Morning All
Day 3 of my new blogging schedule. I am back!!
Now as you all know from previous posts, if you are a regular visitor that is!! I cannot cook or make things at all really but I do try and usually end up burning water!! However, this is my new thing, Caramel Sauce.
When I saw this being made I thought, no way!! there is no way I will get that right, no matter how easy it looks, its boiling sugar, split second timing and ends with a foaming creamy mess! So obviously I had to give it a go and it is so so easy, just a few ingredients and although it has a fridge life of up to three weeks, its so so yummy it wont last that long, believe me!
Actual Recipe
300g Caster Sugar
70ml Water
310ml Cream
1/2 teaspoon Vanilla Essence
What I used (I always tweak recipes to suit myself which is probably why things never work!! This recipe was actually really thick, whereas the actual recipe is a much more saucy consistency which means doesn't have to be heated to pour)
1 1/2 cups Caster Sugar
3 tablespoons Water
1 1/4 cups Cream
3/4 teaspoon Vanilla Essence
Method
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Pop the sugar and the water into a pan and heat till the sugar is dissolved, do not stir, can take anywhere between 5-10min's and there's nothing for it but to watch.
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Once dissolved, increase the heat but again do not stir, just swirl the mixture. Again being careful as this is really hot at this point.
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Continue to swirl till the mixture turns a chestnut colour which is slightly darker than this. This can take 5-7 min's and once it starts to turn colour it can be a really really quick process.
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| Once you have the chestnut colour, working fast, turn off the heat and add the cream and vanilla essence. |
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The sugar mixture will turn solid and it will all start to foam. Do not panic!! pop the pan back on the ring on a low low heat, stirring all the time.
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| The mixture will foam right up, just keep stirring. |
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The foaming will start to subside and the mixture will be all incorporated together and will still be quite liquid at this point.
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| Allow the mixture to cool slightly before pouring into your glass container. |
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Allow to cool before putting a lid on or covering and placing in the fridge, this can take a few hours. After this time you will notice it will be considerably more thick and sauce like. It will keep for up to 3 weeks in the fridge and can be heated in a microwave to make a hot caramel sauce for cake or ice cream.
It looks fab once in a Jar or fancy dish for serving or as a gift.
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I really hope you do have a go at this and I would love to see some results or ideas on what you have used your sauce for.
Happy Baking!!
Amanda xx
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