In one of those random moments of inspiration, it hit me. What would work perfectly with a nice salty caramel? Why a succulent piece of steak, naturally.
And then there as the time that I left a tray in the fridge to cool & my box-o-wine seeped through to make a nice zinfandel caramel sauce. Totally by accident.
This time I lucked out. At first I had a kit (albeit one that had been sitting in my room for quite some time) which I dusted off & assumed would still be OK. Wrong. Totally wrong. It was a rock solid square of sugar.
So I was forced with a choice. Attempt the seemingly impossible, or scrap the project for another day. I figured why not, what's the worse that could happen? If I totally screwed it up, I could always throw it away, and if it didn't harden, then I'd send Isaac to the store so we could make some ice cream sundaes.
1 stick of butter
1 cup of whipping cream
3/4 cup sugar
1 cup brown sugar
2 tablespoons light corn syrup
1 tsp sea salt
But I at least had enough for the appetizers. Once I cut them into pieces (using a buttered knife) I sprinkled a final dusting of sea salt on top before letting them settle.
As for the meat, I was originally going to do a peppercorn seared skirt steak, but got lazy and ended up buying the Maui marinated steaks from Trader Joes, throwing them on the BBQ and slicing them up. It was less of a jarring taste from the sweet caramel & actually worked out really well.
So enjoy!! I know I did!