Adapted From Pure Dessert (Artisan Publishers, 2007) by Alice Medrich
<br />
<br />Flavor variations:
<br />
<br />Honey Caramel Sauce: Substitute 1/4 to 1/3 cup honey for an equal amount of the golden syrup or corn syrup.
<br />Lavender Caramel Sauce: Stir 1 tablespoon of dried lavender into the cream. Cover and refrigerate for 8 to 12 hours. Strain the cream, pressing on the lavender to extract as much liquid as possible. Use the infused cream in place of the cream in the recipe.
<br />Cardamom Caramel Sauce: Omit the vanilla in the recipe. Add 1/2 teaspoon crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.
<br />Salted Caramel Sauce: Add extra salt to the finished caramel, carefully, to taste. I like the sauce salted, not salty -- but it’s your sauce!

Share: