Brownies are still king… but
Caramel Sauce! How can you live without this stuff on your Ice Cream, or Cake?
If you've been scared off by all the warnings about how hard it is to make, don't worry; this recipe is a snap and is ready in no time.
Now I hear all the purists out there screaming that you can't whisk boiling sugar! "It'll crystalise and turn to rock candy!!" they will tell you...
Well yes and no. If you made this just with white sugar, then you would have to follow all the rules: No stirring, use a wet pastry brush to 'paint down the sides' of the pot. Ugh!
By using just a small amount of corn syrup (or any invert sugar), we avoid all of those hassles.
The corn syrup keeps disaster at bay, and allows you to stir / whisk the sugar - this adds a comfort level for those of us who can't just stand there.
Make sure you use a pot that is large enough...
This will boil up furiously when the cream is added, and you don't want sticky, super hot sugar all over the stove-top and you hands!
So Whisk away, and try not to eat it all at once.
1-2 Tblsp corn syrup (light or dark, whatever is available)
2 Tblsp water
1cup heavy cream (35% fat whipping cream)
Prep time: ,
Cook time: ,
Makes: 1½ cups
-In a heavy bottom pot combine sugar, water and corn syrup.
-Heat at med-high whisking as the sugar dissolves and starts to boil.
-Cook just until golden brown and you get that 'caramel' smell.
-Turn off heat and add cream to pot all at once, and whisk to incorporate.
-Allow to cool slightly, then pour into heat proof container.