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Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer. Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.

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Add the sugar to a heavy-bottom medium saucepan with at least 3-quart capacity. Place over medium-high heat. Cook, stirring constantly, until the sugar melts and just starts to boil or for 3 to 5 minutes. (The sugar may start to turn light brown during this stage.) 2.

Back To Organic Vanilla Bean and Fleur de Sel Caramel

Amber mousse. Pre-soak the gelatin and water for at least 15 min. before use. Mix the cold coffee and Cremyvit in a mixing bowl with a whisk for 5 min. at high speed. Melt the Belcolade Amber CT chocolate to 40 °C. Mix the melted gelatin, Cremyvit, and amber chocolate together. Check and adjust the temperature if needed at 32 - 35 °C.

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Stir 1 cup sugar, ⅛ tsp. cream of tartar, and 3 Tbsp. water in a medium heavy saucepan (this is a must) to combine. A flimsy pan will have hot spots, causing the caramel to burn in places. Bring.

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Keep your butter cold. Adding cold butter to the mix will result in an extra-glossy caramel sauce. Cube the butter into 1-inch pieces, and store in the fridge until ready to add into the caramel. Add piece by piece, whisking thoroughly to ensure that the fat fully emulsifies. Beware the steam.

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Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more as needed. Return to heat and simmer gently for 1-2 minutes while whisking constantly. Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and allow to thicken.

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If you are using a candy thermometer, this will happen around 350 degrees. As soon as this happens, remove the sauce from the heat and add the cream. Make sure you add it slowly and carefully; the sauce will bubble up quite a bit. Stir the caramel sauce with a wooden spoon or heat-resistant spatula until it is smooth.


This homemade caramel sauce is made using a dry caramel method. This means sugar is melted slowly over medium-low heat, without the addition of water until it becomes a deep amber color. (Wet caramel is when sugar is melted alongside a little bit of water.) A dry caramel method is faster than wet caramel.

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Add sugar and water to a small saucepan. Use a spoon or spatula to gently mix the water and sugar together until all the sugar is wet. It will look like wet sand. Cover the pan with a lid. Heat it over medium-high heat and bring it to a boil. Boil for 2 minutes covered and remove the lid.

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Add the butter: Add the salt and butter to the pan, and whisk until the butter has melted and the mixture is smooth. Cook the caramel sauce: Return the pan to medium-high heat and continue simmering the sauce for another 5 to 10 minutes. Cook for less time for a thinner caramel sauce, or for longer for a thicker sauce.

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Medium Caramel: 355° to 360°F. At the medium stage, the sugar mixture has a nutty smell and develops an even, light brown color throughout. This is when it has that sweet, classic caramel flavor. Time to reach this stage: about 21 minutes over medium heat. Uses: This is a perfect stage to add cream, butter and salt to create caramel sauce.

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This sweet salted Caramel Sauce is scrumptious, smooth, and easy to make at home! Make it in minutes with a few ingredients for a rich caramel sauce recipe that's amazing on desserts, coffee drinks, and ciders!. Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer.

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The bittersweet complexity of dark amber caramel (around 355°) is ideal when tasted alone and allowed to shine, as in the case of chewy caramel. Make this: Apple Caramels. Alex Lau.

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After 3-4 minutes the mixture will turn from a light amber to medium amber. This is the color you want the caramel for any recipes calling for caramel sauce that requires a fluid texture. The next stage is a dark reddish brown color, this is the stage you want for desserts that require a deep caramel flavor.

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Making Caramel - Method 1 (Wet Method): Combine sugar and water in a medium saucepan over medium heat. Allow sugar to melt and bring to a boil. Let the mixture caramelize and wait for it to turn dark amber in color. Do not stir, swirl pan as needed to promote even caramelization.