How to Make Caramel with Grand Marnier - Kathy Casey' Liquid Kitchen - Small Screen
- 10 years ago
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Recipe for Salted Caramel with Grand Marnier
Makes about 1 1/4 cup
1 cup sugar
3 Tbsps. salted butter
1/2 cup heavy cream
1/2 tsp. sea salt
1/4 cup Grand Marnier
Place sugar in a medium heavy bottom sauce pan, being sure it is in an even layer. Heat over medium-high heat, stir lightly as sugar starts to melt.
Once sugar has started to melted, move the melted sugar away from the outside of the pan with a spoon, then stop stirring and swirl pan around a bit. Keep cooking until sugar is dark amber in color. When using a candy thermometer temp the sugar before it has all turned amber. In order to do this you will have to tilt the pan slightly (This stage is at about 340 degrees F.) Be careful as the sugar can go very dark quickly here and burn.
Turn the heat off and quickly whisk in the butter -- until it is incorporated. Then add the cream and salt -- caramel will bubble up so be careful. Stir quickly to incorporate. Then stir in the Grand Marnier.
Cool sauce. Place in a glass jar and store refrigerated for up to 3 weeks. Bring to room temperature before using.
Be the first to know when new episodes air on our site! Sign up for the Small Screen Email Newsletter: http://bit.ly/13B6uVE
Use this caramel in a delicious cocktail: http://youtu.be/argSk0FC7KY
Recipe for Salted Caramel with Grand Marnier
Makes about 1 1/4 cup
1 cup sugar
3 Tbsps. salted butter
1/2 cup heavy cream
1/2 tsp. sea salt
1/4 cup Grand Marnier
Place sugar in a medium heavy bottom sauce pan, being sure it is in an even layer. Heat over medium-high heat, stir lightly as sugar starts to melt.
Once sugar has started to melted, move the melted sugar away from the outside of the pan with a spoon, then stop stirring and swirl pan around a bit. Keep cooking until sugar is dark amber in color. When using a candy thermometer temp the sugar before it has all turned amber. In order to do this you will have to tilt the pan slightly (This stage is at about 340 degrees F.) Be careful as the sugar can go very dark quickly here and burn.
Turn the heat off and quickly whisk in the butter -- until it is incorporated. Then add the cream and salt -- caramel will bubble up so be careful. Stir quickly to incorporate. Then stir in the Grand Marnier.
Cool sauce. Place in a glass jar and store refrigerated for up to 3 weeks. Bring to room temperature before using.