Hey people! Here’s an introduction to the Chronicles of Dania project.
…and we’re here, at the end of Season 1 of my Walking on Water series. Thank you for coming along on this journey with me- for sharing of your time and mind space. To my incredible team, who did an amazing job of putting this together with me: Ayo who worked the camera and lights with his magic; and Toluwani who breathed on the project with her love, light and technical directing and editing prowess- you have my heart. I look forward to an even bigger and better season 2.
Yes, there will be a Season 2, titled Walking under Water.
So remember how we made Homemade Ice Cream with just two ingredients in the previous episode (watch Episode 7- Coffee), and I promised show you how to make the Salted Caramel Sauce I used as a topping? Well, Dania keeps (or at least tries to, lol!) her promises, so here it is! Watch the video above to see the process, and refer to the recipe notes below for details.
If you try out this, or any of the other recipes, please let me know. You can (and should) send me pictures, videos, or general comments about the series, through my social media accounts; @Ms_Dania on Instagram and Twitter.
I really look forward to sharing with you in Season 2; as the title suggests, we go really deep in that one. Till then;
Homemade Salted Caramel Sauce
- 1/4 cup (60 ml) water
- 1 cup (200 grams) granulated sugar
- 2/3 cup (160 ml) heavy whipping cream
- 3 tablespoons (45 grams) unsalted butter, cut into tablespoon size pieces
- 1 teaspoon vanilla
- 1 teaspoon salt or to taste
- In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that’s a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
- Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
- Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
- Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it’s cooled and refrigerated.
For a regular caramel sauce, just use a pinch of salt or about 1/8 teaspoon.
Store any leftover salted caramel sauce in the refrigerator for up to two weeks. Reheat in the microwave before using.
This recipe will yield about 1 and 1/2 cups of caramel sauce.
Recipe from: Live Well, Bake Often