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Homemade Caramel Sauce


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Author Topic: Homemade Caramel Sauce  (Read 569 times)
Heba E. Husseyn
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« on: November 20, 2011, 05:47:16 am »

 BismEm


Hey sis Rose!  responding to your email you asked how to make caramel.  

I'm being honest.  I've never made it at home yet cause I'm shit scared.  It gets very hot at the end and while mixing cream really steams furiously.  Moreover while the caramel is cookin, you either keep stirring it with a wooden spoon or keep shaking the thick-based pan.  In either case be damned careful to make sure not even a single drop of caramel sugar jumps up and gets on to your skin.  It can cause a bad burn ....  just too hot.  

Check the practical demonstration in the video.  It's very simple, only needs very careful handling.

 
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Ruhi_Rose
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« Reply #1 on: November 22, 2011, 10:45:34 pm »

Many thanks sis.  This is what I was looking for.  But you're right, it's a bit intimidating to prepare this.  I guess to make it easier, it will be a good idea to use a thick based pot that's large and deep, larger than normally required for that amount of sugar.   This caramel sauce prepared with cream and butter is sinfully delicious!  It's also one of those stuff that can be poured over almost all desserts, cakes and ice-cream.   I suppose one can use unsalted margarine instead of butter.
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« Reply #2 on: November 22, 2011, 10:56:00 pm »

Btw , how much sugar and water?
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« Reply #3 on: November 22, 2011, 11:02:59 pm »

According to standard measurements, add one-third cup water to every 1 cup of sugar.  I'm sure unsalted margarine in place of butter would be fine.  For 1 cup of sugar, they say 6 tb. sp. butter or margarine but you can make it a bit less if you like.  And half cup heavy whipping cream. 
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« Reply #4 on: November 22, 2011, 11:04:14 pm »

That's helpful, thanks again .......
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« Reply #5 on: November 22, 2011, 11:09:01 pm »

And remember sis, safety first to avoid any possible accidents.  When the sugar starts turning brown, it's really hot, even much hotter than boiling water.  If you ever you decide to make this stuff, be sure it's at a time when the kids are not around .... either when they're at school or after you've put them to bed.  It would be a very good idea to put on your oven mittens ..... and yet use a pot that large & deep.
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« Reply #6 on: November 22, 2011, 11:13:08 pm »

Yes exactly ..... perfect suggestions.  Not that I have too much courage to make it anytime soon that I can think of  Grin Grin
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« Reply #7 on: November 22, 2011, 11:29:38 pm »

Haha   Cheesy Grin  don't blame you.  As a substitute, you might try asking at grocery stores like Loblaws, Metro or Sobeys if they have canned or bottled factory-made caramel sauce.  Don't expect it to be as nice as the homemade one because commerically made stuff always contains preservatives.  However, at least you get the stuff by only having to pay for it, avoiding the somewhat dangerous labor.  If you find it in some store, do check the ingredients before purchase to make sure it's Halal.  Though caramel sauce shouldn't contain any non-Halal ingredients, yet just make sure by reading it. 
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« Reply #8 on: November 22, 2011, 11:41:48 pm »

Good idea!!  I'll find out.  I've never seen it anywhere though  Sad  not that I recall.  

If I get it, I'd love to use it as frosting over cake.  It also tastes nice if spread roughly over slices of a golden pound cake as in this pic.



But you're right, it won't be the same as homemade caramel sauce.  This one in the pic looks very, very homemade.  and it often thickens like this after it cools completely.
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« Reply #9 on: November 22, 2011, 11:46:40 pm »

yummy!  this looks absolutely mouth-watering.  and yeah, it's typically homemade and pure.  I doubt if the ones in the store (if at all you find it there) will taste nor look as nice.
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« Reply #10 on: November 22, 2011, 11:48:47 pm »

hummmmm   Sad
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Heba E. Husseyn
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« Reply #11 on: November 24, 2011, 09:08:24 pm »



If I get it, I'd love to use it as frosting over cake.  It also tastes nice if spread roughly over slices of a golden pound cake as in this pic.

]



But u know sis, I recall my grand aunt used to make excellent caramel cake with frosting when i was in college.  She also made it several times before me.  The caramel frosting is made differently than caramel sauce.  It seems much less intimidating.  This one in the pic looks like caramel frosting, not sauce.

Caramel frosting for cake requires butter (or unsalted margarine), milk (or heavy cream), brown sugar, confectioner's sugar and vanilla.    Melt & heat half cup butter or margarine.  Add 1 cup brown sugar and cook for 2 minutes.  Remove from heat and stir in half cup heavy cream.  Put it on the cooker.  As soon as it begins to boil, remove from cooker.  Add about approximately 4 teaspoons of confectioner's sugar (icing sugar) and mix well until completely mixed with the frosting.  Cool for 5 to 10 minutes.  Then gradually spread roughly on the top and sides of the cake.   Make sure of two things.  Don't overcook it and when done, don't cool for too long otherwise it might thicken or harden too much and you won't be able to spread it.
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« Reply #12 on: December 01, 2011, 04:10:18 am »

o really?  never knew that caramel sauce and frosting were 2 different things.  Thanks sis!  maybe I could try the frosting ....  can it be used on a plain yellow cake?
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« Reply #13 on: December 01, 2011, 04:25:26 am »

That's an awesome demonstration of caramel sauce.  It can be delicious!  If you're a bit careful, it's not all that intimidating.  Just make sure you're preparing it in a thick based deep pan, and while pouring the warm cream make sure you remove the caramel from the hot cooker.  Stir it slowly, don't rush for that could splatter.  Don't worry about any lumps that may form.  They'll get dissolved as you keep stirring because this is sugar not corn flour or plain flour. 

And yes, caramel is also available in most grocery stores.  I've seen it in Metro.  It costs around $8 or $9, if I recall correctly. 

Sister Rose, you can use the frosting on any cake.  Plain yellow cake would be fine.  A friend of mine used to use it on homemade burnt sugar cake, which is the same as yellow cake, only you need to mix about 1 table spoon of burned caramel in the batter before baking. 

I have made caramel frosting at home in much the same way as sister Heba described here. It turned out great.   
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« Reply #14 on: December 01, 2011, 04:30:18 am »

Thanks for this precious info, my sis.  I'll make a note of all this. 
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