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!  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.

 

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

 

 

 

 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!

 

 
2012 Alice D’Antoni Phillips    Ally’s Kitchen