Sometimes when one is bombarded daily with food recipes one forgets the one that transcends all others. I published this recipe just over a year ago and here I am making caramel sauce after neglecting this golden wonder for far too many months.
It is the attention to detail. The little extra that pushes something over the top. That take it from very good to extraordinary. And when that extraordinary itself is truly magnificent you have pure gold.
During our restaurant years every evening I made a gorgeous caramel sauce. We would pour it liberally over our house-made ice cream. The recipe was time consuming and demanding. So I started the hunt for a caramel sauce that one could whip up quickly and without too much stress.
Making caramel sauce is rather like the fairy tale Brothers Grim Rumpelstiltskin. You turn water and sugar into a deep burnished rich golden colour. And you do not have to give up your first-born child to do it.
This caramel recipe has just the right balance of caramelized sugar to butter and cream. The recipe is easy. You put water and sugar into a pan. Watch it turn a deep golden brown. Whisk in butter. The aroma smells like McIntosh Toffee. Add a little cream. Cool. Taste. Sprinkle in flakes of fleur de sel and faster than you can say Rumpelstiltskin you have the most decadent salted caramel sauce.
Pour it over ice cream or a slice of cake. Add a generous dollop of whipped cream and you have a dessert worthy of a four star restaurant. The very best part of this recipe for caramel sauce. It refrigerates beautifully. I must admit I occasionally remove the chilled sauce, dip a spoon into its silky goodness and swoon over this stealthy treat. The sauce will keep two weeks refrigerated. Unbelievable but this has kept more than the specified two weeks when I hid it behind the mustard and totally forgot about it. It was still good almost a month later.
SALTED CARAMEL SAUCE – is pure gold!