Saturday, August 7, 2010
Salted Caramel Bourbon Sauce
Start out with a heavy saucepan that you think is too large. There will be a hot sugar mixture in here, and later we're going to add cream. The sugar is going to bubble up. You do not want it to bubble over. Cleaning hardened caramel off of your stove is not how you want to spend your evening.
Oh, and use a wooden spoon or a silicone spatula that's rated for high heats. Melted plastic doesn't taste very good, and I hear it's not good for your overall health.
You'll also want to have your ingredients ready and on standby. Caramel is a little patient, but it won't wait long enough for you to hunt through your freezer for that stick of butter you're sure you had.
Once in a while, give your saucepan a swirl to mix everything together. But again, do not stir.
Stirring causes sugar crystals to form and will make your velvety caramel sauce gritty.
NOW you can stir. Stir, stir, stir. You'll think it won't come together, but it will. Be sure to stir deep in the corners.
Be sure to take the pot off the heat, especially if you have a gas grill. I'm just going to guess that you like having eyebrows. I'm not saying it's going to burst into flames...but you never know. Flames + alcohol = dangerous combination.
At any rate, pour your caramel sauce over something tasty.
Or you could just eat it straight from whatever you're storing it in. It can be our little secret.
Recipe: Salted Caramel Bourbon Sauce
1 c. sugar
1/2 c. water
2 tbsp. light Karo syrup
3/4 c. heavy cream
4 tbsp. butter
1/4 c. bourbon whiskey
1 tsp. sea salt
dash of cayenne pepper
Combine sugar, water, and Karo syrup in a heavy pan. Heat over medium heat and allow to boil for 10 minutes.
Remove from heat and stir in heavy cream.
Return to heat. Add butter and stir until melted.
Add bourbon, sea salt, and cayenne pepper.
Allow sauce to cool before using.
Here's what it looks like the next day. Mmmm.