I don't know if you've had the audacity, the guts, the.... whatever-this-is-called to attempt to make caramel sauce, but I'll gladly give anybody a standing ovation for the effort.
I tried to make caramel sauce tonight. A frosting actually. And ... By the looks of it, I'm disappointed. It looks a little clumpy...the frosting.
So I started with one cup of granulated sugar over medium heat. It took about ten minutes that felt like forever and a day, for it to start really melting. Stir. The recipe I had said to use a wisk. I had to switch to a wooden spoon because my wisk is getting all bent out of shape. Anyway...
Fifteen minutes, and now it's starting to turn to liquid. Finally. Stir, stir, stiiiiiiir! Okay. ten minutes of playing around with huge sugar crystal clumps, the solution melted. Add the six tablespoons of butter, and stir like there's no tomorrow. Melt that butta! Then, this is where I think I messed up. I turned off the heat and added the 1/2 cup of heavy cream. The mixture instantly began to seize up. Turned the heat back on and did some more stirring. About another ten minutes worth. Finally, the mixture mostly smoothed out. Remove from heat. I'm anxious. I didn't want this crap solidifying in my pan. I'm already having nightmares just imagining cleaning this poor pot.
After waiting for an eternity...all of about three minutes. I poured the caramel sauce into my bowl of 1/2 cups of powdered sugar, and stirred. I'm crazy. This is a plastic bowl. Hopefully, the sugar was enough padding. Eh, I'm gonna die in like five years anyway. BRING IT!
So there I was, mixing and mixing and more mixing. This sauce isn't blending into the sugar. I need to add more liquid. Milk. Three tablespoons. I should have added them one at a time, but I've got guts, so I wham, bam, thank you ma'am! all three, one right after another and mix like crazy. It's sloppy, it's wet, it's a little loose, but it finally mostly incorporated.
I poured the mixture over my chocolate cake base and threw the whole thing in the fridge. I'll tackle the death of my pot tomorrow. Hopefully some Dawn infused hot water will at least loosen the sticky goop off my pot. Otherwise, I guess that's what they call... seasoning the pan? Anyway, I'll share a pic tomorrow after it's solidified enough to remove the spring-form wall... assuming I can get the damn thing off!
I tried to make caramel sauce tonight. A frosting actually. And ... By the looks of it, I'm disappointed. It looks a little clumpy...the frosting.
So I started with one cup of granulated sugar over medium heat. It took about ten minutes that felt like forever and a day, for it to start really melting. Stir. The recipe I had said to use a wisk. I had to switch to a wooden spoon because my wisk is getting all bent out of shape. Anyway...
Fifteen minutes, and now it's starting to turn to liquid. Finally. Stir, stir, stiiiiiiir! Okay. ten minutes of playing around with huge sugar crystal clumps, the solution melted. Add the six tablespoons of butter, and stir like there's no tomorrow. Melt that butta! Then, this is where I think I messed up. I turned off the heat and added the 1/2 cup of heavy cream. The mixture instantly began to seize up. Turned the heat back on and did some more stirring. About another ten minutes worth. Finally, the mixture mostly smoothed out. Remove from heat. I'm anxious. I didn't want this crap solidifying in my pan. I'm already having nightmares just imagining cleaning this poor pot.
After waiting for an eternity...all of about three minutes. I poured the caramel sauce into my bowl of 1/2 cups of powdered sugar, and stirred. I'm crazy. This is a plastic bowl. Hopefully, the sugar was enough padding. Eh, I'm gonna die in like five years anyway. BRING IT!
So there I was, mixing and mixing and more mixing. This sauce isn't blending into the sugar. I need to add more liquid. Milk. Three tablespoons. I should have added them one at a time, but I've got guts, so I wham, bam, thank you ma'am! all three, one right after another and mix like crazy. It's sloppy, it's wet, it's a little loose, but it finally mostly incorporated.
I poured the mixture over my chocolate cake base and threw the whole thing in the fridge. I'll tackle the death of my pot tomorrow. Hopefully some Dawn infused hot water will at least loosen the sticky goop off my pot. Otherwise, I guess that's what they call... seasoning the pan? Anyway, I'll share a pic tomorrow after it's solidified enough to remove the spring-form wall... assuming I can get the damn thing off!
