VelvetCaramel Sauce with Cream
Inspired by techniques from Bon Appétit.
A smooth caramel sauce made by cooking sugar to deep amber, then stirring in whipping cream. A little corn syrup helps keep the sugar from crystallising, while the cream softens the caramel's bitter edge.
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Method
- 1
Dissolve the sugar. Put the sugar, water and corn syrup in the saucepan. Heat over medium heat, stirring with the spoon or spatula until the sugar has dissolved and no grains remain.
- 2
Cook to deep amber. Increase the heat and let the syrup boil without stirring until it turns deep amber, about 10 min. Swirl the pan occasionally to even out the colour, and use the pastry brush dipped in water to wash any sugar crystals down the sides.
- 3
Add the cream. Take the pan off the heat. Carefully pour in the cream, keeping your face and hands back as the caramel bubbles up vigorously.
- 4
Stir until smooth. Return the pan to low heat and stir until any hardened caramel has dissolved and the sauce is completely smooth.
- 5
Cool the sauce. Transfer to the heatproof shallow container and let the sauce cool to room temperature before serving. Makes about 320 ml, enough for 10 small servings. To make it a day ahead, cover and refrigerate within 2 hours; rewarm in the saucepan over medium-low heat just until pourable.
Storage
Refrigerate covered for up to 1 day. Rewarm over medium-low heat just until pourable. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low salt: 0.1 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 31 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 21.3 g per serving
42.6 % of the 50 g daily maximum · 85.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- heavy medium saucepan with high sides
- wooden spoon or heatproof spatula
- pastry brush
- small bowl of water for the brush
- heatproof shallow container with a lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 134 kcal |
| Protein | 0.4 g |
| Carbohydrate | 21.8 g |
| of which sugars | 21.8 g |
| of which free sugars | 21.3 g |
| Fat | 5.6 g |
| of which saturates | 3.5 g |
| Fibre | 0 g |
| Salt | 0.03 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
