Caramel Sauce, Chai Spiced
Source of Recipe
Unknown
List of Ingredients
1 3/4 C whipping cream
3 whole cloves
2 cinnamon sticks, broken in half
5 whole green cardamom pods, gentle crushed
5 black peppercorns
1 2 inch piece fresh ginger, peeled. cut into 4 pieces and gently crushed
2 C granulted sugar
2 T cornsyrup
1/4 C water
2 T unsalted butter, cut into 4 pieces
1 tsp vanilla
salt
1/2 tsp lemon juiceRecipe
Heat cream, cloves, cinnamon, cardamom, peppercorns and ginger in small saucepan over medium heat until just simmering, remove from heat and let steep for 10 minutes before straining through fine mesh sieve. set aside.
Meanwhile, add sugar, corn syrup and the water to a large skillet over medium high heat. Gently whisk until sugar is dissolved. Cook until sugar mixture begins to turn pale gold, 9-12 minutes. Reduce heat to medium and continue cooking, whisking occasionally, until caramel turns rich orange-brown, 3-7 minutes.
Remove from heat and very carefully whisk small amounts of cream into the hot sugar until the cream is completely incorporated. Whisk in the butter, vanilla, and large pinch of salt. Transfer sauce to a bowl and allow to cool to room temperature. Adjust seasoning with salt and lemon juice. Transfer to airtight container and chill until needed.
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