Caramel Sauce

Preparation info

  • Yield:

    1½ qt

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric
Sugar

Method

Procedure

  1. Combine the sugar, water, and juice in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook the syrup to the caramel stage. Toward the end of the cooking time, turn the heat to very low to avoid burning the sugar or letting it get too dark. It should be a golden color.
  2. Remove from