{SWEET TOOTH} Caramel!!!

{SWEET TOOTH}

yummy caramel

welcome to another sweet tooth tuesday! 

crystal has worked with a TON of caramel recipes 

and is sharing her

favorite today with tips and tricks!

****************************************

One of my favorite recipes is this chocolate peanut butter caramel cake. I have gone through a plethora of caramel recipes and to save you the time and experimental heart ache I would like to share the recipe with you!

• 1/2 Cup Heavy cream
• 1/4 Vanilla bean
• 1 1/4 Cups Sugar
• 1/4 Cup Water
• 1/4 tsp Salt
• 2 tbsp Light corn syrup
• 3/4 tsp Lemon juice
• 4 tbsp Unsalted butter

Directions:

Pour the cream into a small, heavy saucepan. ( I use the “Fissler” brand of pots and pans they  have the best quality of cookware and dissipate the heat evenly). Split the vanilla bean ( if you have never seen a vanilla bean look to your left) in half lengthwise and use a small spoon to scrape the seeds from the pod halves into the milk. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.

In a medium, heavy saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat.

The mixture will continue to cook off the heat and become darker, so make sure to have your cream close by. Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice. Let cool for about 10 minutes.

***Caramel can burn quick, my first batch I burned in a blink of an eye! It went from a nice tan color to dark brown-black. Seriously in a blink of an eye! Sadly once its burned there is no way to salvage it and your house smells of burnt cramel…***

Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool. *Don’t go far, babysit that caramel!*

The caramel will keep in an airtight container in the refrigerator for up to 1 month. 

Be sure to use a good-sized pan for cooking the caramel. When you add the hot cream, the caramel will boil furiously at first, increasing dramatically in volume. As always when caramelizing sugar, have ice water close by in case of burns. Makes about 1 1/2 cups. *** I liken it to using a hot glue gun, it is sticky and burns you so watch out!***

This recipe was adapted from epicurean I changed it up a bit to fit my needs to drizzle it over the cake. If you want a less runny consistency check out the original recipe here.

Happy Entertaining!

Crystal B

***********************************

thanks crystal!

be sure to follow along with all 

of her yummy creations

though SWEET TOOTH ON FACEBOOK