Friday, September 4, 2009

Caramel sauce part deux

So, armed with my knowledge of the too- buttery caramel sauce from Wednesday night, I came prepared. I looked up lots of different caramel sauce recipies, and created a hybrid of my own. It is as follows:

2 c of sugar
1/3 c water
2 tbs butter
1 c Heavy Cream
Pinch Salt

In a heavy bottomed saucepan, Pour sugar and water. on medium high heat, stir, until starts to boil. Once the mixture starts to boil, do not touch it! watch until it looks like a deep amber brown. once it is in the final stages of browning, do not move, do not go get a soda, do not do anything. it can burn very quickly. Once you have reached the deep amber color, drop in butter, and whisk in until melted. turn off heat, and then remove whisk. pour in the cream. (it may bubble up in a crazy way, that's normal. then whisk the mixture utnil it is all incorporated, and is a smooth sauce. (if there are some crystals in it, you can turn back on the heat to melt them a little)

Pour into mason jar; cool. put in fridge to keep.

lasts about 2 weeks.

Seriously, I want to pour this sauce on everything. ice cream, bread, pasta, a cracker. it has the just- butteryness that makes it creamy, sugary and rich.

One day soon i'm going to make cold press coffee, and use this as the sugar. and i will be very, very happy on that day.

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