…its not really an art, but you need a little patience and a pair of quick hands.
This is my really simple recipe for this wondrous decadent sauce. I use it to flavour layered cakes, base my sweet tarts before the filling goes in or drizzle on cupcakes and whole cakes for a glossy indulgent finish. The versatility of this sauce is endless so go crazy!
- 1/2 cup whipping or thickened cream
- 1 TBS vanilla extract
- 1 cup white sugar
- 1/4 cup water
- 1 tsp light corn syrup
- 1 tsp salt
*optional – 50gm cold cubed unsalted butter
- POT 1 – mix and bring to just under a boil on medium heat; reduce heat and keep it warm
- POT 2 – mix on medium heat; whisk only until all sugar has dissolved then leave the syrup alone; watch over pot for 5-8mins until you see the colour slowly changing and once it reaches a nice amber colour take off the heat and keep the hot cream nearby; syrup will continue to cook so be careful not to over cook the sugar otherwise it will taste burnt; slowly and carefully pour the cream into the sugar syrup and watch it vigorously bubble away; whisk until it simmers down
- *Optional – you can add the cubed cold butter one at a time while the caramel is still warm and whisk it into to the sauce until all is dissolved. you will get a richer caramel texture and flavour.
- Use once the sauce has cooled down and the consistency is just right to pour over your cake otherwise, you can store in an airtight container in fridge for up to a month. Reheat in microwave if you want to use it in 10 second blocks until consistency is right.