I discovered this Canadian Thanksgiving the joys of the no-bake cheesecake. I used to snub the idea, but this past weekend had one that was so delicious and stunning, I had to change my mind. Bonus: it did not compete for oven time with the turkey, and sat quietly in wait in the fridge until we were ready for it. The day after, leftovers were revived with a drizzle of caramel an addition Ill plan for next time. Caramel sauce is simple to make, and can also be stored in the fridge warm it up when you need it.
My sister made it, using a Martha Stewart recipe a simple mixture of cream cheese and cream, flavored with pure maple syrup, poured into a crushed-cookie crust and topped with roasted pears. A perfect vehicle for caramel, I thought when the leftovers came home with me I doused the lot in thick caramel sauce, just to see. I was right next time I make this, Ill give it a caramel spin, or pass a gravy boat of caramel sauce for guests to douse their own.
There are many desserts that can benefit from a quick drizzle of caramel even the simplest pound cake or baked goods from the grocery store bakery can be given a lift, and made to look extra-special. And a pint of good-quality vanilla ice cream can be transformed into a salted caramel sundae with a warm dose of caramel and sprinkling of coarse, flaky sea salt.
This is a simple recipe all you need to do is heat the caramels and cream until the caramels melt, stirring until the mixture is smooth. If you want it thicker, add more caramels to thin it, add more cream. Add a bigger pinch of good-quality salt to make salted caramel sauce.
Thick Caramel Sauce
50 pieces Werthers Original Chewy Caramels, unwrapped
1/2 cup heavy (whipping) cream
In a small saucepan or microwave-safe bowl, heat the caramels, cream and salt over medium-low heat or in the microwave, stirring occasionally, until melted and smooth. Store in a jar in the fridge, and rewarm if it gets too thick. Makes about 1 1/2 cups.
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