Thursday, October 8, 2009

Basic caramel sauce: You'll be happy to have me in the fridge!

My sister like to eat caramel, so I think about buying a book that contains recipes which have caramel as a main ingredient. I just got the book last week, the book is .................
I think that some of you might love caramel too, and you might want to see the book, so let's have a look together.
The book divided into 4 sections.
First: Fresh caramel, the book has a lot of fresh caramel varieties basic, salt, black sugar, milk, almond, yogurt, green tea, sesame, chocolate, coffee, cinnamon&pepper and honey&ginger. They are not hard to make, because when you know the basic (or the base), you will be able to make other different flavors too.

Second: Caramel cream (Caramel sauce), is the one that I show you in this post. The sauce will be great with many things, like for dipping and drizzle over the bake fruit (the book suggests baked banana, and baked apple), or eating with panacotta or turn the sauce into caramel milk jelly. So, only one pot you will be able to make many caramel flavor desserts.


Third: the baking section. This section contains 7 kinds of dessert, they use the caramel sauce as an ingredient, like apple cake, caramel pound cake or banana caramel muffin (I really want to try this one ^ ^). So, after making the sauce you will have a base for other desserts too.


The last section is the basic caramel dessert, that many people can make it at home, there are only 3 recipe here, pumpkin pudding, apple crumble and creme caramel.


After I making the sauce, I think it will be a good idea to have this basic caramel sauce at home, because after this making caramel flavor desserts will be easier.

You can use this sauce in many way, I like to drizzle over the ice cream, and cake, and if you love caramel like me, you will be happy to have it in the fridge too.


Basic Caramel Sauce
Makes 250 ml


200g
Sugar
2tbsp
Water
200ml
Whipping cream
¼ tsp
Salt



Combine the sugar and water in a heavy saucepan and stir well to mix. Put the cream and salt in a second small saucepan, stir to combine (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.

Basic caramel sauce: You'll be happy to have me in the fridge!

14 comments:

  1. Thank you for this recipe! I'm a regular reader and I'm always inspired by what you bake.

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  2. Hi

    Thanks for the recipe. May I know how long can we keep the caramel sause in the fridge?

    Regards
    Shirlyn

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  3. The caramel sauce can be kept for 2 weeks in the refrigerator ^ ^.
    Pook

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  4. hi,
    can i know how to get the caramel thickened? so that we can spread for macaron fillings?

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  5. You can use the recipe from this one http://dailydeliciousthai.blogspot.com/2009/09/chicken-farm-special-project-la-vie.html

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  6. Wow! I always wanted to do caramel sauce, but never knew exactly how to do it. Thank you for this recipe :)

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  7. Hi, Silverose
    You're welcome ^^, hope you enjoy this sauce, it's great with many things.

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  8. Hi there. I made the caramel sauce today & it was yummy. Had a funny incident though. While waiting for the cream to heat up, the caramalized sugar actually harden. Had to reheat & managed to salvage it. Thanks for the recipe. BTW, also made the caramel buttercream.

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  9. Hihi!

    I tried making caramel sauce today using your recipe, the result yield was pretty diluted & watery. Colour is lighter than yours too! Nevertheless the taste is good. Any idea what went wrong? Is it the cooking time is too short? Cos as mention, remove from heat when the colour is pale.

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  10. If the colour is lighter, yours might not be thick as mine. ^^ You need to keep it on the strove longer.

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  11. May I check if the caramel sauce will be hardened after putting it in the fridge. Do I need to warm the sauce? Thanks :)

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  12. It will firm up a bit but not harden ^^, you can warm it in the microwave if you want it to become runny.

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  13. Hi, may I ask what is the name of the book? Thanks!

    ReplyDelete

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