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Meryl, have you 'canned' your caramel sauce? I'm wondering how long it would keep.
- Thread starter cheezz
- Start date
Yo cheezz, I don't do any canning. I just keep stuff in jars in the refrigerator. The caramel sauce
started to get grainy after I left it awhile in the refrigerator, but I don't remember how long it was, plus it wasn't canned. The chocolate sauce, on the other hand, always lasts several months, as good as new, until I finally end up devouring the rest of it.
started to get grainy after I left it awhile in the refrigerator, but I don't remember how long it was, plus it wasn't canned. The chocolate sauce, on the other hand, always lasts several months, as good as new, until I finally end up devouring the rest of it.
Wait - yours did NOT get grainy, but the one with 3 ingredients DID! Anyone know WHY?!
This one got grainy:
Caramel sauce
1 1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons (3/4 stick) unsalted butter
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. (DO AHEAD: Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using).
And here is Meryl's recipe which did NOT get grainy:
CARAMEL SAUCE
From the poster: "You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later."
INGREDIENTS:
* 3/4 cup butter (I used unsalted)
* 1 1/2 cups firmly packed brown sugar (I used light brown)
* 2 tablespoons water
* 1/4 teaspoon salt (I used a little more since I used unsalted butter)
* 3/4 cup evaporated milk
* 1 tablespoon vanilla extract
DIRECTIONS:
1. Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2. Bring to boil for 3 to 5 minutes depending upon thickness desired. (I boiled 5 minutes).
3. Remove from heat and stir in evaporated milk and vanilla. (My note: chill if you want a thicker consistency).
2 1/2 cups (My note: made about 1 1/2 cups).
This one got grainy:
Caramel sauce
1 1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons (3/4 stick) unsalted butter
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. (DO AHEAD: Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using).
And here is Meryl's recipe which did NOT get grainy:
CARAMEL SAUCE
From the poster: "You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later."
INGREDIENTS:
* 3/4 cup butter (I used unsalted)
* 1 1/2 cups firmly packed brown sugar (I used light brown)
* 2 tablespoons water
* 1/4 teaspoon salt (I used a little more since I used unsalted butter)
* 3/4 cup evaporated milk
* 1 tablespoon vanilla extract
DIRECTIONS:
1. Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2. Bring to boil for 3 to 5 minutes depending upon thickness desired. (I boiled 5 minutes).
3. Remove from heat and stir in evaporated milk and vanilla. (My note: chill if you want a thicker consistency).
2 1/2 cups (My note: made about 1 1/2 cups).
Or this guy:
Shermluck Heimlich
http://toons.artie.com/ransfrans/arg-shermluck-lookaround-sm-url.gif
Shermluck Heimlich
http://toons.artie.com/ransfrans/arg-shermluck-lookaround-sm-url.gif
Cute smileys/smile.gif after reading some chat boards, it seems caramel is more temperamental than I thought!
The tricks are to keep the heat low and make the sauce slowly; use a wet brush to wipe down the insides of the pan during heating (even one unmelted sugar crystal will make a grainy sauce); and add a tsp of corn syrup. I'll try all this next time and see what happens!
The tricks are to keep the heat low and make the sauce slowly; use a wet brush to wipe down the insides of the pan during heating (even one unmelted sugar crystal will make a grainy sauce); and add a tsp of corn syrup. I'll try all this next time and see what happens!