Sunday, October 9, 2011

Apples with Caramel Sauce

Not that we needed any more sweets after that fantastic dessert spread at Holman Ranch, still I asked what apple treat the boys wanted tonight, Jake requested sliced apples with caramel sauce. I agreed, but I insisted that the boys be in bed before I made it; they had already indulged in too much sugar!

Never having made a caramel sauce, I skimmed a few recipes. I used my toffee recipe as a base and added sour cream. Most of the recipes for caramel sauce called for heavy cream which I didn't have. Sour cream worked just fine.

1/2 C organic granulated sugar
1/2 C butter
1/2 C sour cream

Place the sugar and butter in a heavy-bottomed pan. Bring to a boil on medium heat, whisking continuously. The mixture will go from pale to foamy. Once it gets smooth and creamy, the sugar will begin to burn, keep whisking till the burnt sugar is a uniform color: a deep rich caramel. Remove from heat and whisk in the sour cream. If any lumps develop, return the pan to the heat and stir until they dissolve. The mixture will be streaky but become uniform after cooling slightly and stirring.

Serve with fresh apple slices.

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