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    Schrafft's Authentic Caramel Sauce


    Source of Recipe


    Beat That! Cookbook

    List of Ingredients




    1 1/2 cups ice water (if no candy thermometer)
    2/3 cup sugar
    2/3 cup packed dark brown sugar
    1/8 teaspoon salt
    1/2 cup light corn syrup
    1/3 cup hot water
    1/2 cup + 1/3 c. heavy cream
    1/2 teaspoon vanilla

    Recipe



    If you don't have a candy thermometer, put the ice water somewhere you'll be able to grab it easily; you'll use it to test the consistency of the sugar syrup. Butter the bottom and sides of a heavy medium saucepan. Put the sugars and salt in the saucepan. Scrape the corn syrup into the pan; rinse out the measuring cup with the hot water and add it to the pan. Over medium-low heat, stirring constantly, bring the mixture to a boil.

    As soon as it boils, turn up the heat to medium-high, and cover the saucepan tightly. Boil the mixture for 3 minutes and allow steam to condense on the sides of the pan and wash down any sugar crystals it finds there. Uncover the pan. Stirring often, cook the syrup until it reaches a temperature of 290ºF on a candy thermometer, up to 30 minutes. If you don't have one, drop a little dollop of the syrup into the ice water; at 290ºF it should separate into hard, brittle threads. Take off the heat and cool for 3-4 minutes.

    Gradually, in a thin, steady stream, add the 1/2 cup of heavy cream to the syrup. If the syrup mixture stiffens, don't worry. As you heat it with the cream, it will dissolve. Return the saucepan to the heat. Cook the syrup to a temperature of 250ºF; a little syrup dropped into the ice water will form a ball that is firm but moldable with the fingers, and will stick to the teeth if you bite it. (Be sure the ball has cooled before you try this.)

    Once again, take the pan off the heat and cool it for several minutes. Stir in the remaining 1/3 cup of cream. Stirring constantly, bring the sauce to a rolling boil without covering the pan. Take the pan off the heat the instant it reaches a full boil. Cool for 1 minute, then stir in the vanilla. As the sauce cools, stir it from time to time so it won't get lumpy. the sauce is best served lukewarm. Store it in the refrigerator in a covered jar, and reheat it by heating the opened jar in enough boiling water to come halfway up its sides. Makes about 1 1/2 cups.

 

 

 

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