Wednesday, November 03, 2010

Golden Syrup Caramel Sauce With Brandy

This goes into the, "Oh my god this is crack" category. Dangerously easy to prepare as well. I made vanilla ice cream to pour it over because I didn't think there were enough calories in the syrup.

I adapted it from a Diana Sturgis recipe from the 80's. She used corn syrup, vanilla extract, and whiskey. I used Golden syrup, vanilla sugar, and brandy. The technique is excellent though, and as you see, perfectly adaptable as well.

Be warned though-this sauce is something like a million calories a spoon.

You Will Need:

1 cup light brown sugar made from vanilla sugar and molasses
4 tablespoons unsalted butter cut into pieces
1/2 cup Golden Syrup
1/2 cup heavy cream
2 tablespoons brandy

In a heavy, medium saucepan melt the brown sugar, syrup, butter, and cream. Bring to a boil slowly over medium heat, stirring. Reduce heat to moderate low, and continue stirring until it reduces to 1 1/2 cups (about 8 minutes). It will look thin, but it thickens upon cooling.

Remove from heat, cool slightly, and add brandy. Let it cool to room temperature. Pour into a clean, dry, jar, cover and refrigerate. Let sauce com e to room temperature before using.

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