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Report: caramel sauce and hot fudge sauce

smokey | Sep 1, 200509:11 AM

[with apologies that there are no recipes posted here]

In preparation for a birthday dinner tomorrow night, last night I made hot fudge sauce and caramel sauce from the Best Recipe.

I normally don't really care for caramel sauce (NB apologies to Steve S below). Perhaps if I explain my reason why, Steve (and my fellow readers) will better appreciate my praise here. Caramel sauce usually tastes to me like corn syrup with coloring. That holds pretty well zero appeal to me, so I don't bother with it. The turtle sundae is a waste of good vanilla ice cream and hot fudge. However, my SO really likes caramel sauce, so... WOW, I really loved the CI caramel sauce recipe. I doubt there's anything special about it (bring sugar to 350, add 1 cup heated cream, a pinch of salt, a bit of lemon juice, some vanilla extract and stir to whisk out any lumps), but damn it's good. I could have eaten the whole thing, never mind the ice cream that should be underneath it. Great caramel flavor (the complexity of flavors and slight bitterness that heated sugar provides, the richness of non-ultra=pasteurized heavy cream). Mmmm, caramel sauce has been redeemed.

That's the good news. The bad news is that I didn't like the hot fudge sauce at all, and now I've got a full 2 cups of it. I really like Rose Levy Beranbaum's hot fudge sauce recipe. It tastes just the way hot fudge sauce should taste (to me). However, her recipe makes 3/4 c, I need more than that, and the last time I tried to double it, the recipe didn't come together as well (could be user error). Plus, I like to experiment. So, I just decided to use the CI recipe. I should have known there was a problem when it calls for 3/4 c corn syrup. I wasted 10oz. Scharffenberger on stuff that just tastes too sweet to me. It's not bad (the ingredients are good quality ingredients), it's just not what I want. Lesson learned, will return to RLB (I'm frankly considering chucking the whole CI hot fudge sauce and starting over, but can't decide whether for the birthday dinner it should be ever just so, or whether the wastefullness of chucking out perfectly fine food [that's already a total luxury item] is just an uber-sin).


Link: http://www.chowhound.com/topics/show/...

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