Video Recipe: Homemade Caramel Sauce

Visit http://www.harvesteating.com to get the written recipe for this video. A simple and delicious dessert sauce that is easy to make and keeps well in the refrigerator. Chef Keith Snow demonstrates caramel sauce in this short video.

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[vraklis]

I just made some caramel sauce but it tasted more like burnt sugar than caramel. Does this have that or is it a more true caramel flavor? The method I used was melting the sugar by itself, then stirring in 6 T butter, 1/2 c cream, 1/2 t vanilla & 1/4 t salt. It was good, but like I said, I wanted more of a true caramel flavor and got more of an old-fashioned burnt sugar taste. It was a darker amber than yours too.

[keithsnow]

without seeing or tasting yours kinds hard to say...however this recipe will produce caramel that does have a burnt sugar flavor, not bitter, but intense and real...the way it should be....the trick is to make it again and again until your happy with the flavor..then save that recipe!

Best

Keith

[keithsnow]

ya..crystallization is a major PITA (pain in the a #%$)

corn syrup or even honey will help reduce that problem..

keith

[GuidaOnline]

i can see it on top of a simple cheesecake...

[keithsnow]

heck yeah...would be great on a cheesecake....or add some sea salt (aka salted caramel) to it and mix it into ice cream with chocolate chunks ans pretzels..

whoooyah

Keith

[ivanescasan]

hi, this caramel would be adequate to make caramel apples? thank youu!!

[keithsnow]

indeed

[VZBS]

can you not use corn syrup?

[Gr8stuffis]

Have you tried using whipped organic honey, rather than corn syrup? the GMO corn syrup is a deal breaker for me. Even organic corn is now usually contaminated with GMO corn,

[alesbica]

@missbieberfever33 You didn't let it cook long enough it seems.

[alesbica]

@VZBS Yes, you can avoid using corn syrup. Try a recipe that uses only sugar (maybe a little water), heavy cream, and butter (I add vanilla extract at the end). There are plenty of recipes out there. I never make my caramel with corn syrup, and it comes out fine. You just have to remember NOT to stir during the boiling process. I think that is why his caramel turned into rock candy. I just move the pot around over the hard sugar bits until they melt. Check out how Ina Garten makes hers.

[sacredsk8er96]

thanks ur vid made it terrible nvr watch this idiots vids

[Cordi666]

Hi Keith! This video was INCREDIBLY informational! So simple and yet so full of handy pieces of information, and you made it look SO easy! I have to ask, because I live in Ireland, and cannot stand the taste of honey as someone else suggested, Corn syrup isnt widely available, would I be able to use glucose as a substitute for the Corn syrup?

[SashineB]

Hi Keith, thanks for the video. Why do many recipes for this say to not whisk once caramelization starts? Many instructions say to swirl the pan, instead. I wondered if the corn syrup addition gets around this. Thanks.

[missbieberfever33]

well I did the same thing as you but it didnt turn brown it was more like yellow and then i put the cream in and it turned runny like water then later I did 1c dark brown sugar and 1 TB butter then added the 1c of cream and put it in the cooler and it turned out great. What did I do wrong?

[TheSweetalchemist]

Can I still save rock caramel? Once it hardened already is still there a way to dilute it into a sauce?

[TheSweetalchemist]

I used liquid glucose instead of corn syrup and it turned into rock!

[Squammish]

I tried this and it produced some phenomenal results. I used about 1.5 cups of sugar, a splash of water, and added honey instead of corn syrup to prevent crystallization.

If you're like me and don't always have access to heavy cream, you can make a substitute with 1/3 cup melted butter and 3/4 cup of butter. Stir very well.