Whipped Chocolate Mocha Tart – Day one – Soft Caramel Sauce
I’ve been back in the kitchen whipping up something GREAT!
I can see now that there is quite an art to making it. There is a fine line between a deep caramel and a burnt caramel. I got a bit nervous and pulled it off the stove top a bit early. I wish that it had turned out a bit darker, but like I said, I was afraid of it burning.
However, it was smooth! Super smooth and although it was sweet, it wasn’t overpowering and it wasn’t hard.
From what I understand of candy making, the hotter you let the sugar get while cooking, the harder it’ll become when it cools. I must not have gotten it very hot, because even out of the fridge this caramel was still soft.
It would be perfect as an ice cream topping. I hate when the caramel on my ice cream gets super thick and sticky. I bet this would be wonderful. I really wanna make some ice cream now and try it out…
While I was putting the tart together, I was sneaking in a few bites of my chocolate bar dipped in the caramel. It was pure heaven. I loved it!!
- 3/4 cup sugar
- 1/2 cup water
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Place the sugar into a medium sized pot and pour the water over it. Place the pan over high heat and and leave it alone. Do not stir it, poke at it, or bother it. Let it come to a complete boil. Let it boil rapidly and then it will thicken and the boil will slow down. Watch as the syrup starts to darken around the edge of the pan. When this happens, give the pot a swirl in a circular motion to caramelize all the sugar evenly.
- As the syrup turns golden brown, swirl some more and check the color of the sugar. Keep cooking the sugar until it’s a deep golden brown. You’ll need to tilt the pot to check the color of the caramel.
- As soon as the caramel is at the right color, add in the cream. It will sizzle, steam, and harden. That’s normal. Whisk the mixture, reducing the heat to medium and wait for it to be smooth and combined.
- Add the butter, salt, and vanilla and whisk in.
- Remove it from the stove and pour it into a mason jar and refrigerate for 4 hours or up to 7 days.
Recipe from Flour: A Baker’s Collection of Spectacular Recipes.
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