Caramel Sauce
February 25, 2011 at 1:26 pm 1 comment
MARCH 2 IS NEXT WEDNESDAY! I don’t know about you, but the short month of February has snuck right past me and March begins next week, so time to reserve a spot for our March 2 Cooking Class.
I have been having fun playing around with some of our recipes for our 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
Once you learn the technique, this is an easy last minute dessert you can make in a Flash. This recipe I made 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 set up in the refrigerator, so I may try another formula to try to make it thicker right out of the pot. 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. Then all at once add in your melted butter and cream and stir.
Sugar caramelizing into a deep golden color
Entry filed under: Cooking Class, Dessert, Recipes. Tags: caramel, cooking class, sauce.
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Grilled Pineapple topped with Caramel Sauce « Fresh Food in a Flash | August 26, 2011 at 3:47 pm
[...] made the Caramel Sauce with Orange Slices at my March Quick One-Dish Meals Cooking Class. You can literally drizzle this [...]