Make TBO Your Home Page| Subscribe To The Paper| Advertise With Us| Contact Us| Login| Edit Profile| Register
The South Shore News & Tribune
Email
Print
Think outside the jar on caramel sauce
Photo by Lynn Kessel
Discover the sophisticated side of homemade caramel sauce. It's classic, smooth and creamy. Made with just a few simple ingredients, it can be added to ice cream or your favorite dessert for instant indulgence.
ADVERTISEMENT
Published: September 2, 2009
I saw the movie "Julie & Julia" the first weekend it came out. Long anticipated, the film inspired me to start stirring things up.
As I left the theater, I made a promise to myself to spend less time in front of the computer and more time playing in the kitchen. And I certainly have kept it since.
The movie was worth seeing if but for one good reason — Meryl Streep's joyful and robust performance as American-born chef and bon vivant Julia Child.
It was Child's story, though, that reminded me why I enjoy cooking — partly for my love of food and partly for the challenges of preparing it.
I set aside a few hours recently to try something different to dress up some mini-cheesecakes.
"How about some gooey caramel sauce?" I thought.
The process of making something most folks buy pre-made is always enlightening to me.
I'm talking about burning real sugar instead of buying the industrial version sold at grocery stores in the ice cream aisle or the caramel cubes you melt with cream.
I began by looking for the perfect recipe for a sophisticated caramel sauce that was maybe a little salty, yet fun — a sauce I could drizzle over mini-cheesecakes or vanilla ice cream, or give away as holiday gifts.
And I found one.
My first attempt was derailed by disaster; the sauce burned. Once upon a time, I might have thrown up my hands in disgust, but I was on a mission and could not be discouraged.
I nailed it on my second try.
The trick is keeping your eyes on the sauce until it turns amber. The longer it's cooked, the darker caramel sauce becomes. If it cooks too long, it tastes bitter.
Knowing what is just right can be tricky. If you are a first-timer, it's better to undercook the sauce rather than overcook it.
Serve caramel sauce warm or keep it in the fridge for up to a month in an airtight container. When it's cold, it has the consistency of peanut butter and can be reheated gently in the microwave.
This week's recipe calls for a quarter cup of creme fraiche. I couldn't find it at my local grocery store, so I substituted Crema Mexicana. You can find Crema Mexicana in the dairy section of your supermarket.
While you're there, buy a quart of butter pecan ice cream and call me when your sauce is ready.
CREAMY CARAMEL SAUCE
1 cup plus 1 tablespoon sugar
2 tablespoons light corn syrup
Pinch of salt
Wash and dry hands thoroughly. In a medium saucepan, combine the water, cup of sugar and corn syrup. Stir ingredients with clean fingers, making sure no lumps of dry sugar remain. Brush down the inside of the pan with a little water, using your fingers to feel for stray granules of sugar. Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat and bring to a boil. Do not stir from this point on. Keep an eye on the sauce. It will become bubbly.
As the sugar cooks, the bubbles get larger and the sauce turns golden brown. Insert a candy thermometer, and when the temperature reaches 300 degrees, lower the heat to medium to slow the cooking. Continue to cook the sugar until it reaches 335 degrees. Remove the pan from the heat and let sit for about 2 minutes, until the bubbles subside.
Add the heavy cream to the caramel. The mixture will bubble vigorously, so be careful. Stir in the creme fraiche, tablespoon of sugar, lemon juice and salt. Serve warm.
Source: Adapted from "Desserts by the Yard," by Sherry Yard.
Lynn Kessel can be reached at lkessel@mac.com. For more recipes, visit southshore.TBO.com and enter the search words Lynn Kessel or look for her blog at www.lynnkessel.blogspot.com.
Email
Print
ADVERTISEMENT
Advertisement
TBO.com - Tampa Bay Online ©2009 Media General Communications Holdings, LLC. A Media General company. Member Agreement | Privacy Statement | Work With Us
