Caramel sauce
Votes: 3
Time: 30 min.
Complexity: easily
Quantity: 2 tbsp.
Complexity: easily
Quantity: 2 tbsp.
A recipe for caramel sauce made with cream, syrup, sugar, butter, and a vanilla bean. The sauce can be used as a topping for various desserts, such as ice cream, pancakes, or crepes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 tbsp (30 g) unsalted butter
- 1/4 tsp coarse salt
- 1 cup of sugar
- 1 vanilla bean, split lengthwise and seeds scraped out (or 2 tsp vanilla extract)
We recommend
Recipes with similar ingredients: cream, corn syrup, vanilla pod
Cooking the dish according to the recipe:
- In a saucepan, combine heavy cream, corn syrup, butter, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Remove from heat.
- Spread the sugar in an even layer on the bottom of a large skillet. Cook over medium heat for about 5 minutes, without stirring, until the sugar melts and begins to caramelize. Continue cooking for another 10-15 minutes, swirling the pan (but not stirring), until the caramel turns a deep amber color.
- Remove the caramel from the heat, then add the warm cream mixture. Return to medium heat and bring to a boil. Cook for about 7 minutes, stirring constantly. Add the vanilla.
Cool slightly before serving. To store the sauce, let it cool completely, cover, and refrigerate. It will keep for up to 2 weeks. Preheat before serving.
In the article you will read What to do with vanilla beans.
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