I wanted to make a few recipes that you can give as gifts this holiday season. When I saw this recipe, I remembered in pastry school that this was a “tricky” sauce to make.
Saying that, this is also a decadent and wonderful sauce. It is really easy, however you have to make sure you pay attention to this sauce while it’s cooking. You can easily go from delicious to burnt in a few seconds.
Here are a few hints that are not on the recipe that follows. I learned this in school. If you add a few drops of light corn syrups, this will prevent caramel from crystallizing. Also, make sure the whipping cream is hot before you adding. This sauce will bubble like crazy when you add the whipping cream, so be very careful that no children are around.
Also, make sure that when you think the color is deep amber; take it off the heat immediately. This is where you can burn caramel. After all the ingredients are added, you will think the sauce is too fluid (or liquid). That’s good. This is because as it cools, it thickens. If it’s too thick at the beginning, you won’t have sauce; you will have candy (that’s not so bad, huh?)
This is a wonderful gift. It’s delicious to drizzle over ice cream, cake or just take a spoonful and devour!!!!
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