Food recipes
Caramel Sauce Software
Caramel Sauce Software
Ingredients:
1 batch caramel
2 cups heavy cream
Directions:
Banana Brulee Software:
4 bananas
Sugar for coating
Additional Splitsville Software:
Ice cream of your choice
Hardware:
Small, heavy saucepan
Clean soup spoon
Candy thermometer
Parchment paper
2 sheet pans or other heatproof surface
Aluminum foil
Cooling rack
Butane torch (available at most hardware stores…darned handy)
Safety goggles (see above)
Plastic squirt bottle (available at most grocery stores)
DOODADS
1) Combine the sugar, water and corn syrup in a small, heavy saucepan and place over high
heat.
2) As soon as the sugar has dissolved, heat your thermometer under warm tap water (to
prevent thermal shock) and attach to side of pan, making sure that the bulb is completely
submerged. Do not stir the mixture or agitate the pan at this stage.
3) When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar
to color gradually.
4) As the temperature approaches 300 degrees the color will start to turn to amber. At
this point, it’s safe to swirl the pan gently to help distribute the heat evenly.
5) As the caramel heads towards 340 degrees, it will reach a deep amber color. Remove
the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the
caramel falls from the spoon in a solid stream…like a string. When it does, it’s doodad
time.
BANANA SPLITSVILLE 7
Good Eats! A Treasury Of Favorite Recipes
6) Form doodads by holding the spoon 12 to16 inches over the caramel and drizzling the
patterns on the parchment. (Hint: allow the spoon to “unload” into the pan for a few
seconds before attempting doodad. This will allow a narrower stream.) Quick back and
forth motions or side to side movements are best.
7) It’s all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not
the other way around).
8) Stack in an airtight container with wax paper between each piece.
Ingredients:
1 batch caramel
2 cups heavy cream
Directions:
Banana Brulee Software:
4 bananas
Sugar for coating
Additional Splitsville Software:
Ice cream of your choice
Hardware:
Small, heavy saucepan
Clean soup spoon
Candy thermometer
Parchment paper
2 sheet pans or other heatproof surface
Aluminum foil
Cooling rack
Butane torch (available at most hardware stores…darned handy)
Safety goggles (see above)
Plastic squirt bottle (available at most grocery stores)
DOODADS
1) Combine the sugar, water and corn syrup in a small, heavy saucepan and place over high
heat.
2) As soon as the sugar has dissolved, heat your thermometer under warm tap water (to
prevent thermal shock) and attach to side of pan, making sure that the bulb is completely
submerged. Do not stir the mixture or agitate the pan at this stage.
3) When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar
to color gradually.
4) As the temperature approaches 300 degrees the color will start to turn to amber. At
this point, it’s safe to swirl the pan gently to help distribute the heat evenly.
5) As the caramel heads towards 340 degrees, it will reach a deep amber color. Remove
the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the
caramel falls from the spoon in a solid stream…like a string. When it does, it’s doodad
time.
BANANA SPLITSVILLE 7
Good Eats! A Treasury Of Favorite Recipes
6) Form doodads by holding the spoon 12 to16 inches over the caramel and drizzling the
patterns on the parchment. (Hint: allow the spoon to “unload” into the pan for a few
seconds before attempting doodad. This will allow a narrower stream.) Quick back and
forth motions or side to side movements are best.
7) It’s all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not
the other way around).
8) Stack in an airtight container with wax paper between each piece.
Printed from https://recipe.bluelayer.org/recipe/67746/caramel-sauce-software