I love sauces...especially the sweet caramelly kinds I can drizzle on stuff... any kind of food...
I made this amazing Plum and cherry galette ...recipe can be found at http://lapetitchef.blogspot.in/2014/08/rustic-french-plum-cherry-galette.html...
Obviously I couldn’t just stop at a simple galette, I had
add some whiskey salted caramel. The salted caramel just finishes the
galette off perfectly and gives it the perfect level of sweetness. The
recipe will make more than you need, but it keeps really well in the
fridge, and you can basically put it on anything and everything. And you
will. You can thank me later.
How to :
a large heavy bottomed sauce pan, combine the sugar and water. Heat the
mixture over medium-high heat without mixing. Once the edge start to
brown, occasionally swirl the pan. Continue to cook the sugar mixture
until it is a deep amber colour. About 5 to 10 minutes.
from the heat and add the heavy cream while whisking constantly. The
mixture will bubble vigorously! Whisk in the whiskey or vanilla and the salt.
Transfer to a container with a lid, and cool completely uncovered. Will
keep covered in the refrigerator for about 2 weeks. Heat slightly in the
microwave for serving.