Caramel Sauce

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Caramel Sauce 2-25-11Prep 1 min.   Cook 20 mins.  Eat 21 mins.
I have been having fun playing around with some of our recipes for our March 2, 2011 Quick One-Dish Meals Cooking class like the Asparagus Leek Risotto I posted on February 21.  Today I’m posting pictures of sugar caramelizing into a delicious caramel sauce which will top the juicy and sweet oranges I’ve found at the farmers markets this past month. 
Sugar Syrup bubbling

Sugar Syrup bubbling

Once you learn the technique, this is an easy last minute dessert you can make in a Flash.  The recipe from the LA Times calls for 1 cup sugar, 1/2 cup water, a squirt of lemon juice, 1/2 cup butter and 3/4 cup whipping cream (ingredients I usually have on hand).  It was liquidy until it cooled and set up in the refrigerator.
Sugar caramelizing into a deep golden color

Sugar caramelizing into a deep golden color

The important part is to combine your sugar, water and lemon juice in a pot on low heat and DO NOT STIR. Once the sugar is dissolved, increase heat to medium and watch the process of caramelizing the sugar carefully, so you get it off the heat at the precise moment it gets to that deep golden color.

Add one stick of butter and 3/4 cup whipping cream.

Add one stick of butter and 3/4 cup whipping cream.

WARNING:  STAND BACK TO AVOID BURNS.  Then all at once add in your butter and cream and when things settle down, stir.

Caramel Oranges 3-11Set caramel sauce aside to cool.  Once cooled, you can store the sauce in a container in the refrigerator until you are ready to serve.    For a simple dessert, spoon the caramel sauce over orange slices, add chopped pecans to garnish and serve.   Yum-Yum!
After you’ve mastered the caramel sauce, try the Grilled Pineapple with Caramel Sauce. 

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