Chambord Caramel Sauce

Chambord Caramel Sauce

Just give me a big ol’ soup spoon, tie a bib around my ncek, put the bowl of Chambord Caramel Sauce in front of me, and watch what happens!  OMG!  This sauce… is rich.  This sauce is creamy.  This sauce is subtly carameleee.  This sauce is buttery and velvety.  This sauce has the hint of Chambord adding depth and flavor that will make your tastebuds dizzy, dazzle and delight! 

Slice up some apple wedges and dip.  Take some celery stalks and stir and scoop to your heart’s content.  Put a banana on a stick and make your own ‘Nanner Dog!  Skewer strawberries & cake bites then ooze on the sauce!  Drizzle atop ice cream.  Use it in your coffee.  Take a store bought chocolate wafer, drizzle some caramel sauce on it, and dazzle your guests with your culinary perfection.

Chambord Caramel Sauce

What you need:

½ cup heavy cream

½ cup milk (whole or 2%)

¾ cup sugar

½ cup light corn syrup

¼ cup butter

¼  tsp salt

1 tsp vanilla

1/3 cup Chambord Liqueur

Chambord Caramel Sauce

Chambord Caramel Sauce
 
 What you do:

In a medium size heavy saucepan over medium heat combine cream, milk, sugar, corn syrup and butter.  Cook, stirring frequently until a candy thermometer reaches 234-240 degrees or if you drop a little in a cup of cold water a semi-hard ball forms.

Remove from heat and add salt and vanilla.  Blend well.  Return to heat and bring to slight bubbling simmer.  Slowly add Chambord liqueur and blend well.  Cook another 2-3 minutes.  Remove and let cool or serve warm.

Can be used however your littl’ heart desires…on ice cream, cake, as a dipping sauce, a drizzle icing…your imagination can soar! (fyi~~those littl’ cubes on the skewer are poundcake…you could substitute chocolate cake, angel food, whatever…and, yes, make it ez and get a store bought/bakery cake…with the sauce and strawberries, it’s just fine!)

Chambord Caramel Sauce
Chambord Caramel Sauce
Chambord Caramel Sauce

©Alice D’Antoni Phillips    www.allyskitchen.com

 

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About Ally

4 comments

  1. What is on the skewers with the strawberries, the cubed object? I, so want to make these for Valentine’s Day, they sound absolutely declicious. Thank you for your fabulous recipes!!

    • Hi, Deanna! These are little square cuts of pound cake…you could use a chocolate cake, too…you could buy a small one at the grocery store/bakery (which I did!) b/c w/the chambord sauce and strawberries you’ll nevvvahhh know! I love having you here!! xoxo ~ally PS…please take a pix of what you do and post on the AK FB page! I’m excited!!

  2. I cannot get corn syrup in our country.. :( Have you got any idea of substitution please?

    • Hi, Nat…anything that is a sweetner will work…try regular sugar…you might want to give brown sugar a try, or honey, agave? Let me know, darlin’! :) xo Ally

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