I have gotten lax about trying new recipes but am making an
effort to get back to it. I have tried
multiple times to make caramel sauce.
Most of the recipes call for a candy thermometer. Let me just say that candy thermometers and I
are arch enemies. We have agreed to stay
far, far away from each other. I have tried
a few easy caramel sauce recipes with mixed results. I am not one to give up so I kept searching.
I recently found this recipe on Pinterest. It really did sound easy – no temperatures
and simple instructions and ingredients.
It worked great. My only error
was putting it into a squeeze bottle.
When it sits in the refrigerator, it firms up. I have been able to easily get it out with a
spoon, but a jar would be a much better choice.
I put the leftover evaporated milk into an ice cube
tray and froze it. Each cube is two tablespoons. It will be easy to thaw out a few cubes and
make caramel sauce. Finally I am free
from the expensive tasteless store bought version.
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