Caramel Sauce "Schrafft's Authentic"
By: Julia Child
Yield: About 1 2/3 cups
2/3 cup sugar
2/3 cup dark brown sugar
1/8 teaspoon salt
1/2 cup white corn syrup (in a 1 cup measure) 1/3 cup hot water
1/2 cup heavy cream
1/3 cup milk, plus droplets more, if needed
Set a 4 cup measure with 1 1/2 cup cold water by your side, for testing
the syrup as it boils. Blend the 2 sugars and the salt in the saucepan.
Measure the corn syrup into the pan; then rinse its cup with the 1/3 cup
hot water, and add to the pan. Bring to a boil, swirling pan by its
handle; remove from heat, and swirl and stir until you are sure sugars
have dissolved completely (very important, to prevent the syrup from
crystallizing later.)
Set over high heat, cover the pan (steam condensing under cover will
wash sugar crystals down side of pan) and boil for 2 to 3 minutes, or
until bubbles are thick and syrupy. Uncover pan, and stand right over
the syrup while it continues to boil to 290 degrees F, the hard-crack
stage.
Remove from heat and let cool several minutes, until it stops bubbling.
Then in a thin stream, dribble and blend in the 1/2 cup of cream. Bring
again to the boil, and continue boiling, uncovered, to 260 degrees F,
the very-hard-ball stage. Remove from the heat, and let cool until
bubbling has stopped; dribble and blend in the 1/3 cup of milk. Bring to
a rolling boil, uncovered, from 3 to 4 seconds.
Remove from heat. Stir occasionally as the sauce cools, to prevent it
from settling or lumping; it should be a smooth, heavy syrup.
Store in the refrigerator in a covered jar. To serve, warm in a saucepan
until liquefied. If too thick for your taste, thin with droplets of milk
or water. Sauce is usually served tepid.
We choose our joys and sorrows long before we experience them.
Kahlil Gibran
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
