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summate a salty turn of events to your next afters dish!This salted caramel sauce is a unadulterated addition to cheesecake , ice cream , and other decadent desserts .
The chase is an excerpt fromSalt and the Art of SeasoningbyJames Strawbridge . It has been adapted for the WWW .
The Salted Caramel Craze
We have pastry chefs and chocolatiers to thank for the salt caramel crazethat start nearly fifteen years ago and still shows no augury of slowing down . Salt stress sweet flavours . A little dash of salt brings out the caramelised toffee note in dark-brown sugar . To me , it also do cacao and chocolate taste plentiful , less bitter and more balanced .
RECIPE: Salted Caramel Sauce
make a 500g/1 lb 2 oz jolt
Ingredients
Procedure
Serve warm , or leave the sauce to nerveless , then hive away in a sealed jar or an airtight container in the electric refrigerator . Unopened , it will keep in the fridge for up to 1 month .
Once opened , keep refrigerate and practice within 1 calendar week . It is best reheated softly in a pan to serve ardent .
This sauce is delicious served with water ice cream , mizzle over a baked cheesecake or used as an constituent in desserts .
Recommended Reads
Simple Sugars & The Sweet Side of Fermentation
Mint Salt : A Fresh Take on Seasoning
Salt and the Art of Seasoning
From Curing to Charring and broil to Brining , Techniques and Recipes to Help You accomplish Extraordinary Flavours
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