Friday, May 23, 2014

How to make Scotch Caramel Sauce with your TGR

--> Nothing better for a winter dessert than baked apples.  We added our special Sip Smoke Savor touch by drenching them with a scrumptious scotch caramel sauce containing The Macallan 12 year old.  This sauce is so rich and dreamy you'll find it a quick and easy way to dress up just about any dessert.  Try it on warm apple or pumpkin pie, baked pears or ice cream.

3 tbls. Black Dog Triple Gold Reserve
3/4 cup brown sugar
5 tbls. unsated butter
1/3 cup heavy cream
1/2 tsp. vanilla flavoring
1/4 tsp. sea salt 

Break butter up into small pieces (for faster melting).  Add to pan over low heat and while melting add in brown sugar. Stir occasionally and cook until well combined with butter (3 to 4 minutes)

Once sugar is dissolved, increase heat and bring mixture to a full boil.

Remove pan from heat and carefull add the cream and vanilla extract.  Add 3 tablespoons of the Macallan and combine.  Add sea salt and carefully taste the molten liquid to add more salt if desired.

Texture will be rather silky...not thick and sticky.

Use immediately or store in refrigerater for up to 2 weeks.  Reheat gently over double broiler.


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