Blogging Marathon#65: Week 2/ Day 1
Theme: 1 Sauce — 2 Dishes
Dish: Caramel Sauce
Making caramel has always intimidated me, I burnt quite a few pans and quite a bit of sugar that I even stopped trying. But then happened to see this easy to make caramel sauce recipe on Food52 and I gave it a try.
The good thing about this recipe is that there is no need to judge when the caramel is ready based on its color, which is the point where I usually mess up and either over or under cook the sauce. In this recipe, a thermometer is used to make sure that there’s little to no chance of messing it up. It is important to have a sugar thermometer to make this, they are pretty cheap (I broke the one you see in the photo and bought a new one recently from Bed, Bath and Beyond for $10).
This Caramel sauce keeps for months in the refrigerator. It can be used to jazz up vanilla ice cream or simple pound cake or a slice of apple. It can be eaten by the spoonfuls as well 🙂