Today’s experiment began when I watched a show on El Gourmet, a.k.a. the Agentine Food Network, where the chef dumped nothing but brown sugar into a pan and made the easiest caramel sauce ever. It bubbled into a molten sugar soup, and after adding a generous pat of butter, the sauce became smooth and shiny and ready to coat her popcorn.
Now wouldn’t that be nice to top my leftover banana bread? NO.
Start with a non-stick pan over medium-low heat. Put a few spoonfuls of sugar in it and leave it alone for a few minutes, just like Virginia Sar did.
Ok, I actually have no idea how long she left it on the heat, and I don’t know if I was supposed to leave the room while it was heating. I’m guessing I was not because when I came back, it was burned and my apartment was starting to smell horrible.
The pan was so hot that the sugar-lava continued to melt and burn while I was trying to evacuate it. Since I had to boil water in the pan to clear it out, I was treated to the fragrant aroma of burned cane sugar all over again.
No more stove.
For my second attempt, I put some sugar in a baby coffee cup, saran-wrapped it shut, and nuked it on medium until it was bubbly and just about to reach up and incorporate itself with the plastic wrap.
Put a small pat of butter in there with the melted sugar, let the butter dissolve, and mix it up. Add salt. This stuff will harden, but for a spreadable sauce, add some cream cheese.
It came out okay, but this sugar has a weird aftertaste, so I probably won’t make it again. It might be better with brown sugar.