Second day under Dips and sauces, I have a rich sinful Caramel Sauce. While I have made Caramelized Sugar Sauce
for the Caramel Custard, this sauce is more rich and thick to be poured over ice creams and cakes.
Excuse my poor choice of clicks for the final one. With no time on hand, I quickly had to click these. I know that spoon is so out of focus. I presume the taste makes up for the picture.
I can't wait to make the dishes I have planned for it.
How to make Caramel Sauce
Makes about 1 cup
Granulated Sugar - 1 cup
Unsalted butter - 3 tbsp
Cream - 1/2 cup
Water - 2 to 3 tbsp
How to make the caramel sauce
Heat a non stick pan, and melt the sugar over sim flame, slowly add the water and let it melt. It will clamp up, that's fine.
Continue cooking for 10 mins till all the sugar gets melted.
Now add the butter and mix. Cook on high for 5 mins, then simmer till everything gets cooked evenly.
Finally add the cream and mix well. The sauce will thicken and come together.
Make sure to switch off within minutes of adding cream.
Store in an air tight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Labels: Blogging Marathon, Frosting Recipes, Homemade Basic Products, International Cuisine, Sauces, SBS Sauces, Toppings