Comments on: Vanilla Caramel Sauce

By: Marc Matsumoto

Marc Matsumoto — Tue, 01 Sep 2015 06:19:00 +0000

Hi Brittany, it should work in theory, but you'll need to try it to be sure. There's a possibility that freezing it could effect the texture (fat could separate or the sugar could crystalize).

By: Brittany arnold

Brittany arnold — Mon, 31 Aug 2015 16:37:00 +0000

Could this be stored in the freezer until needed?

By: Marc Matsumoto

Marc Matsumoto — Fri, 10 Apr 2015 12:48:00 +0000

Hi Jc Taylo, the vanilla flavor isn't going to taste as good as using real vanilla beans, but it should be fine. As for not using a thermometer. I always just eyeball it, but I've made this dozens of times. If you've never made caramel before there's a chance you'll either undercook it or burn it without a thermometer, but if you're okay taking the risk they I say go for it!

By: Jc Taylo

Jc Taylo — Thu, 09 Apr 2015 23:33:00 +0000

Hi chef Marc, im planning in making a batch of the sauce tonight but i have 2 problems.

1) I don't have a candy or instant read thermometer.
-would there be any timing of some sort or visual cues to some how gauge the temperature of the caramel?

2) this is the only vanilla i have on hand or can get my hands on as of this moment
-would the suffice and if i used it how much should be used?

By: Marc Matsumoto

Marc Matsumoto — Fri, 27 Mar 2015 05:34:00 +0000

It does have fresh cream in it so I wouldn't recommend keeping it for months, but as long as you store it in the fridge it should be okay for a few weeks.

By: Herr Yamamoto

Herr Yamamoto — Fri, 27 Mar 2015 00:45:00 +0000

How long can you store it in the fridge?

By: Herr Yamamoto

Herr Yamamoto — Wed, 25 Mar 2015 14:44:00 +0000

I reconized to late that i need a thermometer for this, so i did go full risk....Tried to calculate the right moment by feeling and what can i say....it turned out to be AWESOME...seriously the best sweet dippingsauce i ever tasted. Thank you Marc 🙂

By: Marc Matsumoto

Marc Matsumoto — Mon, 15 Dec 2014 10:02:00 +0000

Hi Yogicfoodie, happy holidays! Sorry to hear you had problems with this. Hopefully the sauce is edible. As for the future, try using a thicker bottom pan over a lower heat. If the bottom is thick enough the caramel should brown relatively evenly. The lower heat will make it take longer, but will give you more time to react once it gets going. As for the temperature you need to get it to at least 330 degrees F to get the flavor (if you're using white sugar, you should be able to take it close to 350 degrees F)

By: Yogicfoodie

Yogicfoodie — Mon, 15 Dec 2014 04:39:00 +0000

Hi Marc!
Merry Christmas and Happy new year!
So I JUST made this. It's still cooling down at the moment, however, I think I don't forsee mine turning out like your golden liquid pic. above. T.T
There was temp. irregularities... Meaning....
I used both candy thermometer (WilliamSonoma, couple of mo. old) and an OXO digital instant meat thermometer. The OXO one was reading at least 35~ 40 degrees higher then the candy thermometer.
I'm guessing perhaps b/c there was not enough volume of liquid for the candy thermometer to measure accurately (total guess) or one or both thermometers were duds.
I ended up turning the gas off when the OXO read at 300 because it obviously was burning. Especially on the hot spot, above the ignition point. It was dark, dark chestnut brown when the other half of the pot was dark amber.
I wish I could take a pic, but all happened so quickly.
So in my desparate last min. ditch to save the caramel, I poured in more heavy cream at the end. I'll have to wait and see how this thing turns out.
I am so sad... T.T I'm gonna test both thermometers and try again soon!
Any words of wisdom?

By: Aka Neener

Aka Neener — Thu, 30 Oct 2014 06:58:00 +0000

Thank you so much! I have been searching for a dairy free caramel sauce to no avail. I'm so excited to try this out. I have a fabulous coconut milk ice cream that screams for this sauce. 😉