Dec 032012
This is a great Caramel Sauce to use for Sticky Toffee Pudding. What I like about it is the little hint of lemon does add just the touch to give the sweet sauce a little citrus touch. You can read a lot of different caramel recipes and they give you a time or color you are to look for, but I am a firm believer that a candy thermometer is totally necessary when working with sugars.

Caramel Sauce Recipe

1/2 Cup of Granulated Sugar
1/2 Cup of Brown Sugar
1 Tablespoon of Water
1 Teaspoon of Lemon Juice
pinch of Sea Salt
2 Teaspoons of Vanilla Extract
3/4 Cup of Heavy Cream
Candy Thermometer
In a pot over medium heat add all ingredients except the Vanilla and Heavy Cream. Bring the mixture to a boil without stirring to 225 degrees. The remove from heat and stir in heavy cream and vanilla. Return to heat and bring mixture back up to 235 degrees.
Dec 162008

I love taking cooking classes at the Culinary Institute in New York City. You name it they have a class on it. It is perfect, classes are held in the evenings and on the weekends. Recently, I took a class on petite fours- small ovens. One of the petite fours I was made was a cashew turtle, which involved making a caramel. Well, I had a faulty candy Thermometer and my caramel burned. (Even though I had just learned the trick on testing thermometers.) So if you burn your caramel quickly pour the caramel through a strain and whisk in chocolate. It will take away the burnt flavor. I guess every fault really is a fashion. Personally I think our caramels tasted that must better with the over load of chocolate!