Baking Magic Tips 15 - Caramel Sauce
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view/post comments at Rose Levy Beranbaum. Caramel is one of my top favorite flavors and I absolutely adore it as a sauce. Be sure to use a silicone spatula because rubber cannot withstand the heat of the caramel. This clip also shows how to tell the proper temperature without a thermometer.
Note the sugar crystals that formed around the pan. They could cause the entire syrup to crystalize and harden. If this should happen, use a pastry brush moistened with water to brush them down as they form. If the syrup still crystallizes, squeeze in some lemon juice and it will melt back into a smooth mixture.
It's worth making your own caramel sauce--you can't buy better (or even as good)!
Caramel Sauce
Note the sugar crystals that formed around the pan. They could cause the entire syrup to crystalize and harden. If this should happen, use a pastry brush moistened with water to brush them down as they form. If the syrup still crystallizes, squeeze in some lemon juice and it will melt back into a smooth mixture.
It's worth making your own caramel sauce--you can't buy better (or even as good)!
Caramel Sauce