Good Eats Caramel Sauce
Source of Recipe
Alton Brown, Good Eats
List of Ingredients
2 cups sugar
1 cup water
1 tablespoon light corn syrup
2 1/2 cups heavy creamRecipe
Combine the sugar, water and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
When the mixture reaches 230ºF, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300ºF the color will start to turn to amber. At this point, itís safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340ºF, it will reach a deep amber color.
Raise heat to medium high and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
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