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Caramel Apple Sundae Bar recipes

Caramel Apple Sundae Bar recipes

This recipe focuses on crafting a rich, homemade caramel sauce using sugar, water, corn syrup, heavy cream, butter, and lemon juice. It provides a versatile, delectable topping for various desserts, specifically ideal for creating a delightful caramel apple sundae bar experience.
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Total Time 40 minutes
Servings: 4 people
Course: Snack
Cuisine: American
Calories: 1507.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup sugar
  • 4 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon lemon juice

Equipment

  • 1 Heavy-bottomed Saucepan Essential for even heating and preventing burning.
  • 1 Whisk For smooth incorporation of ingredients.
  • 1 Heat-Resistant Spatula Useful for scraping down sides and stirring.
  • 1 Measuring Cups and Spoons
  • 1 Candy Thermometer (Optional but highly recommended for precision)

Method
 

  1. Combine sugar, water, and light corn syrup in a heavy-bottomed saucepan over medium-high heat, stirring gently until the sugar dissolves completely.
  2. Stop stirring and allow the mixture to boil. Cook until the syrup turns a deep amber color, occasionally swirling the pan and brushing down any sugar crystals from the sides with a wet pastry brush.
  3. While the sugar cooks, gently warm the heavy cream and butter in a separate small saucepan or microwave until melted and warm, then stir in the lemon juice.
  4. Once the sugar syrup reaches a rich amber color (approximately 350°F/175°C on a candy thermometer), remove it from the heat.
  5. Carefully and slowly pour the warm cream-butter mixture into the hot sugar, whisking constantly. Be prepared for it to bubble up vigorously.
  6. Continue whisking until the caramel is smooth and all ingredients are fully incorporated.
  7. Return the saucepan to low heat and cook for another 1-2 minutes, stirring, until the caramel reaches your desired thickness. For a thicker sauce, cook to 245°F (118°C).
  8. Remove the caramel from the heat. At this point, you can stir in a pinch of sea salt for enhanced flavor, if desired.
  9. Allow the caramel to cool slightly in the saucepan for about 10-15 minutes before transferring it to a heatproof container.
  10. Serve the warm caramel as a topping for apple sundaes or store it in the refrigerator for future use, reheating gently when needed.

Notes

Achieving perfect caramel requires precision and caution. Always warm your cream mixture before adding it to the hot sugar to prevent sudden temperature drops and excessive bubbling. To avoid crystallization, resist stirring the sugar syrup once it boils; instead, swirl the pan gently or brush down the sides with a wet pastry brush. A candy thermometer is invaluable for consistent results, aiming for a deep amber color, around 350°F (175°C), before adding the cream. For an enhanced flavor profile, finish with a pinch of sea salt to balance the sweetness, and consider a dash of vanilla extract once removed from heat.