Top It Off With Caramel Sauce

Make your desserts more memorable by adding the rich, buttery flavor of caramel. Pastry chef Heather Bertinetti provides a step-by-step guide for this sweet confection.

Video Transcript

Hi, I'm Heather Bertinetti from I want to show you make caramel sauce. It's always been one of my favorite things to eat. And it's super simple to make. First you start with two cups of sugar in a pot. I'm going to put my pot on the stove and I'm going to put in some corn syrup. Corn syrup gives the sauce the perfect viscosity. I'm just going to pour corn syrup until the entire top is coated with it. Corn syrup is what we call in the pastry world, the doctor. It helps the sugar not crystalize. Now, I'm going to turn my heat on to a medium high temperature. So, I'm going to stir in the corn syrup into the sugar and wait for the sugar to boil. Make sure the sides of the pot are always clean and everything is sort of central in the middle. So, as I make my caramel sauces I continually stir it to make sure that I'm getting all the lumps out. It's very important that you continually stir it. And if you see the sides of the pot starts to boil a little bit, that's completely normal. Keep letting it go. Pretty soon it'll turn a nice soft amber color. The darker you bring your caramel in color, the more bitter it will be. So it all goes on your liking of caramel. If you like a super robust bitter caramel, take it really dark. If you a caramel a little bit lighter and a little more user friendly, as I like to call it, You can go super light. OK. So, now that I'm very dark in color here, because I like a darker caramel, I'm going to do what we call deglazing. Very slowly add in a little bit of the cream. I have a quarter cup of cream here. See how I stir it? B very careful because it can be extremely hot and I don't want anybody to get burned. So, I do this with the flame off. Always shut the heat off. You could add a little bit more cream with the rest of it. Stir, stir, stir. And next we add one ounce of butter. One ounce of butter is equal to one tablespoon of butter. But that in, again with the heat off. Stir that in. Beautiful. And then I like salt in my caramels all the time, so I just add a quick pinch of salt. Make sure the butter is melted and all the cream is incorporated. And then I turn my heat back on it. I'm going to put this on low just to make sure everything is incorporated and melted, in this beautiful color of caramel sauce. OK. That's it. The caramel sauce is now done. I'm going to cool it in the refrigerator for about twenty minutes. You can always cool this over night. It keeps well. It'll keep for about five days in the refrigerator. And you can just melt it down as you need it. And that's it. Now that the caramel is finished, I like to keep them in these small jars and they'll stay for about five days refrigerated. You can melt it down as it geIs. My favorite way to serve it is over some ice cream. We'll just drizzle it over the top like so, and we'll swirl it around. I'm Heather Bertinetti for and this is caramel sauce you can use as a topping for your favorite ice cream.

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