Salted, Spiced Caramel Sauce

This weekend I’m serving Salted, Spiced Caramel Pumpkin Gelato!  Yum!  It’s all about using the flavors of fall.

Whenever I make a recipe with many components, I try to get some of them done ahead of time.  So… today we’re making the caramel portion of the gelato. This is very similar to the salted caramel recipe I used in the Salted Caramel Chocolates at my dessert party over the summer.

The process of making caramel is truly beautiful. Watching the sugar go from a pale, translucent white to a deep, dark, rich amber is so fantastic.  The transformation is magical and lovely.

So let’s make this during the week, and on Saturday we’ll have a bit less to do.  Who’s coming over to enjoy your meal this weekend?

Salted, Spiced Caramel Sauce

Prep Time: 20 minutes

Yield: Makes about 1 cup

Recipe

1/4 cup water

1 cup granulated sugar

2 tablespoons light corn syrup

1/4 cup (1/2 stick) unsalted butter

1/4 cup heavy cream

1 tablespoon crème fraîche

3/4 teaspoon coarse sea salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

  1. In a medium-sized saucepan, combine the water, sugar and corn syrup. Cook this mixture over medium heat, until the color is a very dark amber. This should take about 10 to 15 minutes. Do not ever stir this mixture!
  2. Once you've achieved the dark color, reduce the heat to low and carefully whisk in the butter, cream, and crème fraîche. Stand back! When you add these ingredients, the mixture will likely hiss and bubble up. Continue to whisk until it's smooth. Then add the salt, cinnamon, cardamom and nutmeg. Stir to blend, and remove from the heat.

Notes

This caramel can be made up to at least a week ahead of time. Keep it stored in the refrigerator and warm it to soften.

http://cookingontheweekends.com/2011/09/salted-spiced-caramel-sauce/

 

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Comments

  1. Jamie says

    Will this harden up? I need to take it to school for an extra credit project, but I won’t be able to heat it.

    • valentina says

      Hi jamie, It will thicken slightly from its heated state, but won’t really become at all firm unless it’s refrigerated for at least an hour or so. Hope this helps — and hope you can swing it – it’s delicious! :-)

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