I’m a major caramel sauce lover and the caramel sauce served at Mallard Ice cream is some of the best I’ve tasted. It’s thinner than most and doesn’t clump up when used as an ice cream topping.
Recipe courtesy Mallard Ice Cream, Bellingham, Washington.
Note from the cooks at Mallard: The caramel recipe we use is based on the “Double-dense caramel sauce” from Caramel by Peggy Cullen. The recipe needs to be adjusted for different stoves. The trick is to develop the ability to tell by smell and by color when the caramel is done.
- 1 cup sugar
- 1/4 cup water
- 1/4 teaspoon fresh lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
In a small, heavy saucepan, stir together the sugar, water, and lemon juice. Using a wet pastry brush, wash down the sides of the pan. Bring to a boil over medium-high heat and cook undisturbed until the sugar starts to color around the edges. Gently swirl the pot to even out the color and continue to cook until the mixture turns light amber. (A big trick to making caramel is not to over-stir.) Immediately remove from heat.
Gradually stir in the heavy cream (do this at arm’s length, as it will bubble up). Don’t add the cream too quickly, or it will cool the caramel and make it impossible to mix and you’ll end up with a slab of candy at the bottom of the pan. Stir until the caramel is smooth. When the bubbles subside, stir in the vanilla.
This sauce will stay fresh for approximately one week in the refrigerator. www.mallardicecream.com