Ok, so… I was thinking…
It might be cool to start doing ‘quick recipes’. You know, recipes that are simple and require only a few simple ingredients. Ones that are staples in the cooking world but that I’d still love to share with you. I hope this sounds interesting and so here’s the first Quick Recipe recipe… caramel sauce.
Caramel sauce is something everyone can and should make at home. Just 5 ingredients and 15 minutes and you’ll have a mouth watering sauce the whole family will love. Caramel seems intimidating and reserved for experience home cooks and chefs – false. Caramel is easy – there’s no need for candy thermometers or a wet pastry brush – just a pot with a lid! Seriously!
So since this is a quick recipe lets get straight into it!
Prep time: 5 mins Cook time: 10 mins
- 1 cup Demerara sugar
- 1/2 cup cream
- 4 tbsp salted butter
- 3 tbsp water
- 1/4 tsp salt
- squeeze of lemon (optional)
1. In a medium heavy bottom sauce pan add Demerara sugar and water. Gently swirl to saturate all the sugar, don’t use a spoon or whisk. Turn heat on to medium/medium high.
2. Make sure all the sugar has dissolved into the water. At this point you can add a squeeze of lemon juice if you want. The acid helps prevent crystallization from forming. Now place a tight fitting lid on and let cook 4-6 mins. Check ever 2-3 mins or so to gauge the sugar’s color.
The reason the lid is used is so there’s no need to wet a brush and wipe down the sides to prevent sugar crystals from forming. The steam automatically ‘brushes’ the sides for you – it’s a neat trick!
3. Once the sugar is dark amber in color and smells sweet but slightly bitter remove it from the heat. Pour in your cold cream and with a long handled wooden spoon stir vigorously. The sugar and cream are going to bubble up like crazy – this is normal. Once the cream is mixed in add the butter. Mix until melted.
4. Wait till slightly cool then pour into airtight container. Refrigerate until cold.
Note: Do not, I repeat do not walk away when making caramel, sugar burns extremely quick and the seconds between delicious and burnt mess are very few.
Also it might be handy to have a bowl of cold water near by for any accidents – working with hot sugar can be dangerous.