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Thanks for
- Thread starter joe
- Start date
Oops, Thanks for Chocolate dessert advice, post 1001, and REC: Julia Child's Caramel Sauce
Thanks everyone, I tried the Oreo Truffles and the Better Than Brad Pitt Brownies, both amazing, but in this instance, opposite Lemon Bars and Carrot Cake, the Knock You Naked Brownies (in the Favorites under Desserts) with the layer of caramel was the winner. But I couldn't bring myself to buy and unwrap all those caramels and liquify them with Pet Milk--not when caramel sauce is easy to make and I had cream to use up--so I used Julia Child's basic recipe. A single recipe was just right with a single brownie recipe, and for other uses it keeps a long time in the refrigerator:
CARAMEL SAUCE
1 cup sugar
1/3 cup water (I use distilled)
1 cup heavy cream
A pinch of salt
2 tsp. vanilla extract
A pastry brush dipped in cold water
Combine the sugar and water in a small saucepan over medium-high heat. Bring to the boil, then cover and let the steam wash down the sides of the pan for a few minutes. Uncover and boil until a rich amber color, without stirring, brushing down the sides of the pan with cold water if necessary. (It boils a long time and then, finally, turns to caramel all at once--it can burn easily. When the bubbles get very slow and quiet, pay attention--the syrup is about to caramelize.)
Remove from heat and add the cream, which will partially congeal the caramel. Simmer, stirring, over moderate heat until the caramel dissolves again. Remove from heat and stir in the salt and the vanilla. Serve warm or cool.
The sauce will keep for weeks refrigerated in a covered jar. To serve warm or to liquefy, heat the jar in a pan of simmering water.
Thanks everyone, I tried the Oreo Truffles and the Better Than Brad Pitt Brownies, both amazing, but in this instance, opposite Lemon Bars and Carrot Cake, the Knock You Naked Brownies (in the Favorites under Desserts) with the layer of caramel was the winner. But I couldn't bring myself to buy and unwrap all those caramels and liquify them with Pet Milk--not when caramel sauce is easy to make and I had cream to use up--so I used Julia Child's basic recipe. A single recipe was just right with a single brownie recipe, and for other uses it keeps a long time in the refrigerator:
CARAMEL SAUCE
1 cup sugar
1/3 cup water (I use distilled)
1 cup heavy cream
A pinch of salt
2 tsp. vanilla extract
A pastry brush dipped in cold water
Combine the sugar and water in a small saucepan over medium-high heat. Bring to the boil, then cover and let the steam wash down the sides of the pan for a few minutes. Uncover and boil until a rich amber color, without stirring, brushing down the sides of the pan with cold water if necessary. (It boils a long time and then, finally, turns to caramel all at once--it can burn easily. When the bubbles get very slow and quiet, pay attention--the syrup is about to caramelize.)
Remove from heat and add the cream, which will partially congeal the caramel. Simmer, stirring, over moderate heat until the caramel dissolves again. Remove from heat and stir in the salt and the vanilla. Serve warm or cool.
The sauce will keep for weeks refrigerated in a covered jar. To serve warm or to liquefy, heat the jar in a pan of simmering water.
vicki-in-tucson
Well-known member
Sounds great...but it would never get to the dessert--I'd just drink the sauce. Thanks!
vicki-in-tucson
Well-known member
I'm very determined when it comes to caramel. smileys/wink.gif
When I've made peanut brittle, I've found that the caramel is clearer and stays more pliable
with distilled water. I had sometimes had chalky results with tap water. (Actually what I use is "Purified Water")
I don't think it would matter so much with caramel sauce but I do it out of habit.
with distilled water. I had sometimes had chalky results with tap water. (Actually what I use is "Purified Water")
I don't think it would matter so much with caramel sauce but I do it out of habit.
U can buy good caramel in bulk--NO tedious unwrapping involved!
I buy caramel in large blocks through The Baker's Catalogue, 1-800-827-6836. You can get it in an 18-oz block (item 1658) or the larger 5-1/2-pound chunk (item 1624). I just slice some off and then weigh it on my kitchen scale to determine the correct amount for the recipe I'm making. It is Merckens and very good quality.
I buy caramel in large blocks through The Baker's Catalogue, 1-800-827-6836. You can get it in an 18-oz block (item 1658) or the larger 5-1/2-pound chunk (item 1624). I just slice some off and then weigh it on my kitchen scale to determine the correct amount for the recipe I'm making. It is Merckens and very good quality.