Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or with an accurate instant-read thermometer. Cream of tartar and corn syrup both help prevent crystallization in the finished caramel sauce.
Ingredients
Makes 300 grams / 1 cup / 237ml glaze
Mise en place:
Step 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).
Step 2
Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
Step 3
Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
Make the sauce:
Step 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.
Step 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.
Step 6
Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
Step 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.
Step 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.
Step 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.
Store Airtight
Step 10
Room temperature, 3 days; refrigerated, 1 month.
It is best to avoid making caramel on humid days. Do not add cold cream to the hot caramel as it risks sputtering out of the pan.
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Reviews (4)
Back to Top这是一个很正常的焦糖配方,但我做到了up the cream to about 1/2 cup total and about 3 tablespoons of butter. I made it as written, but as it was cooling down and I took some out to cool on a spoon I found it was going to harden up FAR too much to be a glaze/drizzle, so I added some extra cream to keep it liquid instead of chewy candy. I added a lot of extra salt because the apple cake it's meant to go with is quite sweet, and I took the caramel to quite a dark stage for a bitter salty accompaniment to the sweet cake.
imaginethat90
Seattle, WA
11/13/2019
Can you please tell me if this recipe for caramel sauce may be doubled or even tripled!? I’ve tried to double candy recipes and they fail as the sugar doesn’t caramelize at the proper rate to produce right result. I need a large batch for a function! Thank you!
Bakingomi
Calgary Canada
9/28/2019
今天我做了这个焦糖酱细雨cheesecake. It was great, and very easy. I made a few common-sense adjustments to the recipe: reduced the corn syrup to 1 Tbsp, increased the heavy cream to 1/2 cup (and didn't bother heating it! Just set it out with the butter and let it come to room temp), increased the butter to around 3 Tbsp (I didn't really measure—it was certainly more than 2 and probably less than 4), didn't bother measuring the bizarre 3/8 tsp of cream of tartar, and added a pinch of salt. I eyeballed the sugar syrup, and it came out just fine—even on my very old, very uneven cooktop. Caramel isn't rocket science! It just takes some patience, and is so much tastier than anything that comes in a jar. This recipe is very nice; I'm saving it with my adjustments. One thing the recipe doesn't mention: while cooking the sugar syrup, brush down the sides of the pan with water to help prevent crystallization (I don't have a pastry brush so I just went around the edges and dripped a few drops of water from a teaspoon—it works). Perhaps the corn syrup negates the need for this precaution; this is the first time I've made caramel with corn syrup. But it certainly doesn't hurt, and that's what I've always done when cooking sugar syrup for candy or caramel.
Anonymous
Columbia, MD
7/4/2019
Just made this last night. I didn't have a Bundt pan so used a ring mold which did the trick. Allowed it to cool overnight and just cut a nice hunk for breakfast. So good. Very moist inside with a slight crunch on the outside which is nice. I will make the caramel sauce later on to serve with it for dessert. It is a very sweet cake so the tartness of the apples is an important counterpoint for the sugar. I would recommend cutting your apple dice on the smaller side to stay suspended throughout the cake and I would increase the walnuts by another 1/4 cup. True confessions: I also added 2 TBS Calvados to the batter. This is a wonderful harvest dessert or breakfast treat!
beeniles
San Rafael CA
9/15/2018
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