As was expected, the caramel sauce was a hit this past Sunday and sent many people home in fits of sugar-induced delirium. Now you can recreate that lovely light-headed feeling by making this in your own kitchen. The vegan version is super similar to the dairy one, so I’ve outlined them both as one recipe below; pick your version and go from there.
(Taken straight out of The Joy of Cooking. What would I do without you, Joy?)
1/4 cup water
1 cup sugar
1/2 cups unsalted butter or earth balance, cut into pieces
1/2 heavy cream or coconut milk
1 tsp vanilla
pinch of salt
Combine the water and sugar in a small saucepan over medium-high heat, stirring until the sugar is dissolved and the syrup is clear. Try not to let the syrup boil until the sugar is completely dissolved. Increase the heat to high, cover the saucepan, and boil the syrup for 2 minutes.
Uncover and continue to boil until the syrup begins to darken around the edges. Stir gently until the syrup turns a deep amber colour.
Remove from the heat and add the butter or earth balance, stirring gently until it is incorporated. Stir in the cream or coconut milk. If you’re having trouble with this part because it’s lumping up or the syrup became a solid mass as soon as you removed it from the heat, put the saucepan back on the heat at low and stir until it’s smooth and workable. Remove from the heat again.
Stir in the vanilla and salt to taste.
Serve warm or at room temperature. Cover and refrigerate for up to 1 month. You can reheat the sauce in a double boiler or heavy saucepan over very low heat, adding in a bit of water if it’s too thick.
Whew, just writing that out gave me a caramel headache. Enjoy this stuff in moderation. It is sweet like nothing else.