Learned something new today…. and it’s the dry method to making home made caramel sauce….
starts with a pan being heated on the stove and sugar being gradually added to the pan… once the tablespoon you add has melted, add some more… this way, the liquid never goes past a certain temperature and therefore the sugar doesnt burn… once everything is dissolved, add cream gradually… with the pot still on the stove as to not cool the sugar too much, add cream and slowly incorporate it (it will bubble up and steam so be careful)… you’re left with a very creamy and oh so yummy caramel sauce (another trick is adding a little bit of chocolate to the warm -not scalding hot – sauce in order to thicken it up even more)
Used about 500g of sugar to 400ml of cream and 100g of chocolate… scale acording to your need…. enjoy!
This sounds awesome, I never thought of adding Chocolate, but I can not wait to try it.