You might be thinking that I am crazy for putting buttermilk in a caramel sauce. And, you know, I understand your sentiments. But, this sauce is da bomb! Dont be appalled by buttermilk and please just give it a try.
INGREDIENTS:
(Yields about 1 and cups / 1.32 EUR)
1 cup sugar (0.13. EUR)
2 tbsp honey (0.27 EUR)
5 tbsp butter (0.67 EUR)
cup buttermilk (0.20 EUR)
tsp baking soda (0.01 EUR)
1 tsp pure vanilla extract (0.03 EUR)
Good pinch of salt (0.01 EUR)
METHOD:
Add sugar, honey, butter, buttermilk and baking soda to a medium sized pot on medium heat. Be sure to use a bigger pot because things will get bubbly and that is going to happen fast. Once the caramel starts simmering and gets bubbly, cook while stirring frequently for about 5-10 minutes until golden-brown. Be sure not to let the caramel out of your sight, as it can get from a bit bubbly to an overflowing sticky kitchen disaster in a matter of seconds. Remove from heat and stir in vanilla and salt.
The caramel will thicken significantly and get a bit darker as it cools down. To soften it up again, just reheat briefly in a microwave. Store refrigerated in an airtight container for a couple of weeks. Use on cakes, ice cream, pancakes, cookies, in your lattes or just devour it with a spoon, straight up from the jar.
Moda mislite da sam skroz pukla kada sam stavila kiselo mlijeko u karamelu. I da, stvarno shvaam kako se tu moda i naziru neke konture ludila, ali ova karamela je bomba! Nemojte da vas ideja kiselog mlijeka uasne i zgrozi, nego samo budite hrabri i imajte malo vjere. Obeavam, neete poaliti.
SASTOJCI:
(Za oko 1 i alicu / 9,76 kn)
1 alica eera (1,00 kn)
2 lice meda (2,00 kn)
5 lica maslaca (5,00 kn)
alice kiselog mlijeka (1,50 kn)
liice sode bikarbone (0,05 kn)
1 liica ekstrakta od vanilije (0,20 kn)
Dobar prstohvat soli (0,01 kn)
PRIPREMA:
eer, med, maslac, kiselo mlijeko i sodu bikarbonu stavite u srednje veliki lonac na srednje jakoj vatri. Svakako uzmite malo vei lonac nego to mislite da je potrebno jer e se karamela uspjeniti i to e se desiti jako brzo. Nakon to karamela pone krkati i postane pjenasta, kuhajte ju uz uestalo mijeanje 5-10 minuta dok ne dobije zlatno-smeu boju. Nemojte ni na sekundu ispustiti karamelu iz vidokruga jer za tren moete imati ljepljivu katastrofu po cijeloj kuhinji. Maknite karamelu sa vatre i umijeajte u nju vaniliju i sol.
Karamela e se jo dodatno zgusnuti i potamnjeti kako se bude hladila. Ako ju elite ponovo omekati, samo ju mrvicu zagrijte u mikrovalnoj. uvajte u hladnjaku u hermetiki zatvorenoj posudi nekoliko tjedana. Upotrijebite za torte, sladoled, palainke, kekse, u kavi ili na nju jednostavno navalite licom onako iz tegle.