Soy salted caramel sauce = naughty, decadent, and good enough to eat straight from the jar.
Banana “ice cream” = healthy, dead simple to whip up, and does a darn good job of fooling your brain into thinking it is the real deal.
TOGETHER = a treat that you can have, eh hmm, every day.
To get the most intense caramel-ly flavour, I like to cook the sugar to the point where it is *just* about to burn. I would rather burn a batch of sugar and start all over again than end up with a lacklustre caramel. This is especially true if I want the caramel to sing alongside the moreish savouryness of the soy sauce.
As for the soy sauce, take the quantity provided here as a guide. You might find it too salty so I suggest starting with 1 tablespoon and adding more until the saltiness is juuuust right for you.
Be sure to make the caramel in a larger saucepan than you think you’ll need to avoid losing it all over the stove top. The sauce will bloom in size when you add the butter and cream, before settling down to a glossy pool of caramel heaven.
Finally, the ice cream is super customisable. Add cocoa powder to satisfy a chocolate craving. Honey for extra sweetness. Cinnamon to export you somewhere more exotic (or maybe you’re there already!). Tahini to achieve an earthy richness. And…how could I forget peanut butter?
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