Greg Hooks of Chocolate Arts makes a deluxe holiday sundae, featuring Chocolate Arts’ eggnog ice cream, house made toppings and Greg’s signature Caramel Rum Sauce.
Eggnog ice cream sundaes with rum caramel sauce
Ingredients:
1 cup sugar
¾ cup water
1¼ cup whipping cream
3 tablespoons corn syrup or glucose
1/3 vanilla bean, split
Pinch fleur de sel
2 tablespoons (or to taste) rum or alcohol of choice
Equipment needed:
Copper pot or heavy bottomed saucepan
Pot with tall sides
Whisk
Spoon
Strainer
Sugar thermometer
Measure the sugar and water into the heavy bottomed pan over medium heat. Measure the cream, corn syrup and split vanilla bean into the tall sided pot. When the sugar crystals in the sugar-water mixture have completely dissolved, turn up the heat to maximum. Do not leave the sugar-water mixture unwatched. Stir the sugar mixture only by swirling the pot gently.
Place your cream-corn syrup-vanilla mixture in the tall sided pot over medium-low heat, stirring occasionally. When the sugar sugar-water mixture starts to brown, swirl the pot gently and turn heat to down to medium. As soon as sugar-water mixture starts to smoke, remove the saucepan from heat and watch the mixture while holding the pot. The bubbles in the caramel will subside momentarily and then begin again.
Standing slightly back, pour the caramelized sugar-water mixture slowly into the heated cream mixture. Be cautious of steam. Once all the caramel has been added, bring the mixture to a boil.
Boil on high heat for one minute. Remove the mixture from the heat and strain it into a bowl to cool and to remove vanilla pod. Add alcohol of choice and stir until incorporated. Allow sauce to cool to desired temperature
Notes: Caramel sauce may be stored in the refrigerator for up to 3 weeks in a sealed container.
To reheat, simply use the microwave or a double boiler. If you find your caramel sauce gets too thick, add heated cream to your warmed sauce.
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