CLASSIC
CARAMEL
Turn ‘sundae sauce’
into tasty sweets,
a delectable dessert –
even a wing-night special!Golden Caramel
Sauce- In a 4ℓ pot with a sugar
thermometer attached, stir
together 2 cups sugar, ½ cup
water and 2 tbsp honey. With
a pastry brush dipped in water,
brush any sugar crystals off
side of pot. Heat to boiling on
medium-high without stirring
(about 3 minutes). Boil until dark
amber (160°C to 170°C on
sugar thermometer) (about
9 minutes). - Working quickly, remove pot
from heat and add 1 cup double
cream, warmed (caramel will
steam and bubble up), and
4 tbsp salted butter, softened,
stirring until smooth. - Let caramel cool slightly. Stir
in 1 tsp vanilla extract and ½ tsp
salt. Let cool completely. Makes
about 2 cups. Store at room
temperature for up to 1 month
or in refrigerator for up to
2 months. Reheat in microwave
for 1 minute before serving.
76 GH SPECIAL RECIPE EDITION 2020
0420_GHE_068_079 one recipe many ways.indd 9 2020/03/10 8:05 AMCLASSIC
CARAMEL
Turn ‘sundae sauce’
into tasty sweets,
a delectable dessert –
even a wing-night special!Golden Caramel
Sauce- In a 4ℓ pot with a sugar
thermometer attached, stir
together 2 cups sugar, ½ cup
water and 2 tbsp honey. With
a pastry brush dipped in water,
brush any sugar crystals off
side of pot. Heat to boiling on
medium-high without stirring
(about 3 minutes). Boil until dark
amber (160°C to 170°C on
sugar thermometer) (about
9 minutes). - Working quickly, remove pot
from heat and add 1 cup double
cream, warmed (caramel will
steam and bubble up), and
4 tbsp salted butter, softened,
stirring until smooth. - Let caramel cool slightly. Stir
in 1 tsp vanilla extract and ½ tsp
salt. Let cool completely. Makes
about 2 cups. Store at room
temperature for up to 1 month
or in refrigerator for up to
2 months. Reheat in microwave
for 1 minute before serving.
76 GH SPECIAL RECIPE EDITION 2020