As Valentine’s Day approaches, it’s only fitting that I should share a recipe that comes with a little romance right? Seriously… this one’s a winner and I’m pretty sure how I snagged the Mister. I made this for our second date to drizzle over a Caramel Apple Cheesecake and ohmygoshdrool is it delicious!
I wish I could claim credit for this deliciousness, but it’s totally credited to Bobby Flay. Note: the cheesecake recipe in NOT the recipe I used.. I actually made that part up and gosh darnit do I wish I’d written it down. Anywho, here’s the awesome sauce recipe:
- 1 1/2 c. sugar
- 1/4 c. water
- 3/4 c. heavy whipping cream
- a pinch of salt
- 1/2 tsp. vanilla
- Put sugar and water in a medium saucepan (try and use a light colored pot so you can see when the color changes) over high heat. Give it a quick stir at first just so it’s incorporated, but then PUT THE SPATULA DOWN. I mean don’t even THINK about stirring. Stirring will mess up the whole sauce and my god it creates the biggest saucepan of pure crap. Capiche?
- It’ll start to bubble. That’s normal. Swirl the saucepan around every now and then to make sure it’s cooking evenly otherwise the outer edges will cook faster and could possibly burn.
- While that’s cooking (should take about 10-12 minutes), bring the heavy cream to a simmer in a small saucepan over medium heat. Take off heat and set aside.
- The caramel will start to brown. Don’t let it get too dark. Caramel goes from good to better to best to burnt disgusting mess in a matter of seconds, so when it’s a good brown but not too brown color, add the heated cream and stir with a whisk.
- The caramel will react, puff up and spit steam. Just keep stirring and it’ll simmer down.
- Remove from heat. Add the salt and vanilla.
- Let cool a bit and then you can use it for whatever your heart desires. Store any leftover sauce in the fridge for up to a week. Beyond that and it starts to crystallize.
Note: For all those eager sugar-lovers, DONT stick your finger in the sauce to get a quick taste. It’s unbelievably hot and because it’s caramel will stick to your finger even after you quickly react away and continue to burn you. It’s painful and not worth it.