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CIA FOODIES


Caramel Sauce

Makes about 2 cups

Ingredients

  • 1 1/2 cups heavy cream
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter

Directions

  1. Prepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat.
  2. Combine the sugar and corn syrup in a heavy saucepan over low heat and stir until the sugar dissolves. Slowly cook to a golden brown without stirring, 8 to 9 minutes. Remove from the heat and put the saucepan in the ice bath for 20 seconds to stop the cooking. Remove from the ice bath and stir in the butter.
  3. Carefully stir in the hot cream, mixing until fully blended. To store the caramel sauce, transfer it to a clean bowl or jar, cover tightly, and refrigerate for up to 2 weeks.

Copyright © 2019 The Culinary Institute of America

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