This is one recipe which was on my mind for quite a long time.I wanted to make a delicious caramel brownies using this sauce. But in my place i couldn't find readymade sauce, So i decided to try it at home and believe it or not i couldn't resist digging into it. I have been dipping my spoon into the sauce and licking it quite often.
I loved the salty, sweet, caramely taste of this sauce and it goes well when drizzled over some cold icecream, make sure you warm up the sauce quite a little. You can drizzle it over some pancakes, french toast and the option is pretty endless.
I am thinking about making a cake with a caramel butter cream icing too. Hope you will try this out and let me know how it turns out for you..
Preparation Time : 5 mins
Cooking Time : 15 to 20 mins
Makes : 2 cup
Granulated Sugar - 1 cup / 200 grams
Butter - 6 tblspn / 90 grams
Cream / Fresh Cream - 1/2 cup / 120 ml
Salt - 1.5 tsp
Take a nonstick pot. Add in sugar and heat it gently keep mixing it. It will become a clump first then slowly melt.
Once it is melted it will slowly start to get a golden colour.
Once it gets nice golden colour, add in butter and keep mixing. Once all the butter is melted and in cream and mix well.
Now bring it to a boil once and turn off the heat,
Add in salt now and mix well.
Allow it to cool and then store in a air tight container in fridge.
1)Dont over boil it or it will get too thick and hard.
2)If it gets too hard when chilled, you can add some more cream and heat it till melted.
3)The amount of salt depends on your taste. You can add more.
4)This sauce stays good upto a month in fridge.
|Take all your ingredients, you dont need vanilla, some how it showed up here|
|I used a nonstick pot|
|Add sugar it and heat it gently|
|It will start crystalizing first then it will melt slowly|
|look it has started|
|now it has started getting some colour|
|now it is dark and golden.|
|Add in butter|
|and mix well|
|this is how it looks once all the butter is added|
|Add in cream|
|bring it to a boil|
|when it boils, turn off the heat|
|Take it off the heat and add in salt|
|Let it cool down, it will get thick as it cools|