Caramel Sauce

30 Mar

A sweet essential for Martin Picard’s sugar shack chocolate bars.

100 mL (6 & 1/2 tbsp) 35% cream
250 mL (1 cup) maple syrup
40 g (2 tbsp) glucose syrup

1. Heat the cream in a small saucepan over low heat. Keep warm.

2. In another large saucepan over medium heat, boil the maple and glucose syrups until the mixture reaches 132 C (270 F). Off the heat, pour the hot cream into the syrup mixture. Whisk well. If any caramel lumps remain, heat the mixture over low heat for a few seconds, whisking constantly.

3. Pour the caramel into a container and refrigerate until it thickens.

(The caramel should remain soft enough to be transferred to and squeezed from a parchment paper cone.)

From Au Pied de Cochon Sugar Shack, by Martin Picard

(My note: I got this right on the second attempt. My first batch turned into maple butter. I think that it’s important not to overwhisk the mix.)


2 Responses to “Caramel Sauce”

  1. April 9th, 2012 at 11:50 PM #

    Hi Valerie,
    These bars look amazing. Just a question on butter and caramel. I bought something from a maple product stall at our country market this weekend that they had labelled ‘maple caramel’, I came home and served as part of our Easter brunch, and my guests said, “this is not caramel, this is maple butter.” But the color was obviously caramel-like. How did you know when your first batch turned into butter?

    • Valerie April 10th, 2012 at 2:15 PM #

      Hi Mira,
      It was thick and grainy, but of a consistent texture. The caramel I made after that was thinner and silkier, and you could pour it.

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