caramelicious
this weekend, i learned some fun things in the kitchen. most noticably: how to make caramel sauce from scratch! even though it took me three tries, it was remarkably easy. mmm. now i get to make caramel-coffee at home on the weekends. if only i had a latte machine so i could go a step better and make caramel lattes. someday...
btw - on the first try, i used a different recipe which failed miserably. once conor came home from work and saw my disaster, he taught me this method... but on the second try i used half & half, not cream, as it was all i had on hand. laziness bit me in the ass, because attempt 2 failed miserably, too. lesson learned: use cream.
ok, here's what you do (this is SO easy!):
1. pour a few cups of sugar into a sauce pan (i think i used ~2)
2. fill the saucepan with water so that the sugar is submerged and you can see about 1 cm between the top of the water line and the sugar sitting in the bottom of the pan.
3. turn on the heat! don't stir! don't touch! boil it until the bubbles start getting really slow and glassy. boil it until the hue turns pale brown... then right when it gets to be a medium to dark brown, proceed to step 4.
4. turn off heat and pour in cream. watch it boil and fizz! start stirring until its smooth and creamy... keep adding cream to your drippiness consitency (it will thicken a lot once cooled, so for this amount of sugar i needed about 1/2 pint of cream.
5. cool it. try it. wa-lah! caramel! yay! fun! delicious.
note: pleaes don't taste it while it's hot, because sugar can really burn you and your tongue. i hear it's worse than being burned with hot oil. seriously.
btw - on the first try, i used a different recipe which failed miserably. once conor came home from work and saw my disaster, he taught me this method... but on the second try i used half & half, not cream, as it was all i had on hand. laziness bit me in the ass, because attempt 2 failed miserably, too. lesson learned: use cream.
ok, here's what you do (this is SO easy!):
1. pour a few cups of sugar into a sauce pan (i think i used ~2)
2. fill the saucepan with water so that the sugar is submerged and you can see about 1 cm between the top of the water line and the sugar sitting in the bottom of the pan.
3. turn on the heat! don't stir! don't touch! boil it until the bubbles start getting really slow and glassy. boil it until the hue turns pale brown... then right when it gets to be a medium to dark brown, proceed to step 4.
4. turn off heat and pour in cream. watch it boil and fizz! start stirring until its smooth and creamy... keep adding cream to your drippiness consitency (it will thicken a lot once cooled, so for this amount of sugar i needed about 1/2 pint of cream.
5. cool it. try it. wa-lah! caramel! yay! fun! delicious.
note: pleaes don't taste it while it's hot, because sugar can really burn you and your tongue. i hear it's worse than being burned with hot oil. seriously.
posted by megan at
1:05:00 PM
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