PANTRYFLEX

stove · gastrique

★ STARRED KITCHENPrep 10 minCook 15 min

Ridgemill Caramel

Independent adaptation of a publicly published Patrice Demers recipe. Not affiliated with, sponsored by, or endorsed by Patrice Demers.

From a starred kitchen.

Ratio

Ratio by volume: Sugar 125 ml, Water 60 ml, Corn Syrup 15 ml, Cream 75 ml, Butter 30 ml
Sugar 125 mlWater 60 mlCorn Syrup 15 mlCream 75 mlButter 30 ml

Ingredients

  • Sugar — 125 ml (½ cup) sugar
  • Water — 60 ml (¼ cup) water
  • Corn Syrup — 15 ml (1 Tbsp) corn syrup
  • Cream — 75 ml (⅓ cup) 35% cream
  • Butter — 30 ml (2 Tbsp) salted butter

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Ridgemill Caramel wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 10 stars · 2 national awards

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First run is small.

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Provenance

Patrice Demers. Pastry / French-Québécois. Cited awards include: Michelin 1* (Sabayon, Montréal).

Originally published as Sauce Caramel.

Adapted from a Patrice Demers recipe (Patrice Demers / Ricardo Cuisine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Patrice Demers / Ricardo Cuisine (published as “Sauce Caramel”). Full citation lives in Provenance.

Companion jar