Hi I am Chef Keith Snow. Welcome to my kitchen. I want to show you how to make your very own home made caramel sauce. I hope you are not buying that stuff that comes in a jar because it is riddled with a lot of things that I wouldn’t need. So, this is a very simple technique to do. I am going to show you how to do it right now.
First step is to turn on the burner and we have just the regular stainless steel pot. Now, what we are going to do is take one cup of regular household sugar, throw it in there and then this is two tablespoons of plain water.
Now, if you have paid attention on science class, when you cook sugar, you can make rock candy and what happens is, the sugar is crystallized and because the all the molecules are the same, they’ll crystallize and make rock candy. So, a lot of times, you will see in the recipes where they suggest to take a pastry brush with water and you sit there and paint the insides of this pot while you are making caramel to keep it from crystallizing. That is the bad thing because number one, it is very dangerous, number two, for me, it rarely works, and it is a real pain in the butt.
So, what I like to do is take this, which is corn syrup and this is not something that I like. I try not to buy any products that have this in it but we are only going to use one little teaspoon of corn syrup. And I will tell you why corn syrup is a sugar but it is a different sugar than regular granulated sugar. So, when you whisk that in there, those two sugars will block each other from forming rock candy and that is important. Now, we do not have to paint down the sides or mess with it.
So, once you mixed those two ingredients in, and one thing to know about pan, this is a straight sided pan. If you have what is called the saucy A, that is going to be round sided pan, it is much easier to make caramel. Just be careful in this case with this pan, you are using almost the straight side to dig in the corners. So, now you can see, my camera too will get in there close, you just have dissolved sugar and water.
Now, what you are going to do here is let this cook. And, what will happen is this will become very hot and because it is thick, it is going to go way over the boiling point. This stuff is going to get extremely hot, 260 or so degrees. I forgot the actual temperature that caramel can get to. But the point being is, it gets super hot, so if you make this at home., you do not want to be distracted by phone calls, emails, you certainly do not want to have your handle over there, God forbid this, it would get on you or any of your kids because it would make a very serious burn because like I said, that stuff is well over 200 degrees, it’s thick, hard to wash up, so do not get it on yourself.
So, now we are just going to keep stirring this, and then when it comes and start too, what happens is it will start to bubble up and the bubbles will get real big, then the bubbles will go away and after that the caramel will start happening and you are cooking the sugars, so as the sugar’s caramelize, you will see a little bit of an amber color in there. You want to keep whisking, and at that point you will really need to watch this because you can go from perfect to burnt, just like that. So, we will let this cook and I will show you how to complete it when it starts to get amber in color.
When a caramel is starting to take on a little bit of an amber color, I am going to tip it so our camera guy can look in there. This is where you really want to pay attention when you start whisking it, and what we will do is we will add one whole cup of heavy cream. This is organic heavy cream and another thing to notice for safety, when I am have this cream or it has a lot of water content when I add it into that sugar, it is going to boil instantly. Instantly because this is well over 200 degrees like I said. So, you do not want to make this in a shallow pot because it could come right over the edge and make a bad mess. So, be careful and make sure you use up a good size pot. And, as you can see, this is starting to get more and m
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