Caramel Sauce

Hey everyone! is that time again.

Tonite i am going to share a delicious recipe a dessert! yummers! its a two part recipe i am going to divide into two part because this caramel sauce was suppose to be easy but actually is very tricky, yep i stumble into it yesterday and decided to use it on a dessert i was inventing a sour apple braided pastry puff with a hazelnut caramel sauce. Well yea the hazelnut caramel sauce was kinda pain in the butt to make but i am surely glad i stuck it out because it came out like nothing i tasted.

So here it is, its from Ina Garten from food network.

Ingredients

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 cups heavy cream
• 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

(Well here is where for me got tricky i followed the exact recipe except the sugar wasn't turning chestnut brown i decided to add the mix of heavy cream and vanilla and well  i made the heavy cream using 1 cup of low fat milk, 2/3 of butter and 1 tablespoon of flour *yes that the recipe for homemade heavy cream* and when i saw it wasn't coming together i almost threw it out but i decided to add one more cup of sugar and hazelnut creamer about 3-4 tablespoons and 1 teaspoon of cinnamon after that it started to evaporate some more and turn out like a glaze and very good!!! so i let it cool down simmering over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. And do not worry its going to look white when cooled down

And there you go Hazelnut caramel sauce and goes perfect over any desserts drizzel over it or brushed over pastry puff before putting in the oven and it created a wonderful crunchy oh very crunchy crust .

Well see you next time!!! May the dorkyness be with you.

Optimus Dork