I made my very own caramel sauce for the first time ever! And I was especially happy that it worked out on my first try (very unexpected). I used the tutorial at Bakers Royale, which was SO helpful. It has step-by-step carmeling instructions and even a color chart so you know exactly when the caramel is ready. I ended up having to use a bit more cream than the recipe calls for (high altitude funkiness rears its ugly head again?), and I also added several grinds of sea salt to evolve caramel into its hipper, more exciting form: salted caramel.
I plan to use this delicious magic sugarsauce for my friend's birthday on Tuesday, in a recipe that is currently developing in my head but will most likely be based in a molten chocolate cake. Stay tuned.
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