Friday, September 12, 2014

Caramel Sauce

This recipe is my own variation of what we made in the Spork Foods cooking class. We don't have cane sugar in our house so I used coconut sugar and I added soy creamer for a creamer texture but honestly I don't see a difference and could probably be left out. I tried to make it refined sugar free but there is sugar in the Earth Balance butter and obviously the creamer. It didn't harden the way I thought it would (it did when it was put on the ice cream during the class) so it is just a nice liquidy sauce. It has a strong maple syrup taste even though there wasn't that much put in and it slightly tastes burnt (that might be the coconut sugar) but not in a bad way. I really like it but I definitely want to make some modifications for the next time. 

1 tbsp butter spread- Earth Balance 
1/4 cup sugar (they suggest organic evaporated cane sugar, I used organic coconut sugar)
1/4 cup maple syrup 
1/8 tsp sea salt ( I ended up adding more about double)
soy creamer (I used at least 1/4 cup but it's optional since it really didn't do what I wanted it to)

In a sauce pan, combine butter and sugar over medium-low heat with a whisk. Once combined, add maple syrup and salt. whisk to combine. Add soy creamer (optional). let cook till it thickens- because of the soy creamer it took longer which I think made the maple syrup taste stronger. keep stirring it so it doesn't burn.

I tried to make shapes using molds but it didn't fully harden even in the freezer. I am going to try it without the maple syrup and the creamer to see if I can create candies.

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