Friday, July 1, 2016

Caramel Sauce

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!
sugar-  1 1/2 cups
water-   3/4 cup
heavy cream-  1 cup
salted butter- 3 tbsp
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:

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:

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