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Sunday, November 7, 2010

Orange-Cardamom Caramel Sauce (Ed and Eva)

4 cups granulated sugar
2 Tbs light corn syrup
4 cups heavy cream (room temp)
4 oz softened unsalted butter, cut into pieces
1/4 tsp salt

Set a small dish of water and a pastry brush by the stove
Pour 1 cup of water into the 8 quart saucepan. Add the sugar and corn syrup. Cook over high heat stirring often with a wooden spoon until the mixture clears and comes to a boil. If sugar crystals form on the side of the pan wash them down with a wet pastry brush.

Reduce the heat to maintain a gentle boil. It should not be spattering. Don't stir but check frequently while boiling gently until the sugar begins to turn light honey colored in spots. Whenever sugar crystals form wash them down with the wet pastry brush. Swirl the pan gently to even out the color. When the mixture reaches a rich red-brown color take the pan off the heat.
Slowly pour in the cream (careful, mixture will bubble vigorously)
Stir with a wooden spoon, making sure that any solidified caramel on the pan bottom or sides melts. (if not melted set the pan over medium to low heat until the caramel is completely smooth).

Sugar can burn easily, so use a heavy-based pot, preferably one that doesn't have a dark interior so that you can monitor the sugar once it begins to color.

Small bowl of water and pastry brush
Wooden spoon

For the orange cardamom flavor

In a small saucepan combine:
11/2 cups fresh orange juice
2+teaspoons orange zest, finely grated
Bing to a boil and cook until reduced to about 1/2 cup.
Add 4 tsps ground cardamom

When cool, add to cooled caramel sauce

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