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| Ina Garten's Caramel Sauce, from the Food Network
I idolize Ina Garten.
When I was young, and didn't know to appreciate things.
She bored me. Seriously bored me. I didn't get her. Now I'm grown up and mature and I have seen the errors of my ways and I'm just here to say that Ina Garten R.O.C.K.S!
I think I'd rather meet her over Paula Deen.
Serious! The other day, I caught the very end of her making a "basic caramel sauce." I didn't know there was a "basic caramel sauce." This stuff looked like a pot of gold just waiting to be devoured! Get the biggest, prettiest serving spoon a girl can handle and scoop out a glop of that stuff and eat it up! I'm just saying, this stuff is probably not safe in my refrigerator if I'm at home by myself! This sauce will make a perfect gift anytime of the year! So I made the sauce. The recipe is listed below. I made it twice. Failed both times. Failed. But I'm listing the recipe, because maybe one of you can succeed. Let me know. Ina's Caramel Sauce
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
Mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture.
Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify.
Don't worry!
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits |
Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers; the best there are! I rarely order them -- because it's not a healthy choice, but oh boy! They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup. I found it at www.tastebook.com I made some adjustments to the recipe. Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients. I made it and didn't tell my family what it was su
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