Caramel Sauce Makes about 2 cups
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1 stick of butter
1/2 cup of whole milk (or what you have, higher fat content
is ideal for texture)
1/4 teasoon salt
- Place the butter, sugar, and salt in a medium pot over medium heat. Stir until the butter and sugar have dissolved.
- Add the milk and let the mixture boil aggressively for 3 or 4 minutes stirring every 10 seconds or so to prevent the caramel on the bottom of the pot from burning.
- Remove from the heat and allow to cool completely at room temperature before using.
- Store in a glass canning jar in the fridge for up to 3 weeks. You can reheat it in the microwave in a glass bowl or right in the glass jar with the lid removed for 20 second intervals, stirring in between until it reached the consistency you desire.
Recipe without photos . . .
Caramel Sauce Makes about 2 cups
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1 stick of butter
1/2 cup of whole milk (or what you have, higher fat content is ideal for texture)
1/4 teasoon salt
- Place the butter, sugar, and salt in a medium pot over medium heat. Stir until the butter and sugar have dissolved.
- Add the milk and let the mixture boil aggressively for 3 or 4 minutes stirring every 10 seconds or so to prevent the caramel on the bottom of the pot from burning.
- Remove from the heat and allow to cool completely at room temperature before using.
- Store in a glass canning jar in the fridge for up to 3 weeks. You can reheat it in the microwave in a glass bowl or right in the glass jar with the lid removed for 20 second intervals, stirring in between until it reached the consistency you desire.
You need a recipe for crackling cornbread to go with the collard greens.
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