BANANA SPLITSVILLE

Instructions

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   Basic Caramel Software: 2 cups sugar 1 cup water 1 tablespoon light corn syrup Caramel Sauce Software: 1 batch caramel 2 cups heavy cream Banana Brulee Software: 4 bananas Sugar for coating Additional Splitsville Software: Ice cream of your choice Hardware: Small, heavy saucepan Clean soup spoon Candy thermometer Parchment paper 2 sheet pans or other heatproof surface Aluminum foil Cooling rack Butane torch (available at most hardware stores…darned handy) Safety goggles (see above) Plastic squirt bottle (available at most grocery stores) DOODADS 1) Combine the sugar, water and corn syrup in a small, heavy saucepan and place over high heat. 2) As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged.

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   Do not stir the mixture or agitate the pan at this stage. 3) When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. 4) As the temperature approaches 300 degrees the color will start to turn to amber.

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   At this point, it’s safe to swirl the pan gently to help distribute the heat evenly. 5) As the caramel heads towards 340 degrees, it will reach a deep amber color.

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   Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream…like a string.

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   When it does, it’s doodad time.