But instead of revising I made super awesome, not weird at all, salted caramel sauce.
Which is to be used at a later date. Revision has not yet reached the stage of guzzling sauce by the litre.
I fell in love with salted caramel the last time I was in Melbourne. If you are ever near Little Cupcakes check it out; I had a cupcake that tasted exactly like a strawberry ice cream, there’s one on Degreaves Street. Also Lindt do a crazy good salted caramel macaron.
So let’s get saucy! For reals.
This sauce has things like:
- You being man enough to brown the sugar/water mix in the pan, you will be able to smell it getting all delicious.
- Having a container ready, seriously don’t just empty out that pasta sauce jar you have and use that unless you have hours to sterilise, you may end up with tomato caramel. It’s not nice.
- You not burning your entire hand off thinking that the sugar syrup looks delish; please note I haven’t actually done this. But I see the temptation, it is ridiculously hot despite what it looks like.
Recipe from Baked Bree
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla
- 1 vanilla bean, sliced and seeded
- 1 teaspoon sea salt
- Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod.
- Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.
- Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color.
- Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together.
- Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce.
- This will keep for about a week in the fridge.