This caramel sauce is ENTICING!

The holidays are here!

Happy month of THANKSGIVING! There’s SO MUCH to be grateful for. The holidays are back once again and I’m excited! It’s one of my most favorite times of the year.

2021 Thankful Challenge

The entire month of November, I participate in a #thankfulchallenge on my social media platforms. Each day, I list something I’m grateful for. It could be anything. There are no stringent rules. It’s something I started in 2018 and it’s been an annual tradition ever since. I always get excited about my thankful challenge postings.

Something that really touched my heart this year was that a high school classmate was inspired to join the challenge. They shared that they’re tired of the negativity and wanted to give this challenge a go. Awesome! I’ve enjoyed reading and being inspired by their daily posts. I love to inadvertently motivate and inspire others. We could use more of that in this world.

Quick recap of the last seven days of the #2021thankfulchallenge

Here are the things I’ve been grateful for this first week in November:

  1. Peaceful and tranquil lake.
  2. “You Are My Glory,” Chinese drama series.
  3. Hugs.
  4. Love.
  5. Hawai’i’s KIKU TV (was a channel that aired multi-cultural shows).
  6. “Untamed” by Glennon Doyle
  7. The end of daylight savings time.

Visit my social media pages listed at the end of this post to view my detailed posts.

Highlighting homemade caramel sauce

This week, I’m highlighting caramel sauce. I was ecstatic to make this. I love caramel. I didn’t know how easy it was to make this glorious sauce. I was gleaming for joy after the outcome. I couldn’t believe how simple it was. Was I dreaming? I know what I’ll be making more often for desserts. Hehe…

The recipe and cooking equipment needed:

  • 8 oz. sugar
  • 2 fl.oz. water
  • ¾ tsp lemon juice (or corn syrup)- I chose lemon juice
  • 6 fl.oz. heavy cream (or water for clearer sauce)- I chose heavy cream
  • 1 tsp. Kosher salt (for salted caramel)- I decided to use the salt in my recipe
  • 4 fl.oz. milk (optional- to thin)- I opted not to add additional milk to thin out the sauce
  • Food scale
  • Measuring bowls/spoons for mise en place ingredients
  • Pastry brush
  • Whisk
  • Saucepan
  • Mason jar (for storing)

Production steps:

  1. Mise en place ingredients.
  2. Combine sugar, water, and lemon juice in a saucepan. Do not stir.
  3. Bring to a boil over medium high heat. 
  4. Wash sides with a pastry brush as needed to avoid crystallization.
  5. Cook the syrup to the caramel stage, where it will turn a honey amber color.
  6. Towards the end of the cooking stage, turn heat to low to avoid burning the sugar or letting it get too dark.
  7. Remove from heat.
  8. Slowly whisk in the cool cream. If some sugar solidifies, then return to a low heat and stir until all the caramel is dissolved.
  9. Add 1 tsp of salt or more to taste for salted caramel.
  10. Cool completely.
  11. Store in the fridge for up to two weeks.

Da pixs!

Before I close, I want to give a BIG shout-out and say THANK YOU, MAHALO, to all my supporters here as well as on my social media platforms. It means a lot to me to have lovely support who views, reads, likes, and comments on my blog and social media. Thank YOU VERY MUCH! Wishing all of you a fabulous new week! Until next time!

In thanksgiving,

FS x

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FooDNisTaSouL