I love sauces…especially the sweet caramelly kinds I can drizzle on stuff… any kind of food…
I made this amazing Plum and cherry galette …recipe can be found at http://lapetitchef.blogspot.in/2014/08/rustic-french-plum-cherry-galette.html…
Obviously I couldn’t just stop at a simple galette, I had to add some whiskey salted caramel. The salted caramel just finishes the galette off perfectly and gives it the perfect level of sweetness. The recipe will make more than you need, but it keeps really well in the fridge, and you can basically put it on anything and everything. And you will. You can thank me later.
- 1 cup sugar
- 3 tablespoons water
- 3/4 cup heavy cream
- 3 tablespoons whiskeyor 1 tbsp vanilla essence
- 1/4 teaspoon salt
How to :
- In a large heavy bottomed sauce pan, combine the sugar and water. Heat the mixture over medium-high heat without mixing. Once the edge start to brown, occasionally swirl the pan. Continue to cook the sugar mixture until it is a deep amber colour. About 5 to 10 minutes.
- Remove from the heat and add the heavy cream while whisking constantly. The mixture will bubble vigorously! Whisk in the whiskey or vanilla and the salt. Transfer to a container with a lid, and cool completely uncovered. Will keep covered in the refrigerator for about 2 weeks. Heat slightly in the microwave for serving.