Dessert Sauces
Caramel Sauce
Ingredient
1 cup (198gms) sugar
¼ tsp salt
1/8 tsp cream of tartar, optional (see “tips,” below)
2 tbsp (28mls) water, cold
85gms unsalted butter, at room temperature
½ cup (113mls) heavy cream or whipping cream
2 tsp vanilla extract, or ¼ tsp butter-rum flavour
Smooth & creamy, this homemade sauce is just the thing for caramel lovers, & can be customized in a number of creative ways; see some ideas in the tips below.
Method
Place the sugar, salt, cream of tartar, & water in a deep, heavy-bottomed saucepan with a capacity to hold 2 litres (the syrup will bubble up during cooking). Stir briefly to combine, then place over medium-high heat. From this point on, swirl the pan instead of stirring; this will help prevent crystals from forming.
When the mixture comes to a boil, reduce the heat to medium & watch carefully (no walking away!). The syrup will begin to turn golden at the edges; swirl the pan gently without lifting it off the heat to even out the colour.
The syrup will continue to darken to light amber; as soon as you see any darker streaks, remove the pan from the heat. Don’t let the sugar syrup become too dark — it’ll continue to cook a bit even after it’s off the heat. (The darker the syrup the richer its flavor; but bitter/smoky notes start to creep in if you let it darken beyond medium amber.)
As soon as you remove the caramel from the heat, stir in the butter, a tablespoon at a time. Gradually add the heavy cream, stirring until it’s incorporated. Add the vanilla, stirring until the sauce is smooth.
Let the sauce cool for a few minutes before pouring into a heatproof container & storing; the sauce will thicken as it cools.
Store in the refrigerator; reheat briefly before serving.
Tips from our Bakers
Why add cream of tartar to the sugar syrup? It’s extra insurance against the syrup crystallizing. Many readers successfully make this sauce without it; but if you ever find yourself dealing with crystallized (instead of smooth) syrup, be sure to add the cream of tartar next time around.
Caramel is extremely versatile, making a good partner for a wide range of flavours. For salted caramel sauce, double the amount of salt in the recipe. Try flavouring the finished sauce with rum instead of vanilla, or simmer the cream in the recipe with herbs (rosemary, thyme, or lavender) or spices (chilies, star anise, juniper berries) before straining & adding to the recipe.
For a twist, try Salted Rosemary Caramel Sauce. Place ¾ cup sugar, 2 tablespoons boiled cider, ½ cup heavy cream, 2 tablespoons unsalted butter, ¼ teaspoon salt, & one 4″ sprig fresh rosemary in a medium saucepan. Bring to a boil, stirring once or twice at the beginning until the sugar dissolves. Once dissolved, cook over medium heat without stirring until the mixture reaches 230°F. Remove from the heat and strain into a heatproof container.
Butterscotch Sauce
Ingredient
1 ⅔ cups (354gms) light brown sugar, packed
1 ⅔ cups (354gms) dark brown sugar, packed
227gms unsalted butter, at room temperature
1 vanilla bean, split lengthwise, optional
4 cups (907mls) heavy cream
1 to 1 ½ tsp kosher salt
1 ½ tsp flaky sea salt
1 tsp vanilla extract
Method
In a heavy based saucepan over medium heat, combine the sugars & butter & cook just until the sugar is melted. Raise the heat to medium-high, & add the vanilla bean.
Add the cream in four additions, bringing the sauce to a simmer & allowing it to partially reduce before adding more (about 4 to 6 minutes). Stir the mixture as necessary to keep it from boiling over.
Once all the cream is added & the sauce thickens slightly (it should just begin to fall in a sheet from the spoon), remove from the heat & add the salts & vanilla. Cool completely before using.
Butterscotch sauce will keep in the refrigerator for up to 6 months.
Hot Fudge Sauce
Ingredient
4 tbsp (57g) unsalted butter, room temperature
1 ½ ounces (43g) unsweetened baking chocolate
½ cup (113g) half-&-half
¾ cup (149g) granulated sugar
½ cup (43g) Dutch-process cocoa
1 tsp espresso powder
pinch of salt
2 tsp Vanilla Extract
Method
In a small saucepan set over medium-low heat, melt the butter & unsweetened baking chocolate. Stir until smooth.
Whisk in the half-&-half.
In a small bowl, whisk together the sugar, cocoa, espresso powder, & salt. Whisk into the butter mixture.
Bring to a boil, then remove from heat & stir in the vanilla. Serve warm.
Store, covered, in the refrigerator for up to 3 weeks.