Sauces and Condiments – Dessert Sauce
Burnt Caramel Cream is excellent served on pound cakes and over fresh fruit. This sauce is a a by product of over cooking your carmel. Making carmel requires timing, temperature and patience. On occasion your carmel sauce may go too far and become burnt. DO NOT THROW IT OUT. As you can see from this recipe, Burnt Caramel sauce can be used on on many wonderful recipes. In case you want to make this sauce on purpose, follow the recipe and instructions.
Check out Linda’s Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.
In a small saucepan over medium heat, combine sugar, water, and salt; let sit until well blended. Cook, without stirring, until mixture turns a golden brown. Immediately remove from heat.
Off the heat, stirring constantly with a wooden spoon, very gradually add whipping cream (mixture will clump and harden). Return to medium heat, stirring constantly, until mixture is smooth.
In a medium bowl, place caramel cream. Cover and chill until very cold (about 1 1/2 hours in the freezer or 3 hours in the refrigerator). May be refrigerated for up to 3 days.
Up to 6 hours before serving, beat the caramel until stiff peaks form. Cover and refrigerate until ready to use.