Summary: This is Thomas Keller’s recipe for caramel sauce + my addition of whiskey. It’s a perfect topping for his Bread Pudding.
- ¾ c + 2 T sugar
- ¼ c + 2 T light corn syrup (or Lyle’s Golden Syrup)
- ¼ c water
- 1½ c heavy cream, warmed
- 2 T unsalted butter, at room temp
- 1-2 jiggers Whiskey (this is my addition; it’s optional, I guess)
- Combine the sugar and corn syrup in a medium saucepan and stir in the water. Set over med-high heat and bring to a simmer, then adjust the heat as necessary to simmer and cook without stirring, for 30-35 minutes, until the caramel is a rich, amber color. If you want to check the color, use a small spoon to drop a small amount on a white plate. You want a dark caramel so the finished sauce will be a rich caramel color.
- Remove from the heat and slowly whisk in the cream, being careful as the mixture will bubble up. If the sauce seizes, stir it over the heat to slowly remelt any hardened caramel. Whisk in the butter.
- Serve, or cool and refrigerate in a covered container for up to a month. Warm before serving. Once warm, whisk in Whiskey if you’re using it. Pour sauce over servings of Bread Pudding.
You can also add 1½ c toasted pecans to the finished caramel sauce.
Number of servings (yield): 12