I have a treat for you—this is a recipe from my sister, Peggy which she promises is swoon worthy (not her words but I translated). She sent it to me in an email and I am giving it to you verbatim except for number 1, where she said to have the ingredients hany—I translated that to mean handy—
I then added a d to refridgerator but spellcheck told me I was wrong so I took it out again. Seems she has a grudge against d, while I am having a love fest with the letter.
Anyway, without further ado—be ready to be amazed:
Hi Lou, (that’s me)
As promised the
Salted Caramel Sauce
2 c. Granulated sugar
12 T. Unsalted butter, room temp., cut into pieces.
1 c. Heavy (whipping) cream
1 T. Fleur de sel (finishing salt)
1. Have handy all ingredients.
2. Heat sugar over med. heat. When sugar starts to melt, whisk (takes a while, be patient). Stop whisking when sugar is completely melted. Just swirl pan to move sugar around.
3. Continue cooking until sugar turns a dark amber colour or 350 degrees on a candy thermometer.
4. As soon as sugar reaches the dark amber stage, add butter, whisk until melted. Switch to wooden spoon if whisk becomes clumped with sugar.
5. Remove pan from heat. Slowly pour in cream, whisking until smooth. Whisk in salt. (start with half a T. then taste to see if you would like to add more)
6. Let caramel cool in pan for 10 min. Pour into large jar with lid. Store in refrigerator for one month.
Delicious with anything chocolate or vanilla or ice cream. I like it over a brownie topped with ice cream. Experiment….like over pumpkin pie!
For those who get confused easily, the big T is for tablespoon and c. is for cup. Most of you know this already, but I thought I would follow the Martha Stewart train of thought which explains even the tiniest detail in case you do not catch her drift—eg. how to fold a square napkin into a triangle—fold it using the opposite corners, not the adjacent corners (ha ha). I had to add the “ha ha” so you would know I was kidding.
Feel free to tell me what your swoon worthy food is.