Clear Caramel frosting
Instructions:
The most elementary candy or candy coating (it hardens
when it cools), the base for a range sauces . . . the uses are
many.
Beware: This mixture gets extremely hot and can
cause bad burns; so resist any temptation to stick your
finger into the hot sauce or lick the coated spoon until
you’re absolutely sure it’s cooled.
2 cups sugar
Pinch salt 1 cup water
MAKES: About 11/2 cups
TIME: 20 minutes
- Combine the sugar and salt with 1 cup water in a broad saucepan or deep skillet over medium-low heat.
- Cook until the sugar dissolves, without stirring, but swirling the pan gently, 3 to 5 minutes.
- The mixture will bubble and gradually darken; cook until it’s caramel colored and the temperature measures 245 F (a small piece of it will form a firm ball when dropped into a glass of cold water, but the thermometer is an easier and surer test), about 15 minutes.
- Carefully pour or drizzle over whatever you like for a crunchy candy coating, drizzle onto wax paper to make decorative garnishes, or make one of the sauces that follow.
- Clear Caramel Sauce.
- After Step 2, carefully add 1/4 cup water (it will bubble up) and stir until it’s incorporated. Add more water to reach the desired consistency.
- Creamy Caramel Sauce.
- Substitute cream (preferably not ultra-pasteurized) for the water and add 2 tablespoons unsalted butter and 1 teaspoon vanilla extract if you like. Proceed with the recipe, adding the vanilla after Step 2 and adding more cream if it’s too thick.
- Boozy Caramel Sauce.
- Use the Creamy Caramel Sauce variation and add 2 or 3 tablespoons liqueur after Step 2.
- Caramel Coffee Sauce.
- Substitute freshly brewed coffee or half coffee and half cream for the water.
- Caramel Frosting.
- Make the Clear Caramel Sauce variation; after it cools completely, add 1 pound cream cheese, softened. Whip the cream cheese until fluffy and drizzle in the caramel until it’s thoroughly mixed; thin with a little milk or cream as needed.