Whipped Caramel Sauce
Take your sweet treats to the next level with this delicious whipped caramel sauce. It's made from a homemade caramel sauce, cooled, then whipped to perfection.
A recipe from
Maria Arnold
Ingredients
Yields 2 servings
- 200 g granulated white sugar (1 cup)
- 42 g butter, at room temperature, cut into cubes (3 Tablespoons)
- 165 g heavy cream at room temperature (½ cup + 3 Tablespoons)
- 1/2 tsp vanilla extract
- ¼ tsp salt
Method
10 steps
- 1
Begin by measuring your butter, cutting it into cubes, and setting it aside. Melt the granulated sugar in a deep, medium saucepan over medium-low heat. It's crucial to stir gently with a wooden spoon or heatproof spatula while it melts. The sugar will initially clump together.
- 2
It will gradually melt into an amber-colored liquid. Do not rush this process; avoid turning up the heat or letting the sugar darken excessively, as this could result in a burnt and bitter flavor.
- 3
Once the sugar has completely melted, switch to a whisk and add the butter cubes.
- 4
Begin whisking immediately as you add the butter, and continue until all the butter has melted.
- 5
With the butter fully incorporated into the melted sugar, it's time to pour in the cream and continue to whisk as you do. Be careful here, as the cream will cause the caramel to bubble and rise even more.
- 6
Keep cooking and whisking continuously until you achieve a cohesive sauce.
- 7
Remove the caramel from the heat and stir in the salt and vanilla. Leave the caramel sauce to cool for 5-10 minutes, then pour it into a clean jar or bowl.
- 8
Let it cool in the refrigerator for 4-5 hours until it's thick and scoopable.
- 9
Scoop the caramel into a mixing bowl and whip it with an electric mixer for around 3-4 minutes until it lightens in color and it's thick and airy.
- 10
Store any leftover whipped caramel in a sealed container in the refrigerator for up to 2 weeks.
From the family
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