Background

Tuesday, August 16, 2011

Salted Caramel Sauce...and perhaps...just add a little butter!


Oh girls, I've discovered PINTEREST!!! haven't heard of it?? click here ... Inspiration station! Recipes..craft...event styling...divine fashion...recycling fashion...wedding ideas...you name it I think you'll find something there for everyone! ... so imagine coming across a delicious pic of Salted Caramel Sauce!!! It came from the lovely Julie Marie's blog, Always with Butter... here

The intense richness of caramel sauce balanced with nutty saltiness...m,mmm!! So I HAD to make some...easy peasy...BUT ...I warn you...do NOT step away from the stove! lol...burned the first lot in the blink of an eye!!
so ...if you want to make some you will need...

1 cup water, 2 cups white sugar, 1 cup cream, 1 tsp salt (or more to taste - I used near 2 cos I love the salty edge of a rich sweet dish ) , 40g butter (optional..I like the 'mouth appeal' that only butter can give...sorry...it's true...I'm a butter addict!) There..it's out there!! lol...anyways...here we go...


Okay..so i didn't remember to take a pic of the measured sugar and water...oops..already in the pot...
Over medium heat place one cup of water. Pour 2 cups of sugar into the centre of the water so that it does not touch the edges of the pot...DO NOT STIR - AT ANY TIME...seriously....just watching only...
See it just beginning to colour on one side...the whole process will only take about 10 minutes from start to finish...this is about 5 min after coming to the boil...KEEP YOUR EYE ON IT... While it's cooking, heat the cream for about 45 seconds in the microwave - this will warm it and help it not make lumps or spit up in the pot when you add it..


Cook over high heat till a lovely golden brown BUT not too dark..as soon as its golden all over...
Pour the cream into the centre of the pot and whisk in immediately...if it rises up like a volcano, remove from heat while you whisk..it will settle back down into the pot...
Here it is after adding the cream...all 'gloopy' and bubbling - like the mudpools in Rotorua..only smells waaaay better!!! lol...



Take off the heat and add the salt and butter...whisk in. Pour some onto a plate to cool and test saltiness preference...

I poured a little onto a plate to set to see if it was thick enough and salty enough...pretty much once you add the cream, cook for say 1-2 min more..and it's done. It thickens considerably on cooling.

Here it is (sorry bit messy into the jar)...isn't it glorious?? Oh yes..that's the test plate on the right..as you can see...it was good!!! and m hmm, definitely set enough ;) Practically licked the plate clean ;)

So there you have it...Salted Caramel Sauce. We had it over Rustic Apple Pie (a ha, also from Pinterest!)...with french vanilla icecream...it was heaven on a plate...
but really...it's so good you will want to just eat it out of the jar...as some of my lovely dinner guests did a bit later on...you know...just cos!!
Buon Appetito mi amici!!

ciao for now, bellas
luv jessie xx

3 comments:

  1. Jessie!
    I'm so glad you are back and cooking again! Your
    cooking style is amazing! This is a perfect Fall recipe! I plan to dip apples in to this golden goodness! May I have permission to blog about this in the future?
    ~Lynne
    [w/l]

    ReplyDelete
  2. Thanks Lynne...isn't it divine?? Sure it's ok to blog about it...I got it from a blog that I've just added the link to at the top of this post..couldn't remember it when I posted it but went into pinterest and found it again...I actually found it set a bit in the fridge, so reheated it, added some more cold loose cream and whisked it in. Now it is perfect pouring consistency, cold, in the fridge...SO DANGEROUS!!! Let me know if you make it..m,mmm!
    luv jess x

    ReplyDelete
  3. Yum! Your food blogs always make my mouth water. Thanks for sharing. I can't wait to make some. I think I'll make some at Christmas ... fill some pretty jar and give as hostess gifts.

    ReplyDelete