Thick Caramel Sauce Or Filling Recipes

THICK CARAMEL SAUCE

Steps:

• Measure and set aside the butter cubes and the pouring cream.
• In a medium saucepan over low to medium heat, add the sugar. Stir it gently with a rubber spatula while it melts. It will first clump together, then gradually melt into an amber brown liquid. Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
• Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel.
• Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce.
• Afterwards it off the heat and stir in the salt. If making regular caramel sauce, add ¼ tsp salt. For salted caramel sauce, add 1 teaspoon.
• Leave the sauce to cool for 5 minutes, then pour it into a clean jar. It will thicken up as it cools down.

HOMEMDE THICK CARAMEL SAUCE

Steps:

• In a nonreactive 3 quart pan combine the sugar (1cup and 3/4cup), water (1/2cup).
• Stir with a wooden spoon. Cover the pot and heat sugar and water on low heat until sugar is completely dissolved. 3-5 minutes.
• Remove the lid, swirl the pan to see if all of the sugar is dissolved. Once sugar is dissolved increase the heat to medium and bring sugar syrup to a simmer. DO NOT STIR after mixers simmers. Mixture will appear cloudy at first. It will clear up as it starts to boil.
• To remove any sugar spots on the sides of the pan either brush the sides with pastry brush dipped in water or cover pot again for 2-3 minutes. Steam/condensation will wash down the sides of the pan clean. However if there are any stubborn areas use a pastry brush. It is important to keep the sides of the pan clean. This helps to prevent sugar crystallization and grainy caramel sauce.
• Be sure to keep an eye on the caramel. Once you see syrup is changing color it is important to monitor it closely as it can burn easily if not watched over. Continue to cook until the caramel turns amber color then remove from the heat and pour in about 1/2 of the heavy cream (1/2cup). Mixture will foam up significantly, stir it and then pour in remaining heavy cream (1/2cup). Stir in room temperature butter (3tbsp). Mixture will be thin. Pour it into a heat proof dish and let cool slightly, about 20 minutes, Then stir in Vanilla Bean Paste (1tsp). Flavor with other flavoring as desired. Use seas salt, coffee, maple, pecans etc.
• DON'T BE TEMPTED TO TASTE CARAMEL SAUCE BEFORE IT COOLS. MIXTURE IS VERY HOT.
• Cover bowl with cooled caramel sauce with a plastic wrap and a lid. Refrigerate until ready to use.

CARAMEL FILLING

Steps:

• Add 1/2 cup of unsalted butter, 1 cup of light brown sugar, 1/2 cup of corn syrup, and 7 oz. of sweetened condensed milk into a large saucepan.
• Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.
• Slowly stir in 1 Tbsp of heavy cream. Place a digital thermometer in the pan at this point. Continue to stir until the caramel reaches 238 F / 114 C (soft ball stage).
• Remove from heat and add 1 tsp of vanilla and 1 tsp of salt. Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature. This can be stored at room temperature for up to 2 days, or a month in the fridge.

CARAMEL FILLING

Steps:

• Cook butter, sugar and cream together until it threads.
• Add caramelized sugar and vanilla.
• Cool and fill cake.
• How to caramelize sugar:.
• Melt sugar in a fry pan, stirring constantly, until a golden brown.
• Add to mixture at once or it will harden.