Tuesday, 10 May 2011

Caramel Syrup

Yep, it's time for another recipe. I asked Matthew Sganga (Stone Table) how he made his caramel syrup, and he said that you can make it two basic ways. One way you make a simple syrup, and add vanilla to that. The other way you beat some egg yolks into it.

So, I went home and experimented with it. After my third time I think I have perfected my recipe.

Caramel Syrup
3/4 c. white sugar
1/4 c. brown sugar (you can change the ratios to get whatever color you like)
1/2 c. water
3Tbs butter
2 tsp. vanilla extract
2 egg yolks

Mix the sugar and water in a pan, heat to boiling with lid on to keep it from evaporating too much. Add the butter and let it simmer while you mix in a bowl 2 egg yolks and vanilla extract together. Take the syrup off the stove, let it cool for a few minutes. Ladle a little bit of the syrup into the egg yolks while beating to temper the egg yolks. Pour the egg yolk mixture into the syrup while beating it to incorporate the egg yolks into the syrup. Bring to light boil on stove. Take off, pour into jars and cool.

You have to be careful with the egg yolks, if you add them into the boiling syrup, before tempering they may scramble and you will have little bits of cooked egg yolk running through it. If this happens either use it as is, or strain it. You can use milk or cream instead of water for another variation off this. Do keep in mind though, milk and egg tend to scramble or curdle when boiling, so choose your ingredients and when to add them carefully. To make a thicker syrup use less liquid and more butter and sugar.

This syrup can be added to anything you want caramel syrup for. Oatmeal, brownies, iced coffee, cakes, ice cream, you name it.

Enjoy the recipe!

English Vintner