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Truffle Nation Team Truffle Nation
11 Days Ago · 6 views

How can I control caramel colour and make a thicker caramel sauce?

Baking & Technique fillingsclass-q-and-a

From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference.

How can I control caramel colour and make a thicker caramel sauce?

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1 reply

Truffle Nation Team Truffle Nation 11 Days Ago

Watch the colour as well as the heat: the class takes sugar to amber, then carefully adds warmed cream and finishes with butter. A bitter, scorched batch isn't fixed by adding more cream.

The reference explains that more cream produces a looser sauce and less cream a thicker one. Use a tested ratio for the filling you want, rather than taking the sugar darker just to thicken the finished sauce. Add warmed cream carefully because the mixture bubbles vigorously.

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