Last week I posted a recipe on chocolate sauce, but today it's all about the carmel sauce. Even though you like to see step by steps on how to make anything from scratch. But accidentally my photos were deleted from my phone.
But before I made the recipe, I googled to see how and how much ingredients I should use since I was limited on sugar and other things that I may need. But low and behold, I stumbled upon a blog by frombrighteyedbaker. So I asked my blogger friend Alexandra if I could use her recipe on my blog. And the only things that you really need is white sugar and milk and a dash of sea salt. If you have rice milk or other milk such as unsweetened almond milk, let me know and give me your thoughts.
What you would need is:
1 cup of granulated sugar
1 1/4 cup of milk (of your choice)
1/2 to 1.4 teaspoon of sea salt.
Once you put the sugar in a medium sauce pan on medium heat you want to make sure that the sugar is level with the pan. Once everything is heating up, the sugar will turn a light brown carmel color. (about 5-8 minutes) What I did was once the sugar melted a little, I tilted the pan to get the liquid with the white sugar. Or use a rubber spatula to mix the sugar well.
Once all the sugar is caramelized make sure the heat is off and add your milk. Since I added skim milk, it bubbled up to the brim of the pan, but pour slowly. Once I added the milk, stirred over the sink until the bubbles subsided in case if it went all over the stove. After adding your 1 1/4 cup of milk sprinkle and mix in the sea salt. Just an F.Y.I, the skim milk became lumpy after a minute adding to the melted sugar. If you do any other milk it should be okay.
In the past when making carmel sauce, I just added 1/2 stick of butter instead of the milk. Yes it was a little different taste wise, but the milk is a better add in. In the future, I am going to try almond milk unsweetened and I will comare the difference between the skim and almond milk.
This recipe is excellent for coffee, ice cream topping or a dip for your fruit.
I would like to thank Alexandra for letting me share her recipe with all of you.
~Nicole~
