1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
1. Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.
------------Quick Caramel Sauce
Preparation time 50 Minutes
Serves 1¼ cups
This simple sauce is wonderful on ice cream, cakes, and pies.
1/2 c (1 stick) unsalted butter
1 c packed light-brown sugar
1/4 c heavy cream
Pinch kosher salt
1 t pure vanilla extract
Instructions:
Melt butter and sugar in a small saucepan over medium heat, whisking until sugar melts. Bring to a simmer and cook 1 minute, stirring. Whisk in cream and salt, until sauce is smooth and cook 30 seconds. Remove from heat and stir in vanilla. The sauce may be served warm or at room temperature. You can make it up to 2 days ahead and refrigerate in an airtight container. Rewarm in the microwave before serving.
One thing is caramel, the other thing is the-best-caramel and also called "dulce de leche", typical in some countries of South America. Start by putting milk in the stove and just stir and stir for like 3 hours and adding suggar, is as simple as that. But check on the internet to have estimates of the time. I have seen people doing that for like 3 hours non-stop, but the caramel you are going to get, is not going to be ANY close to the artificial flavor you can buy in other places where they add other chemicals and who knows what. You just gave me an idea of what I can do for the weekend, and make it by tons to have for a while. Try that, and is going to be the most delicious thing you will ever try.
Answers & Comments
Verified answer
Caramel Sauce:
Ingredients
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Method
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
here is a link for picture guide:
http://www.elise.com/recipes/archives/00...
------------ Caramel Sauce
INGREDIENTS
* 1 (14 ounce) can sweetened condensed milk
DIRECTIONS
1. Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.
------------Quick Caramel Sauce
Preparation time 50 Minutes
Serves 1¼ cups
This simple sauce is wonderful on ice cream, cakes, and pies.
1/2 c (1 stick) unsalted butter
1 c packed light-brown sugar
1/4 c heavy cream
Pinch kosher salt
1 t pure vanilla extract
Instructions:
Melt butter and sugar in a small saucepan over medium heat, whisking until sugar melts. Bring to a simmer and cook 1 minute, stirring. Whisk in cream and salt, until sauce is smooth and cook 30 seconds. Remove from heat and stir in vanilla. The sauce may be served warm or at room temperature. You can make it up to 2 days ahead and refrigerate in an airtight container. Rewarm in the microwave before serving.
One thing is caramel, the other thing is the-best-caramel and also called "dulce de leche", typical in some countries of South America. Start by putting milk in the stove and just stir and stir for like 3 hours and adding suggar, is as simple as that. But check on the internet to have estimates of the time. I have seen people doing that for like 3 hours non-stop, but the caramel you are going to get, is not going to be ANY close to the artificial flavor you can buy in other places where they add other chemicals and who knows what. You just gave me an idea of what I can do for the weekend, and make it by tons to have for a while. Try that, and is going to be the most delicious thing you will ever try.
In a heavyweight pan on the stovetop.
Here is a recipe
http://oldrecipebook.com/caramels.shtml