This is a very easy (or you can say lazy) way of making caramel sauce. I actually tried, many times, the more classic way, using brown sugar, butter and cream. Somehow, I just couldn’t get the right color or the sauce just curdled. So this recipe is more practical and it tastes as good, if not better than the other one ! You can use as a dip for fruits or drizzle over cupcakes, coffee, ice cream, etc. Add some sea salt on top and you have salted caramel sauce!
Makes about 1 cup
8 ounces caramel candies
1/2 cup whipping cream
Unwrap and melt candies in a non-stick pot over a pan of simmering water
When candies are completely melted, add whipping cream
Remove pan of water and heat non-stick pot directly on stove on low heat (remember to wipe the bottom of the pot)
Stir constantly until smooth, be careful not to scorch
Serve warm or at room temperature, store remaining sauce in refrigerator for up to one week
This is a modified version of the recipe I learned from my pastry course a few months ago. I didn’t have whipping or half and half cream at home, so I thought I would use milk and do a light version. It came out better than I thought! It may not be as creamy but it tastes almost as good as the original recipe! You can use it over any dessert, e.g. cakes, pies, puddings, pastries, cobblers, etc.
300 mL 2% milk
4 egg yolks
50 gram granulated sugar
1/2 to 1 vanilla bean
Gently whisk 1/3 of the milk with sugar and egg yolks, set aside
Cut and scrape vanilla bean
Put vanilla bean, including the pod, into the remaining of the milk and heat in a non-stick pot over medium heat until boil.
Turn heat down to low
Pour some boiled milk into egg mixture to temper, then pour back into the pot
Heat mixture until thick enough to coat back of wooden spoon, stirring constantly (Coat back of wooden spoon with sauce, draw a streak in the middle with your finger, if streak stays clear, the sauce is ready. Watch closely when cooking, the sauce thickens quite quickly. Do not over cook or you will have scrambled eggs instead!)
Remove from heat, strain twice through a fine mesh
Serve immediately or cool then refrigerate
Use within one week
Original recipe by Chef Marco Ropke at the Pastry Training Centre of Vancouver