Caramel sauce

[Ginger]

Here is a good and easy recipe of caramel sauce.

1 cup of brown sugar.
1 cup of corn sirup.
2 tablespoons of butter.
1/2 cup of milk.
1/4 teaspoon of salt.

Put all those ingredients on medium-low heat.
(mix a little).

Let it boil for 5 minutes.
Retire it from the heat.
Put 1 tablespoon of vanilla extract. (mix a liitle more)

You can serve it on white cake, ice cream, toasts !
It is so good ! :slurp:

[PrettyHate]

I thought that said Camel Sauce :rolleyes:

[Ginger]

I thought that said Camel Sauce :rolleyes:

Your post made me check in my French-english to see if the word "caramel" in english was really the same that in french ! :laugh:

Camel sauce, ewww ! :)

[PrettyHate]

Camel sauce, ewww ! :)

LOL That is what I say too!!

Besides, camels are WAY to cute to eat!

[Vampira_666]

sounds delicious :slurp: ...can't wait to try it :)

[jeffbot]

Here's a HARD way of making caramel sauce...

750 grams of white sugar
750 mls of 35% Milk, Whipping

With a heavy sauce pot, Beginning on high heat, melt a small amount of sugar and stir and wait for the sugar to completely melt. Gradually add sugar, making sure each addition melts completely, after every addition add a bit more sugar, until all sugar is used. A nice light brown colour should result, if it gets too dark, it will be bitter. Careful now, because if the caramel touches your skin it will HURT and BREAK SKIN. Slowly add the cream, at small amounts. Careful because it will cause the caramel to bubble up. continue to add milk until all used. stir and when it achieves a nice caramel colour and a nice viscosity. Pour into a container and use.


BE VERY CAREFUL WHEN USING THIS RECIPE, DO NOT LET CHILDREN ATTEMPT THIS RECIPE, AND I TAKE NO RESPONSIBILITY FOR WHAT MAY HAPPEN. So please be careful.
This is the recipe we use at school. I go to George Brown Culinary School in Toronto. Hehe. This is what we use in the baking program. I messed it up the first time... and second. It was pretty awesome the third time though...:O

[fuzzbutts]

Jeffbot, we use a *very* similar recipe at the restaurant I work at, except we use equal portions sugar and heavy cream. A good way to prevent all the bubbling up is to heat the cream so that it is at a low simmer. And make sure the pot you melt the sugar in is large enough to contain the whole mixture! :)

I like to steep a vanilla bean in the cream before adding it to the sugar. YUMMY.

[jeffbot]

Yup actually thats what my baking teacher said to do, to warm the milk as well. VERY GOOD TIP. hehehe. The vanilla bean is a GREAT idea too!! I should mention that to me teacher...