Serves: Makes 2 cups
- ¼ cup (2 ounces) water
- 1 tablespoon light corn syrup
- 1 cup (7 ounces) sugar
- 1¾ cups (14 ounces) heavy whipping cream
Procedures:Caramel sauce can partner with all manner of desserts, and with good reason: its smooth bittersweet flavor complements almost every ending. It keeps very well for at least 2 weeks in the refrigerator, so it's easy to make ahead and have on hand for spur-of-the-moment desserts. If you are a novice to caramelizing sugar. This sauce reaches pouring consistency when chilled. For a caramel sauce meant to be served warm, see the variation at the end.
- Pour the water and corn syrup into the medium saucepan. Sprinkle the sugar over the top, 2 to 3 tablespoons at a time, allowing each addition to moisten before adding the next. In the small saucepan, heat the cream just until it begins to boil. Remove from the heat and set aside.
- Place the sugar mixture over medium-low heat and stir with the wooden spoon or the spatula until the sugar is dissolved and the liquid is clear. Increase the heat to high and boil rapidly, swirling the pan occasionally (don't stir) so that the sugar cooks evenly. Cook until the caramel turns a deep golden brown. Test the color by dipping a clean spoon into the caramel and dripping a bit on a white plate.
- Immediately turn off the heat and add the warmed cream. (Be careful here-the mixture will rise dramatically in the pan and sputter, so you may want to wear an oven mitt on the hand holding the pan.) Stir with the wooden spoon or the spatula to blend. If any bits of caramel have solidified, set the pan back over very low heat and stir gently until they melt. Cool the caramel to room temperature.
Storing: Caramel sauce may be stored in the refrigerator in an airtight container for up to 2 weeks.