How to make a basic caramel sauce

The  Staff Canteen

In this video, we are going to make a basic caramel sauce. So for that we need caster sugar, glucose syrup saturated with water which we have in the pan, so we’re going to place that on heat to dissolve altogether and on the side when the caramels cooked we have whipping cream, so there’s sugar, glucose, water which we dissolve all together in the pan to make a smooth mix and then bring it up to the boil, once it’s boiling we cook it until we reach the desired colour, it should take from this stage around approximately 10 minutes.

Once your sugar is on the stove and it’s starting to melt together, just as it comes up to the boil, we’re just going to lightly brush down the sides of the pan with some water which will help take any sugar crystals away which would potentially crystallise your caramel.

Okay so now the sugar solution is just coming up to a boil, I’m just going to make sure the sides of the pan are clean, so now it should be starting to take colour and I’m just going to slightly move it so it all mixes together and so the colour is spread evenly, the colour needs to be like that or that sort of golden brown colour, turn the heat right down and then we start to add the heat slowly and a little bit of cream and work it into your sauce add some more, the reason we do this step by step is because if we were to through it all in at once we would have a big eruption.

Now all we need to do is make sure it’s nice and smooth, everything has dissolved together and there are no lumps, once that’s achieved take it off the heat and then we pour it into a bowl to cool down and I’m going to cling film that directly onto the product and place it into a blast Chiller to cool down until we need it, and that’s our caramel sauce.

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The  Staff Canteen

The Staff Canteen

Editor 20th April 2017

How to make a basic caramel sauce