Today... bad day. Nothing major, just lots of little things making me want to drop-kick Murphy into next Tuesday. Dead passthrough that revived under the most counter-intuitive method, piece of lab equipment went down, traffic, DH's lab in panic mode, burned supper (Yes, Virginia, bacon can burn in the oven in under 3 minutes), the roomba ate a cat-toy, my cat channeling Joan Rivers and Won't Shut UP!!...
So... the wise woman would never ever consider attempting a new recipe, especially not one with the potential to cause 2nd and 3rd degree burns in seconds with just a moment's inattention.
I'm so burnt out today, I tossed caution away and told the universe to bring it.
And I'm so glad I did. Sugar, cream, butter and a little salt... that's it.
1 cup sugar
6 TB salted butter (the best you can find, and no, butter subs don't work)
1/2 cup + 2 TB heavy cream, room temperature
1 heavy bottomed, 2-3 quart light-colored pan (not non-stick. Heavy stainless is what I used.) Make sure it's perfectly clean and dry. You want large -- this recipe foams.
1 silicone spatula or wire whisk
Pour the sugar in the bottom of the pan and shake to level. Place over medium high heat and resist the temptation to stir as the sugar starts to melt. When the edges start to brown, stir once, then let it finish melting. Once entirely melted, you can stir gently, letting it get as brown as an old penny. When it smokes slightly, count to ten and add the butter all at once. Stir until melted and combined. It'll foam.
Carefully pour in the cream. It'll foam, too. Turn off/remove from heat. Stir or whisk until fully combined. It may be a bit thin. That's okay. It'll thicken as it cools.
I swear this stuff is food of the gods on a spoon, but drizzled over a scoop of even meh vanilla ice cream, it's pushing into instant bliss. I want it on toast. On waffles. Maybe on tomorrow's turkey sandwich.
So... the wise woman would never ever consider attempting a new recipe, especially not one with the potential to cause 2nd and 3rd degree burns in seconds with just a moment's inattention.
I'm so burnt out today, I tossed caution away and told the universe to bring it.
And I'm so glad I did. Sugar, cream, butter and a little salt... that's it.
1 cup sugar
6 TB salted butter (the best you can find, and no, butter subs don't work)
1/2 cup + 2 TB heavy cream, room temperature
1 heavy bottomed, 2-3 quart light-colored pan (not non-stick. Heavy stainless is what I used.) Make sure it's perfectly clean and dry. You want large -- this recipe foams.
1 silicone spatula or wire whisk
Pour the sugar in the bottom of the pan and shake to level. Place over medium high heat and resist the temptation to stir as the sugar starts to melt. When the edges start to brown, stir once, then let it finish melting. Once entirely melted, you can stir gently, letting it get as brown as an old penny. When it smokes slightly, count to ten and add the butter all at once. Stir until melted and combined. It'll foam.
Carefully pour in the cream. It'll foam, too. Turn off/remove from heat. Stir or whisk until fully combined. It may be a bit thin. That's okay. It'll thicken as it cools.
I swear this stuff is food of the gods on a spoon, but drizzled over a scoop of even meh vanilla ice cream, it's pushing into instant bliss. I want it on toast. On waffles. Maybe on tomorrow's turkey sandwich.
