Pastry and Dessert Recipes and Menus

Products Below:

Follow pastrysampler on Twitter
...for the latest articles, specials, and features on

My items on eBay

Frostings, Toppings, Buttercreams, Sauces, Syrups

Caramel Sauce

  • 8 oz. sugar
  • 2 oz. unsalted butter, soft
  • 8 oz. cream, warmed

In a heavy bottomed stainless steel saucepan, heat sugar over medium-high heat. Stirring constantly with a wooden spoon or other heavy heat-proof spoon, cook sugar until it is melted and the color is of desired shade (be careful: sugar when heated is very hot, and burns quickly). Remove from heat and carefully add in softened butter; stir to melt. Watch the sugar as it will bubble. With a stainless steel whisk, stream in the cream slowly while whisking. If any large lumps are present, stir over low heat until melted. Strain sauce through a fine mesh sieve into a plastic storage container that is set over an ice bath. Allow to cool, cover and chill until ready to use.











Index of Recipes
Pastry & Baking Charts

Cake Recipes
Frosting, Buttercream,
Icings, Glazes

Cookies, Bars & Biscotti
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Basic Recipes
Frozen, Ice Creams, Sorbet
What the...?
Savory Items for Tea Menus
Industry Recipes, Quantity Scale
Index of Recipes

Charts below are in:
Adobe Pdf files
Conversion to Metric
Conversion to US
Equivalency & Common Measures
General Oven Chart
Ice Cream Scoop Measures
Measures, Equivalents and Substitutions
General Can Sizing
Metric Units of Measure
Sugar Stages
Temperature Conversions


New Items, Hot Items & Everything in Between
Wooden SieveGanache Frames
We Are Direct Distributors for These Companies
Copyright © 2004-2011 Renee Shelton.
All rights reserved.
Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.

Save This Page

illy Coffee - Home Delivery plus Welcome Gift