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
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.