CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
LEMON CARAMEL SAUCE
Do you have OSD? When you see something in a saucepan, do you find that you can't stop yourself from giving it a stir? If so, you've probably got obsessive stirring disorder, and you need to curb that kind of behavior to caramelize sugar properly. Mix the sugar as little as possible, just enough to keep it from burning. Stirring encourages the jagged little crystals to join together and crystallize, which you want to avoid. If crystallization does start to happen, remove the pan from the heat and tenderly stir it to dissolve the crystals before adding the water and lemon juice. This lemony sauce is superb when drizzled over any lemon-flavored ice cream served in Profiteroles (page 232), or along with ice cream-filled Crêpes (page 233).
Yield makes 1 cup (250 ml)
Number Of Ingredients 3
Steps:
- In a large, heavy-bottomed saucepan or skillet, spread the sugar in an even layer. Pour 1/2 cup (125 ml) of the water over it, along with a few drops of the lemon juice. Heat the sugar, without stirring, over medium heat until the mixture begins to bubble and the sugar starts to dissolve. Tilt the pan gently if the sugar is cooking unevenly, or use a heatproof utensil to ever so gently stir the syrup.
- Once the sugar begins to smoke and becomes a deep amber color, remove it from the heat and add the remaining 1/2 cup (125 ml) water. Let the steam subside, then whisk the caramel until smooth (wear an oven mitt, as the hot caramel can splatter).
- Stir in 2 tablespoons lemon juice and let the mixture cool to room temperature. Strain it if there are any bits of undissolved sugar. Once the caramel reaches room temperature, taste it and add the additional lemon juice if you wish. Serve at room temperature or warm.
- To make Whiskey (or Rum) Caramel Sauce, replace the lemon juice with 1 tablespoon of whiskey (or rum). Once the mixture reaches room temperature, taste and add more liquor if desired.
- This sauce can be stored in the refrigerator for up to 1 month. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
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