Page 245 - COMING UNSTUCK by Sara tuck
P. 245
sweet & saucy These wickedly decadent
sauces are outrageously
calorific and incredibly good.
Makes 1½ cups Salted Caramel Sauce
1¼ cups caster sugar Put the caster sugar in a clean pot with ⅓ cup of water and
¾ cup heavy cream whisk to combine. Bring to a simmer, whisking to dissolve
2 tbsp butter the sugar then don’t stir again. Heat the cream separately until
1 tsp sea salt just hot, not boiling (either in the microwave or another pot
is fine). Use a small pastry brush to wipe down any excess
sugar from the sides of the pot and continue heating until
the sugar first becomes white and crystallised, then starts to
turn a light amber. To combine the sugar and encourage even
caramelisation, give the pot a gentle swirl. As soon as it is an
even light golden, remove the pot from the heat and whisk in
the hot cream ¼ cup at a time. It will froth up madly, but keep
whisking and it will settle down. Add the butter and sea salt and
whisk until smooth. Pour into a sealed container and store in
the fridge for up to 2 weeks until ready to use.
Makes 1½ cups Rum ‘n’ Raisin Caramel Sauce
80g (3 oz) butter Super luscious over vanilla ice cream, as part of a banana
⅔ cup caster sugar sundae or over banana crepes.
2 tbsp brown sugar
⅓ cup heavy cream Put the butter, sugars and cream in a pot and bring to a simmer
3 tbsp dark rum – stirring to encourage even melting. Simmer for 3 minutes, add
½ cup raisins rum and raisins, simmer another 30 seconds then remove from
the heat and leave to cool. Once cool, store in a sealed container
in the fridge for up to a week and serve cold, or gently re-heat.
Makes about 2¼ cups 2-minute Chocolate Sauce
300ml (10 oz) heavy cream This sauce is ready in 2 minutes – perfect to serve straightaway
300g (10½ oz) dark 50-70% or chill and use as icing (frosting) for chocolate cake.
chocolate, chopped
Heat the cream in a microwave or small pot until just simmering
Add chocolate and leave to sit for 1 minute. Whisk until
smooth, if necessary heat for another 30 seconds. Either use
straightaway or, once cool, store in a sealed container in the
fridge for up to a week.
241
