Try #1: So on Monday I decided to make caramel sauce. I have seen it made on cooking shows, and a recipe in particular looked good and fairly easy. This turned out to be a complete failure. Making any kind of candy product is always hard, but there's a fine point between good caramel and burnt caramel. First thing is you boil sugar and water together until the water is basically dissolved and the sugar turns golden, this is where failure probably most often occurs... Then when that's boiled down you turn off the heat and add heavy cream and butter and stir wildly until incorporated and beautiful. Well, I didn't let it caramelize enough, so I ended up with a sweet cream and butter sauce. Not cool. So I boiled it down until it became thick, well then when it cooled it got hard and crystallized. Sigh.
Try #2: To the rescue, brother Lars, the chef. We made the second batch together, with his advice we ended up with an amazing caramel sauce that was delicious. I ate it on ice cream yesterday morning. Yes, not the healthiest breakfast, but it was tasty.
Lesson learned: Ask Lars first.
I didn't bother taking pictures because the first batch made me so sad...
I'm okay now. :)
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