Caramel Sauce

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Zalbar's picture
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Caramel Sauce
One of my new duties is prepping the caramel sauce for the desserts at the restaurant. They showed me how to do it, and I repeated it no problem, but I wasn't really happy with the results. So I practiced some at home, and now I have 2 cups of this stuff in my fridge that I have no idea what to do with.

Any suggestions? I tried it over some poached pears, but the pears cut right through any other flavours there.

Ice cream I suppose.
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Nina's picture
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Dilute it with a fruit juice and add it to fruit based soups. 

Dip a frozen banana into warmed sauce, freeze, then dip into melted chocolate, mmm and add some chopped toasted walnuts. 

Homemade ice cream with caramel swirl.

Or a milkshake with added caramel.

Dip apple slices into the c-sauce!
That's all I got....  
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Yes... Ice Cream -- swirled or completely mixed in.  Whatever you do, don't flush it down the drain unless you have a good plumber!

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It's fall which means granny smith apples are starting to come into season. Cut slices of apples, drizzle caramel and eat! If you want to get fancy, sprinkle with some fleur de sel and candied nuts (I prefer pecans).

Just curious: what was the ratio that they gave you to start with, and what ratio did end up liking?
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Stick of butter (4 oz?), 1 1/4 cups of sugar

as it was heating I ended up adding another 2 pats of butter

Pretty sure I should have used more cream than I did, and that's what I'm playing around with.

The way he showed me was quite different than I'd seen elsewhere. Basically dumped it all in a pot and then put it on low heat, and just waited. When I asked about it he said that it's because you can do it fast with med/high heat but you can end up scorching the sugar and having to start over. Also you can end up crystallizing the entire batch, but his way the butter melts and covers the sugar. He kept stressing about not touching the thing, no mixing, no stirring, just an initial shake to even out the ingredients till it was the right color.

p.s. dairy added to hot melted sugar is something to see. This is the part I need to play with, I'm thinking I'm not using enough cream.