won't burn. The caramel will usually start to brown at the edges first. In that case, push the liquefied sugar towards the middle of the pan using a heatproof utensil such as a whisk, spatula, or wooden spoon.
- Once all the sugar has melted, pay careful attention and watch the pan, swirling it occasionally until the caramel turns a deep amber color. Add the butter very carefully, keeping your face away from the pan (mixture will bubble up!), and whisk vigorously until butter has melted and fully combined.
- Remove from heat, then carefully add cream and keep whisking until combined. Add salt immediately after. Transfer carefully to a heatproof jar and let cool until warm before using.
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