Caramel Sauce (Dry Method)by Chef Beth Kaszniak
Needed ingredients:
8 lbs sugar
3 lbs butter
4 lbs heavy whipping cream
Directions:
- Set Equipment:
- Set the kettle temperature to 400°F.
- Caramelize The Sugar:
- Sprinkle an even layer of sugar over the bottom of the kettle. Do not turn on the agitator.
- As the sugar begins to melt and caramelize, gradually add more sugar.
- When the sugar has mostly melted, start the agitator.
- Continue the process until all the sugar is fully melted and caramelized.
- Prepare The Cream:
- Fill the FireMixer-14 Cream Can with cream and set it aside for later use.
- Add Butter:
- Once the sugar is fully caramelized, add the butter.
- Add The Cream
- Once the butter has melted, add the cream from the Cream Can, then turn off the heat.
- Mix thoroughly until fully blended and smooth.
- Transfer The Caramel Sauce
- Pour the caramel sauce into a bowl for cooling or use.
Featured equipment:
This recipe features our most popular cooker-mixer, the FireMixer-14 (FM-14) equipment.
The FireMixer-14 is an automatic tabletop cooker-mixer designed for small-batch foodservice and confectionery production. Precision temperature control and high-heat performance up to 350°F deliver consistent results for both everyday and specialty recipes. A removable, variable-speed agitator provides hands-free, even mixing for reliable, uniform results every time.