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Caramel Sauce

Caramel Sauce

As I have mentioned in my earlier posts I prefer homemade food and the core reason behind this choice is that I want to be sure what we are eating. No matter how tempting packaging and presentation of processed food is, it can never be as good and healthy as home cooked meal. You must have noticed that fast food and processed food is advertised showing that consumers are happy and healthy and having a great time enjoying it with family. But come on! How can they have your family’s best interest when their target is profit?? We can’t just stop having fast food or convenience food just like that but we can pay a little attention to labels. Check and compare which product is less processed. How? There will be shorter list of ingredients. Plus those ingredients are mostly recognisable ; not a list of codes. Have I bored you enough? HELLOOOO!!!?? Anyone there??

** crickets**

Fine fine , I get it. Let me get back to the recipe. It is one of those things which are always in my refrigerator. There is no corn syrup, no preservatives and no artificial colouring added. It would require some time and attention though. My daughter has her own signature dessert showcasing this sauce. She slices a banana, pour some chocolate syrup, caramel syrup and cream. Hmmm soooo good.

ingredients:

1 cup granulated sugar

1/4 cup warm milk

200 ml cream, at room temperature

1/8 tsp salt

1 1/2 tsp vanilla essence

method:

In a large, heavy base saucepan, spread sugar as evenly as possible. Place over medium-low flame and keep an eye on it. When the sugar starts to melt around the edges, use a heatproof spatula to gently stir it towards the centre. Stir very gently. Do not over stir. When all the sugar is melted and the caramel reaches deep amber colour, remove it from the flame. Pour warm milk and stir quickly. NOTE: The mixture will bubble and steam violently so be very careful. Continue stirring and add cream. Mix well till the cream is well incorporated and the mixture is smooth. If any sugar has hardened, place the sauce pan over low heat and whisk till smooth.

It will be slightly thinner than desired consistency and will get thicker once cooled down. Add salt and vanilla essence. Let it cool completely before pouring into an airtight container or squeezy bottle. Keep refrigerated. It can be rewarmed in the microwave or in a saucepan over low heat if needed.

( To test the colour, spoon a drop onto a white plate/bowl)



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