Caramel sauce dipping with fresh fruits
Caramel sauce can be used with biscuits, cakes, muffins, pies, tarts, puddings, dessert toppings, salads and sandwiches.
1. 1cup chopped fresh fruits like strawberry, banana, apples. Or any seasonal fruit.
2. 1tsp mix of cinnamon powder and chaat masala.
3. Warm Caramel sauce.
1. Mix the masalas and the fruit.
2. Insert the bite sized fruits in skewers or toothpicks.
3. Dip in caramel sauce and eat with pleasure.
. 2/3 cup granulated sugar
. 1/3 cup brown sugar
. 1/2 cup full fat cream
. 3 tbsp corn syrup
. 1tbsp water
. 1 tsp vanilla essence
. 1/3 cup salted butter
. 2tsp finely chopped nuts (optional)
1. Whisk corn syrup and water thoroughly in a glass bowl.
2. Mix both the sugars and keep in a bowl.
3. In a heavy bottom pan, add the corn water and sugar on low-medium heat.
4. Do not whisk. Just shake the pan left and right to merge the sugars in the liquid.
5. When you see that the sugars have dissolved, it's turned brown and there's a nice caramel aroma in the kitchen, put off the gas and immediately just add in the butter chunks.
6. Stir till the butter dissolves. This will immediately reduce the temperature and stop further caramelisation.
7. Add the cream and vanilla essence and stir on low heat till well dissolved.
8. Keep stirring and boiling on low heat for 2-3 minutes.
9. Drop a teaspoon of the sauce in a bowl of water. When it stays at the bottom of the bowl without mixing with the water… The sauce is ready.
10. Put off the gas and transfer to a serving bowl. Cool or chill. It will thicken further.
11. Add finely chopped nuts if so desired.
Caramel fudge –
On heating further, sauce will thicken more and take on a fudge consistency. Put off the gas when a teaspoon of it forms a nice soft ball when dropped in a bowl of water.