Saturday, December 26, 2009

Caramel Sauce

Have you had enough sweets yet??
Just one more to share because, really, this is so easy and delicious. I have had a deep fear of melting sugar, which has not been replaced with a feeling of wonder. It is SO cool when the crystals begin to melt. Like science class, only tastier.

I made jars of caramel sauce for friends this holiday. It is great for dipping apples into, heating and drizzling over pies or ice cream, or just eating with a spoon. (Although, now that I know what is in it, I don't eat caramel with quite the same abandon as I did before!)

This makes 2-3 cups of caramel sauce. It thickens as it cools, so don't worry if it looks thin when you take it off the stove.

Make sure you have everything ready to go before starting. Melting sugar isn't something to mess around with and will go from toasty to burnt in about 1.2 seconds. Also, clear all pugs or small people from your feet. I have a healthy fear of molten sugar and would hate for anyone to get burnt.
Sprinkling kosher salt over the finished sauce takes it to the next level, taste wise. I **highly** recommend it!

Caramel Sauce
1 cup white sugar
6 tablespoon butter, cut up into tablespoon size
1/2 cup heavy whipping cream

1. Get out your heaviest sauce pan, preferably one that can hold 6-8 cups of liquid. This will make it safer for you.
2. Pour sugar into pot and heat over medium-high heat. In a few minutes the sugar will begin to clump and then melt. Continue to stir until all (or most) the lumps are gone. The sugar will turn a lovely golden color.
3. Turn off heat and immediately add butter. It will bubble and sizzle. Keep stirring until all the butter is melted.
4. Slowly drizzle in cream, stirring as you go. Stir until smooth.
5. Now pour hot sauce into jars. Store in the refridgerator for about 2 weeks.

The wooden spoon should now be coated in a delicious caramel candy. It is like a lollipop!

No comments:

Post a Comment