Caramel Sauce and Glaze
A rich and smooth homemade caramel sauce made with butter, cream, and sugar. Perfect as a topping for desserts or as a glaze, this classic recipe creates a deep amber caramel with a silky texture.
Ingredients
- •28 grams unsalted butter
- •87 grams heavy cream
- •200 grams sugar
- •41 grams corn syrup
- •⅜ teaspoon cream of tartar
- •59 grams water
- •2 teaspoons vanilla extract
Cooking Instructions
- 1.
About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
30 min
- 2.
Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
2 min
- 3.
Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
1 min
- 4.
In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
2 min
- 5.
Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
10 min
- 6.
Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
1 min
- 7.
Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
1 min
- 8.
Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
2 min
- 9.
Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
30 min
- 10.
Room temperature, 3 days; refrigerated, 1 month.