Lime Caramel
Makes 1 cup
This recipe is part of Thai Tea Pudding with Lime Caramel and Candied Cashews, from Susan Feniger's Street Food, Clarkson Potter, 2012.
Published in Gourmet Live
08.08.12
INGREDIENTS:
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- 1/4 cup lime juice (from 2 to 3 limes)
INSTRUCTIONS:
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In a deep saucepan over medium-high heat, cook the brown sugar, cream, corn syrup, and salt for 2 minutes without stirring. The caramel will start to bubble rapidly. Then swirl the pan gently to stir the caramel (instead of using a spoon), continuing to cook until the bubbles get larger and slower, 1 to 2 minutes. Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
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Transfer the caramel to a small bowl and let it cool to room temperature. Or cover the bowl and store it in the refrigerator for up to 1 week (let it soften to room temperature before using it).
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