So EZ it's worth repeating! And eating. I snapped the caramel sauce recipe from this month's edition of BA. The apple cake is still on my to-do list. As delicious as the sauce is when warm, it keeps pretty nicely in the fridge. A bit stiffer, but heck, it was the best ice cream topper we had in a while.
If you can't read ingredient amounts from the pic, it calls for 1/2 cup sugar and 1/2 cup cream. Don't walk away from the sugar as it's doing its caramel thing – learned that lesson (again) when I decided to make another batch. 😉
Eat – B
Btw – I think this counts for meat free Monday
Published by Betsy Karetnick
Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.
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3 thoughts on “Salted Carmel Sauce (Bon Appetit 10/13)”
Dear god!!! Looks crazy delicious!!!
Cindy Potters shed – the eclectic home 100 baker street maplewood nj 07040 firstname.lastname@example.org http://shedhome.blogspot.com 973.763.5500
Whoops! Didn’t read the entire recipe to realize that this included a cake in the recipe. I was thinking of the Venetian Apple Cake recipe you recently posted.
I would warm the caramel sauce and drizzle on the apple cake. Salted caramel is the Bomb!!!!