It's Christmas Eve Eve; tomorrow we're having Christmas number 1 with my family, on Christmas Day we're having Christmas number 2 with Mr E's family, and right now we're curled up with chocolate and wine and the best season finale the creators of Homeland ever could have given us. What I'm saying is, I'm going to keep this brief!
Last week we had Mince Pie Ice Cream for Ice Cream Sunday, and I promised you a pretty special sauce to go with it... so I'm keeping that promise.
As much as I love Mince Pies, in my mind they're only at their best when served warm with a crowning dollop of brandy butter.... so what better to go with our ice cream than silky smooth hot brandy butter caramel? Are you drooling? Need I say more? Good, because Homeland awaits.
Brandy Butter Caramel Sauce
Ingredients
250g granulated sugar
100ml brandy
300ml double cream
50g lightly salted butter
100ml water
1) Put the sugar and water in a large saucepan over a medium high heat, bring to a simmer and keep stirring until all the sugar has dissolved.
2) Keep simmering for 10-12 minutes, swirling the pan frequently but not stirring, until the liquid turns to a deep caramel colour and is just starting to smoke. Remove the pan from the heat.
3) Veeeeeery carefully add the brandy- the caramel will spit, and hot sugar hurts, so keep it at a safe distance and keep your arms covered! Stir in the brandy, then add the butter and cream and stir until completely combined.
4) Return to the hob and gently heat until warmed through, then serve.
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