Caramel sauce
16 oz sugar
1 cup cream 40%
4 oz water
1/4 teaspoon kosher salt (no iodine. Very pure. I could care less if it's kosher myself)
Deep pot with sturdy bottom and walls
handled whisk made of metal
Put sugar in pot. Pour water in center of pot. Do not disturb pot. Heat to boiling and cook until deep brown and slight wisps of smoke are just beginning to form. Immediately add the cream, which will boil vigorously. Turn off heat. Stir with a handled whisk. Be very careful as this can cause serious napalm like burns. Stir in the kosher salt and cool on ice. Great with ice cream or apple pie or both.
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1 comment
Feel free to reply to any comment by clicking the "Reply" button.Here in Australia the soil and therefore the veggies tend to be iodine deficient. Does the iodine react with either sugar or cream? I suspect that at the heat will evaporate the iodine away.
In general cooking I suggest that if you don't want to develop a goitre use iodised salt. Possibly one of the earliest uses of enabling mass medication BUT still allowing for user preference.
I think that I would also recommend wearing safety goggles/ mask.
I was once very lucky in knowing what to do following an explosive escape of superheated steam and boiling chip oil that coated my hand from base of thumb to wrist. The 1.5 inch high blister took about 10 seconds to develop. Cold running water for half an hour followed by puncturing of the blister and application of silver ointment for a week saved tendons (and use of thumb) together with need for skin grafts. Twenty five years on and there is no sign that anything happened.
FrayedBear
Level 9
May 11, 2018
0
I don't recommend making this a big enough part of your diet that goitre from lack of iodine would be possible. But if you are concerned, then feel free to use iodized salt.
Protective gear is not a bad idea. Especially if you make a larger quantity. I've burned myself pretty badly with caramel, and the stuff sticks like napalm as well as being hot as f.
@Bakunin Burning I can accept and understand. Re iodised salt I fully agree with you on quantity and made the comment simply because it is a problem that I became aware of within 12 months of living in Australia. I simply modified my salt source and everything went back to normal within a very short period.
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