Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, July 24, 2011

Salted Caramel Sauce

Caramel reminds me of my childhood, when at the end of the day in Brasil , we would have ice cream with chopped cashews and caramel sauce on top. Always a great treat!
Today, i try to keep the tradition by always having homemade caramel sauce in the refrigerator for those moments when you realize you will never be young again, but you can bring back those memories with delicious tastes. And if stored in a air tight container, it will last months in your refrigerator.

1 cup of granulated sugar
1/4 cup of water
2 tablespoons light corn syrup
4 tablespoons of butter
3/4 cup of heavy cream
1 teaspoon of pink himalayan salt or fleur del sel

In a saucepan mix sugar, water and corn syrup. Cook over moderate heat until the mixture turns into a amber color. It should take between 6-10 minutes.

Remove from heat and always stirring, and being very careful, slowly add the butter, cream and salt. It will bubble up a lot. Let it cool down for a few minutes and transfer to a air tight jar. Cool down completely and store in your refrigerator. 
Whenever needed, pop jar without lid in microwave for 30 seconds at a time until softened, or place in a bowl of hot water for a few minutes.