The Culinary Professional 2023

Caramel Sauce

Category:
Dessert Sauces

Equipment:
Saucepan, spoon

No. Servings:
16

Serving Size:
1 fl. oz. (30 mL)

Scale portions to

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Yield:
1 pt. (480 mL)

Ingredients

8 oz.

* cream

7 oz.

sugar

4 oz.

water

Method

In a saucepan, bring the cream to a boil. Remove from heat and keep warm until needed.

In a different saucepan, combine sugar and water. Bring to a boil over high heat. Continue cooking until the sugar turns medium brown. Do not stir the syrup while making caramel. If the syrup is browning unevenly, swirl the pan gently. Be very careful when working with caramel because it is very hot and can cause serious burns.

As soon as the caramel turns medium brown, remove from heat and add the hot cream. Add the cream slowly as the sauce will start to boil furiously. If too much cream is added too quickly, the sauce can easily boil over. Be careful when adding cream because the steam can cause serious burns.

Once all the cream is added to the sauce, bring the sauce to a boil to ensure that the sauce is homogenous.

The sauce can be served at room temperature or chilled. If the sauce becomes too thick, thin it with a small amount of water or cream.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Welcome to The Culinary Professional Recipe Collection.

Caramel Sauce

Ingredients

Method