Caramel Sauce

Preparation time:  5 minutes
Cooking time: 20 minutes
Yields:: 2 cups

Attachments: Cooking Chef Bowl, Whisk, Spatula

Method

1. Use ½ Tbsp of butter to grease the bowl. This will prevent the sugar from burning once it’s added to the high temperature of the base of Cooking Chef bowl. Turn on the temperature dial to warm up the bowl to a medium temperature of 195ºF for a few minutes.
2. Now that the bowl is warmed up, combine the water, corn syrup and sugar and add it to the bowl using the Whisk Attachment. Simmer on high heat at 285ºF until the golden brown syrup is bubbling. It is recommend to keep the control knob on stirring speed 2. The pause will allow the syrup to be undisturbed, which will result in a change of color and thicker consistency.
3. Lower the temperature to around 220ºF, gradually add in the heavy cream, keeping the stirring setting on 2; keep in mind it will bubble up furiously. Once the heavy cream is evenly combined into the syrup, add in the vanilla and the remaining butter.
4. Use the pulse button a few times to ensure there are no more remaining lumps and that all the ingredients are dissolved. Use the spatula to push down any ingredients that have fallen along the sides.
5. Lower the temperature and return the control knob to zero. Let the syrup rest for 2 minutes, before you lift the head of the machine and remove the whisk attachment. Don’t forget to return the temperature knob to zero. Use caution as the sauce is very hot.
6. Serve over ice cream, fresh apples, plain popcorn or other baked treats. You can store in the refrigerator for up to 3 weeks, or leave at room temperature for 3 days.