Fortified Caramel Sauce

Name: Fortified Caramel Sauce
Yield: Approximately 3 cups (720 ml)
Ingredients: 1½ cups (360 ml) heavy cream, warmed; 2 ounces (55 g) unsalted butter; 2 tablespoons (30 ml) glucose or light corn syrup; 2 tablespoons (30 ml) glucose or light corn syrup; 1 teaspoon (2.5 ml) lemon juice; ⅓ cup (80 ml) water; 1 pound (455 g) granulated sugar

Preparation info

Approximately
3 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This rich caramel sauce is meant to be served hot. It is quite thick when cooled, even just to room temperature. If the sauce is to be used to mask a plate, for example, thin it with water to the desired consistency, or use Clear Caramel Sauce. Fortified Caramel Sauce is perfect for serving with ice cream or with apple or pear tarts.

Ingredients

1 pound (455 g) granulated sugar
⅓ cup (80

Sauce
Gluten-free
Vegetarian
Summer

Method

Place the sugar, water, and lemon juice in a small saucepan. Bring to a boil. Brush down the sides of the pan with a clean brush dipped in water. Add the glucose or corn syrup. Cook over medium heat until the syrup reaches a golden amber color.
Remove the pan from the heat and add the heavy cream carefully. Stand back as you pour in the cream, as the mixture ma