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Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart - Page 2

post #21 of 28

waiting.....

 

Quote:
Originally Posted by Foamheart View Post
 

Caramel Sauce

 

Ingredients:

 

2 cups white sugar

12 tablespoons butter (Cut into 12 pieces)

1 cup heavy cream

pinch of salt

 

Directions:

 

Liquefy sugar in high sided pan (stirring and watching like an old hen), when all liquid add butter pieces. Milk fats in butter will cause foaming hence the high sided pot. Stir till smooth and add salt. You'll probably want a heavy pinch, so the salt comes thru. once sooth turn off the stove and stir occasionally. Its sugar, liquid napalm, you know the drill. Be careful, as it cools it thickens so don't worry about how thin it looks.

 

This stuff is totally awesome, I suggest you jst make some and try to keep it in a jar in the reefer, it won't last long!

 

When do you add the heavy cream?

post #22 of 28
Thread Starter 
Quote:
Originally Posted by mfreel View Post
 

waiting.....

 

 

When do you add the heavy cream?

 

Sorry 'bout that. Add the cream slowly using a thin stream after the fat from the milk has finished bubbling up. This stuff is like a roux, have your stirring arm all limbed up and read, cause its a stir'er for sure.

 

I have put caramel on nearly everything in the fridge, slice a fresh apple and dunk it, skin a banana and dunk it, ACTUALLY.... I made a faux banana's Foster with it and it was delicious. Now I am wondering about how I can make banana juice like all the other flavors I have made.

 

Had chicken chow mein last night with caramel sauce! Well I would have had I thought I could get away with it!!

post #23 of 28

I love bread pudding, Kevin. Points!

 

Disco

post #24 of 28
Quote:
Originally Posted by Foamheart View Post
 

Caramel Sauce

 

Ingredients:

 

2 cups white sugar

12 tablespoons butter (Cut into 12 pieces)

1 cup heavy cream

pinch of salt

 

Directions:

 

Liquefy sugar in high sided pan (stirring and watching like an old hen), when all liquid add butter pieces. Milk fats in butter will cause foaming hence the high sided pot.Add the cream slowly using a thin stream after the fat from the butter has finished bubbling up.  Stir till smooth and add salt. You'll probably want a heavy pinch, so the salt comes thru. once sooth turn off the stove and stir occasionally. Its sugar, liquid napalm, you know the drill. Be careful, as it cools it thickens so don't worry about how thin it looks.

 

This stuff is totally awesome, I suggest you jst make some and try to keep it in a jar in the reefer, it won't last long!

 

 

Fixed the recipe!!! Thank you mfreel!


Foam didn't see this til now,being I make lots of bread pudding that sounds like it will be my topping.Thanks for sharing

Richie

 

:points: 

post #25 of 28
Thread Starter 
Quote:
Originally Posted by tropics View Post
 


Foam didn't see this til now,being I make lots of bread pudding that sounds like it will be my topping.Thanks for sharing

Richie

 

:points: 

 

Thank you sir.

 

Richie, I don't believe my reefer will ever be without a pint jar full of this stuff ever again!! Damn, I should tried some on the biscuits last night.....ROFLMAO!

 

Its my new favorite, but I still like a rum raisin sauce and butter pecan ice cream is exceptional when you're in a hurry. 

post #26 of 28

OMG!!!!

I had to doctor it up.  Added 2 tsp of cinnamon, and 1 tsp each of ground nutmeg and ground allspice.

OMG!  OMG!

 

I'm putting caramel sauce on ribs, butts, briskets, ABTs, inside and outside of fatties, an old 2x4 in the backyard, my right leg and I'm thinking about painting the house with it!

 

One of the better apple recipes and it's great for Fall!!!!!!!!!!!!!!!!!!!!!

post #27 of 28

Forgot my pic.

 

post #28 of 28
Thread Starter 

That's some good looking stuff! The thing about bread pudding is, the sloppier its looks the better it is. Wish I could offer ya a cup of this Cajun dark roast coffee eto cut that sweet... its the perfect drink with it!

 

Great Job!! Now to quote Emeril, "Go make some friends"!

 

I gave Baby Sis a few minutes ago, a jelly jar of caramel sauce and she asked again if I didn't want to work for a living again.....LOL I have heard that fruit jars of caramel are like jelly and BBQ sauce for Christmas gifts.

 

BTW the reason there wasn't any spices in mine, I had Captain Morgan's rum which is already spiced. I should have added that cause you raise a good point that I forgot.

 

Glad you liked it.

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