Herb-Infused Caramel Sauce
There is nothing I enjoy more than making my caramel aucea nd infusing it with adiffernet flavor/twist. I feel like a mad scientist when I do this.
And it is simple. Just infuse your sugar with whatever herb you would like to use: Rose Petals, Basil, Lavender, Orange Tarragon, Lemongra, whatever you like.
Throw a 'handful" of the herb of choice into a food processor and let it spin. About a cup of herbs to 2 cups sugart. If it is too storng, ad more sugar, if not strong enough, add more herbs.
BASIC CARAMEL SAUCE
Caramel Sauce is easy to make. The trick is learning when to stop cooking the sugar and add the heavy cream; it makes the difference between perfect caramel sauce and burnt caramel sauce. Should you have a slight “burnt” taste, add a few drops of vanilla extract. This can “mask” the taste a bit.
Chefs Tip: If you are afraid to burn the sauce, you may add the cream a few seconds before it is the ideal color and then continue to cook. This is a method for those that are not completely comfortable with the correct “smell” yet!
Ingredients:
1 1/2 Cups Water
94 1/2 Cups Sugar, granulated
3 Cups Heavy Cream
Lemon cut in half
1 tbsp. Lemon Juice
Method:
1) Take the 1/2 lemon and rub around the sides and bottom of the pot. The acid will prevent the sugar from crystallizing.
Mix sugar and water together in a large high-sided pot that will accommodate the addition of the cream with room to boil up.
2) Squeeze in lemon juice
3) Bring sugar/water mixture to a boil and watch carefully.
4) If some crystallization does form, you may take a wet pastry brush and brush down the sides; the crystallization usually will dissolve.
5) Continue to boil and the mixture will slowly start to turn light brown. Swirl pot every few minutes.
6) Watch carefully ; once the mixture begins to caramelize, it will start to turn darker more quickly.
7) With the first hint of a “burnt” smell but still a nice light caramel color, add the heavy cream slowly. Let the mixture boil up, turn heat off and whisk. If the sauce is too light in color, you may continue to cook and it will darken.
Pour in to clean glass jars; cool and refrigerate.
To use, microwave for a few seconds.
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