Caramel Sauce

Traditional caramel can be made by cooking sugar in a little bit of water, just enough to wet the sugar to sandy consistency, until it forms an amber colour. Liquid caramel is often used for the turtles dessert (chocolate, caramel, pecans). It can be used for many applications though since it is just a smoother more caramel with volume to it.




Formula: yields about one squirt bottle
10 oz. Sugar
2 oz. Glucose
4 oz. Butter, room temperature
5 oz. Cream




MOP:

• Cook sugar and glucose to soft ball (320°F). Sugars should take on a robust colour.
• Off heat, whisk in warmed cream (if the cream is cold the mixture will have temperature shock and seize up) and the softened butter.