Our apples are ready. Two trees full with limbs bending to the ground. This time of year inevitably; with apples on the tree, morning frost, and a crispness in the air, reminds me of Robert Frost's famous poem.
Apple picking season also means finding ways to use all of our apples. One of my favorite apple treats is Homemade Carmel Sauce with apple slices.Homemade Caramel Sauce:
CAUTION: This recipe involves very high temperatures. The melted sugar in this recipe will reach over 360 degrees and will stick to skin if spilled or splashed and will cause severe burns. The contents will foam up when butter and cream are added and will boil over if a deep pot is not used. Although this recipe is rather simple, it should not be attempted by children without adult supervision.
1 cup sugar
6 tablespoons salted butter
1/2 cup cream
Get all of your ingredients ready. This recipe requires you to move fast to prevent burning. There will be no time to scramble for ingredients. Place sugar in a large sauce pan; at least 6 quarts (if doubling the recipe, us a 12 quart pan with a bottom of, at least, 12 inches in diameter. This will help prevent your sugar from burning). Break up any lumps in the sugar. Over medium heat, heat sugar until it is about half melted. Stir rapidly until all the sugar has melted. Break up any sugar lumps that appear. The sugar should be a medium amber color. Do not allow it to get darker, because it will burn the sugar. Do not let the sugar boil.
Add the butter and stir rapidly until the butter is melted and fully incorporated into the sugar. When you add the butter and stir, the mixture will foam up and give off some very hot steam. I like to us a spoon with a very long handle so my hands don't get steam burns.
Add the cream to the mixture and stir rapidly until the cream is fully incorporated into the mixture. Watch out, the mixture will foam up again. Immediately remove the caramel sauce from the pan and pour into a heat proof container. I like to use a Pyrex measuring cup. Allow caramel sauce to cool before eating.
1 cup sugar
6 tablespoons salted butter
1/2 cup cream
Get all of your ingredients ready. This recipe requires you to move fast to prevent burning. There will be no time to scramble for ingredients. Place sugar in a large sauce pan; at least 6 quarts (if doubling the recipe, us a 12 quart pan with a bottom of, at least, 12 inches in diameter. This will help prevent your sugar from burning). Break up any lumps in the sugar. Over medium heat, heat sugar until it is about half melted. Stir rapidly until all the sugar has melted. Break up any sugar lumps that appear. The sugar should be a medium amber color. Do not allow it to get darker, because it will burn the sugar. Do not let the sugar boil.
Add the butter and stir rapidly until the butter is melted and fully incorporated into the sugar. When you add the butter and stir, the mixture will foam up and give off some very hot steam. I like to us a spoon with a very long handle so my hands don't get steam burns.
Add the cream to the mixture and stir rapidly until the cream is fully incorporated into the mixture. Watch out, the mixture will foam up again. Immediately remove the caramel sauce from the pan and pour into a heat proof container. I like to use a Pyrex measuring cup. Allow caramel sauce to cool before eating.
Caramel sauce! I'd have to hide the recipe from my husband!
ReplyDeleteI'll file that one. Thanks.
Can't wait to try this recipe! Thanks Kirsten
ReplyDelete