Candy Cap Mushroom Caramel Sauce

Yield: 1 cup

Prep time: PT15M

Cook time: PT20M

Total time: PT35M

Rating

3.94 stars (15 reviews)

Candy Cap Mushrooms, Caramel

If you've never made caramel or creme brulee, you should watch a video of cooking sugar to caramel. I've linked to a video in the notes.
In a stainless steel sauce pan, cook the sugar with 1/4 cup of water on medium high heat until the sugar melts and turns to caramel. Turn the hood vent on, or open a window as there may be a little smoke. This is something you need to watch closely as it cooks, but don't stir it too much.
As the sugar slowly changes color from light brown to amber, turn the heat down and swirl the pan to help melt any clumps. If the mixture clumps don't worry, it will melt eventually after you add the cream.
When the caramel is amber colored, but not too dark, add the butter and melt. It will sizzle a lot. Remove the pan from the heat and add the brandy and cook for a minute to evaporate the alcohol. If you have a gas burner the pan may ignite-this is natural so don't worry.
Add the cream, mushrooms, and whisk to incorporate, The heat and reduce the sauce until thickened to your liking.
If it’s too thick, add a tablespoon of water at a time to loosen it. The sauce will keep for a couple weeks in the fridge. As it chills it will firm and solidify. To refresh it you can microwave it briefly to make it loose again.

Laura on 2023-12-01 (5 stars):
Alan, this recipe is amazing! I've tasted your regular caramel recipe as well and prefer the taste of this one, maybe it's the brandy. Could I cook it a little longer or adjust some of the ingredients to make it firm enough to wrap bite sized pieces? Thank you for any suggestions.
Alexandra on 2023-01-11 (5 stars):
I’m very lucky to have access to fresh candy cap mushrooms. I thought drying them brings out their flavor but rather than drying and reconstituting should I just use fresh for this recipe?