California Central Coast Recipes

Caramel Sauce

2017 TheRomanticTable.com
There is nothing like real Caramel sauce, once you had the real thing you will never want to go back to the industrial version you buy in the store.

It is very easy to make and goes well with so many kinds of desserts. We especially like it on Baked Apples, Adelaida Style. It gives the apple a wonderful old fashioned caramel apple taste.

You can tailor the taste of the sauce by the amount of browning of the sugar syrup. The more brown the sauce, the sharper the taste. For baked apples, we like to let the syrup cook to a light Mahogany brown.


www.theromantictable.com 2017, Caramel Sauce
Preparation time: 5 minutes
Cooking time: 10 minutes
MAKES 4 SERVINGS.
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Ingredients.

3/4 cups Granulated Sugar
3 Tablespoons water
1 Tablespoons Lemon Juice
1/4 cup Heavy Cream
1/2 teaspoons Vanilla Extract
2 Tablespoons Unsalted Butter , optional
Salt to taste.


Preparation Directions.

1 Place the sugar, water and lemon juice in a sauce pan over medium and bring the sugar solution to a boil.

2 Reduce the heat to medium low while stirring. Continue to cook the mixture until the mixture turns to a light Mahogany brown. The more brown, the sharper the final taste will be.

3 Remove the mixture from the stove and carefully add the cream while stirring. When all the cream is added, stir in the vanilla extract, then the butter if you are using it.

4 Stir in a pinch of salt to taste and serve immediately.

5 If you are not using the sauce immediately, it will stiffen up considerably. To store, pour the sauce into a reheatable or microwave safe container so you can easily reheat the sauce when you serve it.


Wine and Food Pairing and Serving Suggestions.

This is a great sauce to serve over Baked Apples, Adelaida Style or any kind of baked fruit. It is also great on ice cream.

A tip from Sue!

No cheese on seafood please!

When serving an Italian seafood dish, unless the recipe specifically calls for cheese, grated Parmesan cheese on top is not a good idea!

The pungent taste of Parmesan is usually too strong for the delicate fish flavors.