Gordon Ramsay’s Caramel Sauce is a delectable concoction of sugar, glucose syrup, water, double cream, and butter, skillfully cooked until golden, ready in about 45 minutes!
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🧡 Why You’ll Love This Caramel Sauce Recipe:
- Simple perfection: Easy steps yield a flawless caramel sauce.
- Golden allure: Achieve a beautiful golden hue.
- Creamy indulgence: Velvety texture with double cream.
- Buttery smoothness: Silky consistency with unsalted butter.
- Versatile delight: Elevate various treats with this versatile, delicious sauce.
❓ What Is Gordon Ramsay’s Caramel Sauce Recipe?
The Caramel Sauce by Gordon Ramsay is a gourmet creation a masterful combination of sugar, glucose syrup, water, double cream, and butter, it is a silky and multipurpose treat.
🧈 Gordon Ramsay Caramel Sauce Ingredients
- 200g caster sugar
- 1 tbsp glucose syrup
- 100ml water
- 150ml double cream
- 50g unsalted butter
🥣 How To Make Gordon Ramsay Caramel Sauce
- Put the sugar, syrup, and water in a large pan and, while gently swirling the pan to dissolve the sugar, bring to a boil over medium heat.
- Stir the mixture slowly to ensure even caramelization after the ingredients have dissolved. Boil until the bottom begins to turn golden.
- Take it off the fire and add the double cream when it’s a uniform golden color; be careful not to spit or splatter; it may pulverize.
- Carefully whisk until completely smooth and there is no longer any vigorous bubbling.
- Incorporate the butter while stirring to eliminate any clumps. Put in a bowl and let it cool till room temperature.
💭 Recipe Tips
- Monitor color: Watch for a golden hue without burning.
- Gentle stirring: Ensure even caramelization for a smooth texture.
- Careful cream addition: Avoid splattering, whisk for smoothness.
- Gradual butter integration: Stir slowly to eliminate clumps.
- Patient cooling: Let it cool for optimal texture and flavor.
🍨 What Pairs Nicely With Caramel Sauce?
Perfect combinations for caramel sauce include ice cream, cake or cupcake filling, caramel apples, popcorn, coffee, milkshakes, caramel truffles, pancake or waffle syrup, dipped apples or fruits, and over cheesecake.
🎚 How To Store Leftovers Caramel Sauce?
- In The Fridge: Keep leftover caramel sauce in the fridge for 2 to 3 weeks if sealed tightly.
- In The Freezer: Seal leftover caramel sauce in a freezer container and freeze for up to 3 months. Let it thaw in the fridge before serving.
🥵 How To Reheat Leftovers Caramel Sauce?
- Stove: Heat caramel sauce in a small pot over low to medium heat for 7 minutes, stirring constantly, until it is warm.
- Microwave: Pour caramel sauce into a microwave-safe bowl and heat for 30 seconds at a time, stirring after each, until warmed.
FAQs
What thickens caramel sauce?
To thicken caramel sauce, mix water with cornstarch or flour, creating a smooth slurry to add gradually, achieving the desired thickness.
What’s the difference between caramel and caramel sauce?
The difference between caramel and caramel sauce is that caramel syrup is sweeter and thinner, while caramel sauce is richer and thicker.
Should you stir caramel sauce?
Carefully stir the caramel sauce. Stirring occasionally is fine, but too much can lead to crystallization and affect its texture.
How do you know when caramel sauce is ready?
Caramel sauce is ready when it darkens to a near-burnt, dark amber color, smokes slightly, and begins to gently foam.
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Gordon Ramsay Caramel Sauce Nutrition Facts
Amount Per Serving:
- Calories 89
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 140mg
- Potassium 27.1mg
- Total Carbohydrates 23g
- Dietary Fiber 0g
- Sugars 23g
- Protein 0.5g
Gordon Ramsay Caramel Sauce
Description
Gordon Ramsay’s Caramel Sauce is a delectable concoction of sugar, glucose syrup, water, double cream, and butter, skillfully cooked until golden, ready in about 45 minutes!
Ingredients
Instructions
- Put the sugar, syrup, and water in a large pan and, while gently swirling the pan to dissolve the sugar, bring to a boil over medium heat.
- Stir the mixture slowly to ensure even caramelization after the ingredients have dissolved. Boil until the bottom begins to turn golden.
- Take it off the fire and add the double cream when it’s a uniform golden color; be careful not to spit or splatter; it may pulverize.
- Carefully whisk until completely smooth and there is no longer any vigorous bubbling.
- Incorporate the butter while stirring to eliminate any clumps. Put in a bowl and let it cool till room temperature.
Notes
- Monitor color: Watch for a golden hue without burning.
Gentle stirring: Ensure even caramelization for a smooth texture.
Careful cream addition: Avoid splattering, whisk for smoothness.
Gradual butter integration: Stir slowly to eliminate clumps.
Patient cooling: Let it cool for optimal texture and flavor.
Gordon Ramsay Caramel Sauce