Caramel Sauce
Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More
James Beard Award–winning author Jeffrey Larsen serves this sauce with his Banana Tarte Tatin, but says it's a "good all-purpose caramel sauce" for chocolate tarts, brownies, and more.
Ingredients
- 1 cup heavy cream
- 1 Tablespoon light corn syrup
- 95 grams (1/2 cup) firmly packed brown sugar
- Pinch of fine salt
- 1 teaspoon vanilla extract
Method
Put the cream in a small heavy saucepan. Whisk in the corn syrup, brown sugar, and salt and bring to a boil. Turn the heat down to medium and continue to boil for 15 minutes, whisking every few minutes.
When the glaze has come together into a smooth, thick caramel, remove from the heat and stir in the vanilla. You are looking for what is called the soft-ball stage, which will read 234° to 240°F on your instant-read thermometer.
Note: store the sauce in the refrigerator for up to 1 month. When ready to use, gently reheat in a small pot over low heat, and then mix gently with a whisk to re-emulsify.
Yield
1 1/4 cups
