Pas på – lige pludselig har man lyst til is når man har denne stående på køl ;o)
Caramel sauce here will be salted 'right to the edge’ – so you think it's just the salty side when tasting it. When it then comes to a lækker, soft vanilla ice cream it all fits into a higher unity with sweetness, strength and balanced with the salts caramel flavor.
It can also be weakest in a variant with lakrids – it beats most lakridssirup'er to ice.
300 gr mørk muscovado sukker
2 1/2 dl. whipping cream
ca 125 gr smør
1 – 2 tsp. good salt
½ – 2 tsk chilipulver efter smag
½ – 1 tsp vanilla powder (eller 3 – 4 tsk vanillasukker)
maybe some. licorice powder, 6 – 10 tsk.
Varm sukker og fløde op i en gryde og lad det simre indtil sukkeret er smeltet og derefter ved middelvarme 5 – 10 minutter under omrøring – until it begins to bubble a bit more 'viscous’ way – Here's what it also smells of caramel. There must be stirred well at the bottom of the pan and kept a close eye. Burnt sugar tastes awful – but there is not enough fået, comes caramel taste is not really the – so be aware. It's not that hard, you just need to be a little alert. It's easiest to stir with a wooden spatula so you can get good round.
When sugar mass is ready, take it off the heat and butter, vanilla, chilli and salt added. If you make it with licorice, , the powder is in the now.
Stir caramel sauce really well together and taste it if something needs to be balanced.
Ask the then allowed to cool before serving with a good vanilla ice cream.
You can easily make it with light muscovado or another sugar if you prefer. I just like most the deep flavor of dark muscovado or molasses.
Portionen her giver ca 5,25 dl