From the Demo: Sauces
Courtesy of Café Surfas Executive Chef Brandi Quinn
Yield: About 1 ½ cups
Ingredients:
1 cup sugar
½ cup water
¼ cup light corn syrup
1tsp vanilla paste
1 cup heavy cream
Preparation
- Combine sugar, water, and corn syrup in a heavy medium saucepan.
- Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color occasionally brushing down sides of pan with wet pastry brush.
- While sugar mixture is cooking add vanilla paste to cream.
- Once sugar mixture has reached amber color remove from heat and carefully add cream. The mixture may bubble vigorously so proceed with caution.
- Return cream and sugar mixture back to medium heat and stir until any caramel bits dissolve and sauce is smooth.
This sauce may be prepared 1 day ahead. Cover and refrigerate. Re-heat over medium to low heat until just pourable.
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