food
home cooking
Tips for
Foolproof Caram el
Follow th e s e golden ru le s fro m
sw e e ts e x p e rt A lice M edrich*
I
Use the right-size pot as
specified in the recipe.
If the pot is too large,
water may evaporate
before the sugar
melts. If too small, the
caramel could overflow.
3
Use a silicone
spatula. “They're
easy to clean, and
they sweep the
bottom of the pan
better than a spoon
/ 1
Alice says.
Expect very hot steam
when mixing cream
into the caramelized
sugar. Stay at arm's
length and use a long-
handled spatula.
No improvising! “All
the little steps may
seem fussy, but I put
them there to make
caramel smooth and
easy
/ 1
Alice says.
1
Sweet caramel and
salty peanut butter
are a match made in
heaven in this
decadent cheesecake
Simple Caramel Sauce
prep
30 min*
Vi,
cup whipping cream
2
Tbsp. water
Vj
cup water
1
cup sugar
%
tsp. salt
1
tsp, pure vanilla extract
1, In a small saucepan heat cream and the
2
Tbsp.
water until steaming hot, Remove from heat; set aside,
2
, Place the
Vi
cup water in a 2-quart saucepan;
pour sugar and salt in a thin stream in center of
pan to form a low mound. Don't stir; use your
fingers to pat the sugar mound down until it is
entirely moistened. Any sugar touching edges of
pan should be below the water line. Cover and cook
over medium heat without stirring until sugar is
dissolved and syrup looks clear.
3, Uncover and continue to cook without stirring
until syrup begins to color slightly. Swirl pan gently
(rather than stirring) if syrup is coloring unevenly.
If syrup gets too dark, it will taste bitten Use a
skewer to drop a bead of syrup on a plate from time
to time. When a drop of Syrup looks amber (about
13 minutes), remove pan from heat. Holding pan
away from you, gradually pour in the hot cream
mixture. Stir over low heat to blend the caramel
into the cream mixture. Simmer for
1
to 2 minutes*
4, Remove from heat; stir in vanilla. Let cool until
slightly thickened (220°F-222°F). Serve warm with
Walnut Cake with Caramel Whipped Cream, page
212. Or store, tightly covered, in the refrigerator up
to a week. Makes 12 servings.
each
serving
71 cal, 3 gfat
,
12 mg chol, 33 mg
sodium
,
lO gcarbo, Og
fiber,
O gpro
.
D
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