Torani Puremade Caramel Sauce Recipe

Torani's Puremade Caramel Sauce is corn syrup, sugar, heavy cream, water and butter, with a little milk, salt and natural flavour. This copy cooks half a cup of corn syrup and two thirds of a cup of sugar to a deep amber, about 340°F, then whisks in half a cup of warm cream and two tablespoons of butter. It makes a cup and a quarter.

What is in Torani Puremade Caramel Sauce

Torani's product page lists corn syrup, sugar, invert sugar, heavy cream, water, butter and nonfat milk, then less than 1 percent of lecithin, salt, caramel colour, sodium bicarbonate and natural flavours. It says the formulation leaves out mono- and diglycerides and artificial preservatives.

A serving is 2 tablespoons, with 140 calories and 22 grams of sugars; the copy below works out at about 160 calories for the same amount. Torani suggests the sauce for coffees and lattes, mochas and hot cocoa, and for ice cream and milkshakes. The recipe here is a reconstruction from the label, not Torani's formula, and MakeFoodLovely is not connected with Torani.

Recipe

Torani Puremade Caramel Sauce

A reconstruction of Torani Puremade Caramel Sauce from its ingredient list — corn syrup and sugar cooked to amber and finished with heavy cream, butter, salt and vanilla. Ten servings of two tablespoons.

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Prep

5 min

Cook

12 min

Total

32 min

Serves

10

Cuisine

American

Ingredients

• 1/2 cup light corn syrup
• 2/3 cup granulated sugar
• 2 tablespoons water
• 1/2 cup heavy cream, warmed
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Stir the corn syrup, sugar and water together in a deep, heavy saucepan. Bring to a boil over medium heat, then stop stirring.
2. Cook for 8 to 10 minutes, swirling the pan now and then, until the syrup is a deep amber and reads 340°F on a candy thermometer.
3. Take the pan off the heat. Pour in the warm cream slowly while whisking; the sauce foams up. Whisk in the butter and the salt.
4. Return the pan to low heat for 1 minute, whisking, until the sauce is smooth. Stir in the vanilla.
5. Let the sauce cool for 15 minutes, pour it into a jar and refrigerate.

Nutrition

Calories:

160

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Why corn syrup comes first in a caramel sauce

A US label lists ingredients in descending order by weight, so the bottle holds more corn syrup than sugar and more sugar than cream. The copy keeps that order: by USDA's weights, 170 grams of corn syrup, about 125 of sugar and 119 of cream.

Corn syrup is there for texture. Melted sugar tends to crystallise again as a sauce cools, which turns it grainy. The glucose in corn syrup gets in the way of those crystals, so the sauce stays smooth and can be poured cold.

Amber, and when to stop

• No stirring once it boils. A spoon carries sugar crystals back into the syrup. Swirl the pan instead.
• 340°F, or the colour of a copper coin. Past 360°F the sugar turns bitter within seconds.
• Warm cream. Cold cream makes the hot sugar seize into a lump. It melts again over low heat, but warm cream avoids the step.
• A deep pan. The sauce foams up high when the cream goes in.

Caramel sauce in coffee, and on ice cream

For a hot latte, stir 1 to 2 tablespoons into the espresso before the milk goes in. For an iced drink, dissolve it in the hot espresso first; a thick sauce stirred into cold milk sinks to the bottom.

It is the caramel in the caramel version of the Dunkin' Extra Extra creamer and the ribbon in the Gold Medal Ribbon ice cream.

A syrup is a different thing: sugar and water with flavouring and no dairy, like the vanilla syrup on this site.

Keeping it

Three weeks in a closed jar in the refrigerator. The sauce thickens when cold; 15 seconds in the microwave makes it pourable again.