Upside down sundae with Judy's homemade caramel and chocolate sauces and oven toasted almonds
We just returned from a long weekend at our friend's Tahoe cabin for our fourth year in a row. It's always a wonderful visit full of delicious food, swimming in the lake, kayaking, chatting, and one of my favorite activities, admiring the bats at dusk while they swoop through the pine trees—such a magical sight. Our friend, Judy, is an amazing cook, baker and executor of well-planned and plentiful meals. While I worked on the beginning of this post, the kitchen was filled with the savory aroma of Judy sautéing shallots!
The view from our room!
Judy and I took advantage of our time together to practice making her favorite caramel sauce (the recipe that I attempted to make and failed at a month ago). We had some concerns about how the butter, (Strauss' European organic salted butter) which was different than her normal brand, and the high altitude might affect the results. It was a little touch and go with the sauce behaving a bit differently at first, but Judy tamed it into submission and made a gloriously smooth caramel sauce.
I'm still not sure what I did wrong when I tried to make this recipe previously at home by myself. I ended up with an awful light brown liquid with solidified chunks! I thought the problem might have been that I used too big of a saucepan (4-1/2 quart size) and that caused the mixture to heat too quickly, but then up at Tahoe, Judy used a pot about the same size. I think it must just take practice, and I intend to try again on my own this weekend.
The supplies: sugar, heavy cream, vanilla and an old penny, in this case, an old Euro cent. More on that later!
Adding the sugar to the melted butter.
Butter and sugar coming together
It was at this point where we were a bit concerned because the butter was separating from the sugar. Judy kept stirring and stirring, and it eventually came together.
Use the color of an old penny to help judge if the sugar has browned enough. Other indicators are the smell, and when it starts to slightly smoke, it's getting close.
Even after all the stirring, the sauce was slick with separated fat/oil from the butter, but we pushed on. Notice the color becoming more reddish-brown.
Remove from heat, and add the heavy cream; watch out the mixture can flare up!
Bubbly and frothy! Keep stirring!
The finished sauce incorporated just fine and continued to darken as we stirred out the lumps.
Notice the lighter (tastes more sweet) color of the jar on the left compared to today's batch (the two right jars). That dark red-brown color is achieved by cooking the mixture longer before adding the cream and creates a more complex, intense, burnt caramel flavor.
Judy reaps the benefits of her work and gets to lick the spoon!
Rich Caramel Sauce, from David Lebovitz's Room for Dessert
Yield: about 1-1/2 cupsEquipment
heavy saucepan, large enough so that when you add the cream, it doesn't overflow
measuring cup & measuring spoons
glass canning jar(s)Ingredients
8T (1 stick) salted butter
1C heavy cream
1/4 tsp vanilla extractProcedure
1. Melt the butter in a clean, dry saucepan. This is important because impurities will cause the sugar crystals to re-bond.
2. Add sugar and cook over medium heat, stirring occasionally with a wooden spoon.
3. Keep stirring as the mixture begins to carmelize and turn an amber color.
4. Use the old copper penny as a guide for the color of the caramel. It's important to let the mixture reach a deep reddish-brown color to achieve a more intense flavor. If it's too light, it will just taste sweet.
5. As the mixture begins to smoke, it's getting really close. Watch it very carefully. David Lebovitz recommends using an All-Clad saucepan because the light stainless steel contrasts with the caramel and makes it easier to judge the color (Hint, hint. Birthday or Christmas gift, anyone?)
6. Instead of a candy thermometer, use your senses—visually, I think of Crayola crayon's burnt sienna, and the smell should be the moment right before it's just about to burn.
7. Remove from heat and add heavy cream. Stand back! It will foam up vigorously.
8. Stir continuously until smooth and creamy. This could take awhile.
9. Add vanilla.
10. Poor into glass jars (small canning jars or recycled jam jars are perfect) and cover. Store in the refrigerator for up to one week.
11. Rewarm before serving in the microwave at 15-second intervals, or over a double boilerNotes:
*Give this recipe your undivided attention. The mixture is hot and volatile. It can go from almost perfect to burnt in a matter of seconds.
*Judy adjusted the heat throughout, going from medium-low, to medium, to brief moments with no heat to control the rate of carmelization.