Caramel & I have been in a passionate love/hate relationship for as long as I can remember- outliving various other relationships. I love caramel in all it's shapes and sizes; brittle and hard or soft in candy, over popcorn, ice cream, fudgy, drizzled over lattes, in cookies- you get the point. Enough about my love affair with caramel, let's get to the bad stuff...
I've wasted many minutes, spoons, tears of frustration and even a pan on my quest of The Perfect Caramel, trying every recipe I could find but failing each time (impatient, anyone?). Fudge? Easy. Hard caramel? Done it. But the soft, creamy kind- with a pinch of sea salt: it seemed like I just couldn't do it. Until I stumbled upon this recipe...
I've wasted many minutes, spoons, tears of frustration and even a pan on my quest of The Perfect Caramel, trying every recipe I could find but failing each time (impatient, anyone?). Fudge? Easy. Hard caramel? Done it. But the soft, creamy kind- with a pinch of sea salt: it seemed like I just couldn't do it. Until I stumbled upon this recipe...
The mind works in strange ways: the moment I decided to give up on the whole issue, I couldn't stop thinking, dreaming- no- visualizing caramel. So I promised myself I'd try it One More Time and found a promising recipe (on Sally's Baking Addiction). And if it doesn't work? Something with a plate and the wall probably.
Here's what you need:
- 1 cup granulated sugar = 200 gram kristalsuiker
- 6 tablespoons butter = ±90 gram (I used salted)
- 1/2 cup whipping cream = 120 ml
- 1 teaspoon salt (I use sea salt)
1. Stir the sugar in a saucepan until is goes from lumpy to completely dissolved, it should be liquid and amber.
2. Add butter, I cut it in a few pieces just so it'll melt evenly. It'll splatter and sizzle but don't worry you'll be fine.
3. SLOWLY pour in the cream- the mixture will bubble like hell and rise quite a bit in the pan- again, don't worry just keep breathing. Just let it boil for a minute, add a teaspoon of sea salt, stir and put it off the heat.
4. Let it cool completely before use and pleeeease be careful: the pan and it's contents will be really hot (two blisters to prove it). I transferred the entire pan to the fridge after 15 minutes (impatient?) to speed up the cooling down. To decorate (in my case) the brownies, I used a plastic squeeze bottle to minimize the mess- it's also way easier to decorate!
You can refrigerate the caramel up to two weeks (winning!), before use just put the bottle in some warm water to make it spreadable again. If this isn't foolproof, I must be a kitchen genius.
Check out www.sallysbakingaddiction.com !
Here's what you need:
- 1 cup granulated sugar = 200 gram kristalsuiker
- 6 tablespoons butter = ±90 gram (I used salted)
- 1/2 cup whipping cream = 120 ml
- 1 teaspoon salt (I use sea salt)
1. Stir the sugar in a saucepan until is goes from lumpy to completely dissolved, it should be liquid and amber.
2. Add butter, I cut it in a few pieces just so it'll melt evenly. It'll splatter and sizzle but don't worry you'll be fine.
3. SLOWLY pour in the cream- the mixture will bubble like hell and rise quite a bit in the pan- again, don't worry just keep breathing. Just let it boil for a minute, add a teaspoon of sea salt, stir and put it off the heat.
4. Let it cool completely before use and pleeeease be careful: the pan and it's contents will be really hot (two blisters to prove it). I transferred the entire pan to the fridge after 15 minutes (impatient?) to speed up the cooling down. To decorate (in my case) the brownies, I used a plastic squeeze bottle to minimize the mess- it's also way easier to decorate!
You can refrigerate the caramel up to two weeks (winning!), before use just put the bottle in some warm water to make it spreadable again. If this isn't foolproof, I must be a kitchen genius.
Check out www.sallysbakingaddiction.com !
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