Explore the two ways to make caramel, and which way is the easiest. Learn the best tips for the smoothest caramel ever. Once you have made caramel, how do you clean the pan? Find out the secret. Chef Sokol shares a simple caramel sauce.
Simple Caramel Sauce
Makes about 1 cup
1 cup granulated sugar
½ cup water
1 teaspoon lemon juice
¾ cup heavy cream
1 teaspoon pure vanilla extract
- Place sugar, water, and lemon juice into a medium heavy-bottomed saucepan. Stir to combine. Cook over medium heat, stirring occasionally, until sugar is dissolved.
- Raise the heat and continue to cook, without stirring, until the syrup comes to a boil. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystallization.
- Allow the syrup to boil, gently swirling the pan a few times until the mixture has turned the color of light to medium brewed tea.
- Remove the pan from the heat and carefully pour in the cream. The caramel will bubble up, so use caution.
- Add the vanilla and whisk the caramel over low heat until the mixture is smooth.
Note: You can store the caramel sauce in the refrigerator in an airtight container for up to three weeks. It can be microwaved to warm and thin it out.
When granulated sugar, known as sucrose, is heated to the point that it melts and browns, it is known as caramel. Learn the science behind making caramel. Chef Sokol will explain the process of crystallization, and why it is so important to prevent its’ formation to get the smoothest caramel.
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