Caramel Sauce
Homemade caramel
sauce is simple enough to make any time with endless desserts – ice
creams, cakes, cookies, fruits and the list goes on and on. This basic recipe
is easy and can prepare with only 3 simple ingredients: sugar, cream and butter.
It goes perfectly with so many desserts and can be stored in the refrigerator
for up to 2 weeks. Using this sauce I made a delicious caramel chocolate and
caramel filled chocolate cups. My family loved it!
Ingredients
sugar- 1 1/2 cups
water- 3/4 cup
heavy cream- 1 cup
salted butter- 3 tbsp
Method:
In a medium pot, boil the sugar and water together over
medium to low heat until the sugar caramelizes and turns golden brown. This
will take approximately 7 to 15 minutes. Be sure not to stir the mixture as the
sugar heats.
Once the sugar is golden, immediately remove the pot from
the stove and carefully whisk in the cream. The cold cream will splatter when
it hits the hot sugar. I stood back and kept stirring, so try and use a spoon
with a long-handle.
Once the cream has
been added, whisk in the butter one tablespoon at a time. Then set the caramel
aside to cool slightly as it will still be very hot.
Allow to cool Or set it aside to stir it into your favourite
dessert recipe once its cooled completely. Transfer the sauce to an airtight
container and store in the refrigerator.
Caramel chocolates:
Chocolate Cups:
Take a chocolate mould of your
choice and fill the moluds halfway, then spoon a bit of caramel filling in the centre
of the chocolate. Pour more chocolate on top of the filling to fill the mold to
the top. Refrigerate for few minutes.
Remove from the refrigerator and
flip over the mould onto a sheet of foil/butter paper. Those delightful and
perfectly shaped pieces will pop out.
Chocolate Cups:
