Receta Secret Recipe Club Reveal Day: Vanilla Caramel Sauce
Happy
Secret Recipe Club Reveal Day!!! I hope you all are enjoying this wonderful
fall weather. It’s finally making its way down here to Texas. I am loving the temperature
changes and I am really loving everything fall. I love
pumpkins, cool weather, and of course Halloween.
I
am thrilled that my Secret Recipe Club Group is the last one to go before Halloween. To
honor our turn this month I wanted to make something that SHOUTED OUT FALL and I was hoping that the kitchen I would be
working in this month would have the perfect fall recipe and it did!!!
This
month we are lucky enough to work in Sarah’s kitchen over at the Curious
Cuisiniere. I was so excited when I looked through Sarah’s recipes to find
the perfect recipe that is everything fall. I couldn’t have been more pleased with
the recipe I chose because it’s what I like to refer to as a spoon full of
fall. Yes, it’s that perfect!!
I
chose to make Sarah’s recipe for Vanilla Caramel
Sauce. This recipe is wonderful! It smells so good, and taste even better. It's one of those recipes that you make before you have guest over because it will leave your home smelling like heaven.
We have
used our vanilla caramel sauce on ice cream, apples and my husband even put it over his French toast.
When severed with apples it’s like a burst of fall in your mouth, apple,
cinnamon, vanilla, and caramel, what more can you think of that says fall
flavors besides pumpkin of course!
I
have to admit making this recipe for me took patience. Sarah cautions you that
when you make this recipe you will want to take your time, use low heat, and
watch your sauce like a hawk because it will burn, and you will have to start
over. I decided that I was NOT going to be a victim of a caramel explosion and
it wasn’t going to burn on my watch, but with that being said I was going to
have to be patient and I couldn’t turn the heat up too high! Humm… yes this was
a test for me because I am not a patient person!
While making this recipe I learned a lot of new things about
myself. I learned that I have even less patience than I gave myself credit for
having so I decided to pull up a chair in front of the stove and just wait
there for something to happen. My kitchen was clean so I couldn’t kill time
doing that. So I had to just sit there and wait…. Tick Tick ...Tick...
While sitting there killing time I
learned that I am not the best housekeeper because while waiting for my sugar
to melt (what seemed like forever) I found a treasure trove of food under my convection
oven from last night’s dinner. No I am not Alice the housekeeper! I learned that
even a little progress with a pot that doesn’t boil or sugar that doesn’t
melt (so to speak) is enough to give you hope that you are almost there. I realized
that auto correct on my phone failed and I sent a text to a friend that turned the
word recipe into testicles (no comments from the peanut gallery thank you very
much LOL). I learned that the temptation to stir is almost unbearable when the
recipe says Do Not Stir. And I learned that continuing to check if you're
burner is working can be fruitless when it is working but you're patience in
this area are NOT working.
Don’t get me wrong this recipe doesn’t take that long
as a matter of fact it comes together pretty quickly so I advise having everything
setting out, and measured out ready to go because when you need to move you
need to move fast. My only problem is that I am not a patient person! The recipe
was not the problem I was! I can admit my weaknesses lol.
This recipe is fantastic. We all
loved it. There wasn’t much left after I made it. By the time it was used on apples and French toast and of course ice cream we were down to a whole lot
of nothing. Never fear we made it a second time!! It was much easier on me the
second time because I knew what to expect and I had a dirty kitchen to clean. I
also doubled the recipe so that my neighbor would stop crying over the fact that
I didn’t make her any the first time.
This
recipe was fun and delicious and of course it was truly an honor to work in
Sarah’s kitchen this month! Please go check out her blog the Curious
Cuisiniere! It’s fantastic and she has some wonderful recipes that are a must
to try! Her Avgolemono is on my menu plan this week! Yumm-o!
Happy
Halloween everyone!!
- 1 cup sugar
- 2 Tbsp. butter, room temperature
- ½ cup heavy cream
- 1 tsp vanilla
- ½ tsp fresh cinnamon
- ¼ tsp salt
Directions:
In a large saucepan heat sugar over medium heat.
When the sugar beginning to melt, stir with a heat proof
spatula this will help your sugar melt down faster
Once you sugar begins to melt you will want to keep a close
eye on your pan and continue to stir on a constant bases. You don’t want it to
burn and it will burn fast. Also be very careful because the sugar is
exceedingly hot. When the sugar turns a golden honey color and has reached
about 350 degrees it’s ready to remove from the stove top.
You will want to immediately, stir in the butter and heavy
cream. I put the butter in first then when it melted I added the heavy cream. The
sugar will foam up a bit and will be a pain to stir. Keep with it because it
will all come together even through it appear that it won’t. Keep on your doing
a great job!! It won’t take long before
it becomes nice and smooth!
Next add vanilla, cinnamon, and salt. Stir will to bring it
all together. Next allow the caramel sauce to cool.
Here is a quick Video to show you what your caramel should look like when it reach's the right color.
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