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In the Oven: Brown Sugar Caramel Sauce

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For our second to last recipe, we’re going to leave those ovens off and make up some caramel sauce. Great on ice cream, or maybe you’ll save some up to make a caramel-brownie sundae when we make the last recipe? Posting date is May 3!

Brown Sugar Caramel Sauce
Author: Matt Lewis & Renato Poliafito
Serves: 1 1⁄2 Cups
Ingredients
  • 3⁄4 cup firmly packed light brown sugar
  • 1⁄4 cup light corn syrup
  • 3⁄4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • Small pinch fleur de sel (optional)
Instructions
  1. In a medium saucepan with high sides, stir the brown sugar, 1⁄2 cup water, and the corn syrup together. Stir gently so you don’t splash any of the mixture onto the sides of the pan. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high and stop stirring. The mixture will begin to boil. Boil for 10 minutes. Remove from the heat and slowly add the cream, whisking gently. The caramel will bubble vigorously when the cream is added, and will then clump.
  2. Return the pan to low heat and warm the mixture to dissolve the caramel clumps. When the caramel is smooth, add the vanilla and salt, if using, and whisk again.
  3. If using the sauce immediately, remove from the heat and beat vigorously to cool it slightly. Let stand for a few minutes before pouring over ice cream or cake.
  4. Let any leftover caramel sauce come to room temperature, cover, and refrigerate. You can rewarm the sauce in a microwave oven or in a double boiler.
Notes
[i]How to store: The caramel will keep in a tightly sealed jar in the refrigerator for up to 5 days.[/i]

 

In the Oven: Malted Milk Chocolate Sauce

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Next up on the schedule: your ovens get a break again because we’re making malted milk chocolate sauce. Enjoy the sauce with the dessert of your choice, or make malted milkshakes! Posting date is December 15.

Malted Milk Chocolate Sauce
Author: Matt Lewis & Renato Poliafito
Serves: 2 cups
Ingredients
  • 2/3 cup heavy cream
  • 1/3 cup light corn syrup
  • ¼ cup chocolate malt Ovaltine
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon salt
  • 6 ounces good-quality milk chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Instructions
  1. In a large saucepan, bring the cream, corn syrup, Ovaltine, brown sugar, salt, and 4 ounces of the chocolate to a boil over medium heat. Stir until smooth and the chocolate has melted. Reduce the heat to maintain a simmer and, stirring very slowly, cook for 5 minutes.
  2. Remove from the heat and stir in the butter, vanilla, and the remaining 2 ounces chocolate. Let the sauce cool for 5 to 10 minutes before serving.
  3. To store, cool the sauce completely and ref rigerate in an airtight container for up to 5 days. Reheat in a microwave oven or over low heat on the stovetop.