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Condiments and Sauces / Caramel sauce always ready
« on: August 08, 2011, 11:20:29 am »
I have seen someone's post asking for a caramel recipe. The one I have its a good one, infact if you could have a look inside my kitchen you would see a big jar always full. I use it on ice-cream, on rice pudding, even on top of fruits with some nuts on top..
Ingredients:
For tmx mixture: 200 gr sugar + 130 gr. water
For the pan mixture: 300 gr. sugar + 100 gr. water
Put in the tmx bowl the sugar and the water and cook for 5 minutes 90' speed 1. In the mean time cook in a pan 300 gr. sugar with 100 gr. of water and let the sugar melt very slowly without any stirring until the sugar will have a nice brown colour. Turn off the heat, add 1 tablespoon of lemon juice and stir. Pour the mixture in the tmx bowl and cook for 3 minutes 100' speed 4/5 until the foam won't disappear (if needed make it 4 minutes instead of 3)
Pour in a jar and close tight. Keep it in a dark and, if it's possible, fresh place but not in fridge. You can keep up to 1 year but I swear, it will never last that long!
Once has cooled has the colour and consistency of honey.
Ingredients:
For tmx mixture: 200 gr sugar + 130 gr. water
For the pan mixture: 300 gr. sugar + 100 gr. water
Put in the tmx bowl the sugar and the water and cook for 5 minutes 90' speed 1. In the mean time cook in a pan 300 gr. sugar with 100 gr. of water and let the sugar melt very slowly without any stirring until the sugar will have a nice brown colour. Turn off the heat, add 1 tablespoon of lemon juice and stir. Pour the mixture in the tmx bowl and cook for 3 minutes 100' speed 4/5 until the foam won't disappear (if needed make it 4 minutes instead of 3)
Pour in a jar and close tight. Keep it in a dark and, if it's possible, fresh place but not in fridge. You can keep up to 1 year but I swear, it will never last that long!
Once has cooled has the colour and consistency of honey.