So as we have discussed before here, I come new to this whole cooking thing, and rely on my fellow broads to challenge me a bit and encourage me to try new things and step beyond my comfort zone in the kitchen. So…I love caramel sauce, I have bought it, I have melted store bought caramel down and added cream (which was not too bad) but something about the taste still eluded me. I had just always heard how hard it was to make and that you had to be oh so careful or it would burn, frankly I was too scared to try.
So after seeing (and eating) this too cute for words breakfast fruit at Kristie’s inn in Hot Springs, Arkansas I decided to take the plunge. Surely it could not be so hard to make my own sauce to draw on the plate with. I went to the computer, read about 20 recipes for caramel sauce, and landed on this one. I’d tell you where it was from but…I took another plunge and changed it a bit. Seriously, it was not that hard, and seriously it tastes REALLY Good. Tomorrow I am putting in on top of bananas and I can hardly wait. go ahead, remember, if I can make it, well then so can you!
OK, my drawing needs some work……… but you get the idea and the sauce was divine.
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
1 tablespoon salted butter (if you use unsalted then add a pinch of salt)
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back the mixture will bubble a bit and makes a sizzling sound). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. OK at this point I had a big glump of caramel and I thought I had blown it….keep stirring, it will get smooth.
You can prepare it a day ahead. Cover and refrigerate. Rewarm over medium heat or in the microwave but heat just until it is pourable then let the sauce cool to room temperature. Pour over something and enjoy. Or use it to draw on the plate like I did.
Chambered Nautilus Bed and Breakfast Inn
Bed and Breakfast Foodie, 8 Broads in the Kitchen