I made some dessert sauce this weekend, it tastes just like creme brulee. (they sell something like this at Le Gourmet Chef, but alas I moved to England this year and can't get it anymore
) So, I had to improvise.
I want to give this away as holiday gifts in cute little glass jars but I'm not sure how to go about the canning process...how long would these keep once sealed? does anyone know of a good canning tutorial on the net? do i have to add any preservatives?, etc. help would be appreciated.
1 1/2 cups granulated white sugar
2 tablespoons water
3/4 cup heavy cream/double cream
1 tsp cinnamon
Using a wooden spoon, combine sugar and water in a large saucepan over a high heat, stirring constantly. Use a dampened pastry brush to brush any stray sugar particles off the sides of the pan.
Continue to stir until mixture forms a caramel like mixture of darkened amber color. Remove from heat and GRADUALLY add cream, stirring like a madwoman after each addition. Add cinnamon and return to the heat for one minute. Keep on stirring
Make sure that you do not leave it on the heat longer than a minute.