Salted Caramel Spread / Sauce



Actually I should have written this post  ages ago.
But then as they say it is better to late that never.

In the begning of March we ( hubby daughter and I ) went for a Chocolate Fair in Lille In France.
I got 2 tickets free from one of my dear friend Apolina who has the blog Bombay-Bruxelles and I had made sure that hubby didn't had anything to do on that saturday.

So when Shyama heard that we were going for a chocolate fair ofcourse she wanted to come also, I qutoe her I am not intrested in what they have , I am intrested in the free chocolate tasting.

And indeed that is what we did there. We tasted so much chocolate from the plently full stalls there and this if a first for me, That in the end when they offered chocolate I had to say please NO MORE CHOCOLATES!!!!!!!!

I must say we three had a fab time, we bought chocolate etc... from there I even bought some beautiful juicy looking Vanilla beans and some other few things for dessert which I still have to use.
There we met also Apolina and another friend and blogger Sylvian and we had some fun with them.
All to all it was a wonderful day for some one who loves chocolate.

And now to the recipe part, it is there I saw these creamy caramel spread/Sauce in one of the stores and I think Shyama and I went few time to that shop to taste it.

Shyama was delighted when I made this and we both think this is far more better ( personal taste) than Dulce de Leche. And it doesn't take 3 to 4 hours to make.
This sauce is so easy to make.

I took the picture when the sauce was not that cold, so after you keep them in the fridge it will get a little more thicker and then you can spread on your toast in the morning, or when ever you want you can heat up some in the MW and it will get thinner and pour over the Ice Cream. Or just eat spoon by spoon straight from the bottle, which I do.
If you want to make Salted Caramel Ice cream, my friend Magpipes have/will just post a delicious recipe in her place.
I had written in my FB status about this sauce and She had this idea of us posting together and I thought it was a wonderfull idea.
Below are few of the plenty of pictures I took there.

Fruit taste Chocolates

Sylvian,Apolina and Muself all 3 on a sugar high :-)

The italian behind offered Shyama a job, he told her if he goes to Mumbai she can come with her.

Dress made of chocolate.

Hans has to force himself to smile as I emptied his wallet by buying goodies :-)

Now you know why hubby came with me.

Chocolate covered Almonds, pure bliss

Variety of Caramel and Chocolate Spread.

I got teh recipe from Simply Recipes

Make sure when you make caramel to be really carfull as boiling sugar ans cream etc... can be very dangerous and also make sure you are using a big enough pan so nothing boil over which can be really dangerous.
1 cup of sugar

6 Tbsp satled butter ( I used extra two spoons) as i think the butter makes the sauce thicker when it cools down.
1/2 cup heavy whipping cream
A pinch of Fleur de Sel ( optional)

Heat the sugar in a heavy bottomed pan.
As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan.
If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan which is big enough.

Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes,  add the salt then pour into a glass  jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks.