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Caramel Sauce

EllenC

By EllenC
in Pastry & Baking

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pastrygirl

pastrygirl

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Don’t know if this will help, but I just made some caramel sauce, 3 parts sugar to 4 parts cream by weight, finished temp was 216f 

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  • 2 years later...
JoNorvelleWalker

JoNorvelleWalker

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This evening I made a batch of salted caramel sauce (sugar, butter, cream, salt) to go over ice cream.  Unfortunately it took two tries.  On the first attempt the sugar started to burn before it fully melted.  This happened in my lovely Falk copper sugar pot.  Which is now soaking by the sink.

 

For the second caramel batch I used a stainless steel sauce pan on my Paragon induction unit, where I can control the temperature.  Is there some magic for making caramel in a traditional copper sugar pot, or is this the century to surrender and just rely on technology?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

pastrygirl

pastrygirl

Posted
Posted
13 hours ago, JoNorvelleWalker said:

On the first attempt the sugar started to burn before it fully melted.

 

Some combo of more stirring and lower heat should help.

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JoNorvelleWalker

JoNorvelleWalker

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7 hours ago, pastrygirl said:

 

Some combo of more stirring and lower heat should help.

 

That could be the problem, I wasn't doing any stirring.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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