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| Pasta making |
Monday, September 10, 2007
Real Caramel Sauce
This started as a dally into cake making but ended with unfortunate results (in regards to the cake at least). However, I DID create a fantastic recipe for real homemade caramel sauce.
Real Caramel Sauce
2 cups of sugar
1/2 cup of water
1 cup of water
Combine in sauce pan with high sides (the higher the better) sugar and water. Make sure you're wearing long sleeves and have a bowl of ice water available (in case things go badly). Turn the heat up all the way and stir occasionally. The second cup of water is for "stopping" and should be close to the the stove. The mixture will go through a variety of stages as it boils and reduces away. Watch in wonder, stir occasionally and wait until the mixture has thickened up, about ten minutes. It will start to turn from a light brown blush to a deep caramely brown. Turn the heat off, wait a few seconds and add half of the "stopping" water, when you have reached the shade of caramel that makes your heart sing AND stand back. There will be hissing and bubbles and lots of opportunity to get burned. Wait a few seconds and than whisk,whisk, whisk the mixture. Voila - caramel syrup.
Pour off and reserve for another occasion about 1/2 the caramel syrup. Return to low heat and add,
2 tablespoons of butter
Whisk and add,
1/3 cup of heavy whipping cream
Whisk, whisk, whisk and add,
1 tablespoon of corn starch.
Continue to whisk over low-to-medium heat until the sauce reaches a thickened, delicious consistency. Do not fret if its a little thin, it will thicken a lot as it cools. Allow to cool a bit before drizzling onto or into whatever you like caramel sauce on. The sauce can be re-warmed in the microwave for a few seconds if it get too thick.
Real Caramel Sauce
2 cups of sugar
1/2 cup of water
1 cup of water
Combine in sauce pan with high sides (the higher the better) sugar and water. Make sure you're wearing long sleeves and have a bowl of ice water available (in case things go badly). Turn the heat up all the way and stir occasionally. The second cup of water is for "stopping" and should be close to the the stove. The mixture will go through a variety of stages as it boils and reduces away. Watch in wonder, stir occasionally and wait until the mixture has thickened up, about ten minutes. It will start to turn from a light brown blush to a deep caramely brown. Turn the heat off, wait a few seconds and add half of the "stopping" water, when you have reached the shade of caramel that makes your heart sing AND stand back. There will be hissing and bubbles and lots of opportunity to get burned. Wait a few seconds and than whisk,whisk, whisk the mixture. Voila - caramel syrup.
Pour off and reserve for another occasion about 1/2 the caramel syrup. Return to low heat and add,
2 tablespoons of butter
Whisk and add,
1/3 cup of heavy whipping cream
Whisk, whisk, whisk and add,
1 tablespoon of corn starch.
Continue to whisk over low-to-medium heat until the sauce reaches a thickened, delicious consistency. Do not fret if its a little thin, it will thicken a lot as it cools. Allow to cool a bit before drizzling onto or into whatever you like caramel sauce on. The sauce can be re-warmed in the microwave for a few seconds if it get too thick.
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