Classic caramel sauce from Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Antique caramel cake; Chocolate-chunk pumpkin bread pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on December 07, 2014

    Nice pourable consistency, this sauce doesn't need to be warmed up to be poured. I added 3/4 tsp. salt, for a lightly salty caramel flavour. I also increased the recipe so it used up the pint/500 ml of cream I bought, and it worked perfectly: 2 cups sugar 4 fl oz light corn syrup 5.25 oz butter 2 cups heavy cream

  • Zosia on March 29, 2014

    Creamy, with a very nice consistency but flavour depends on the temperature to which you take your sugar mixture; 300F as cited in the recipe is far too low - 350F-355F (instant read thermometer) produces a tasty product.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.