April 2, 2016

Salted Caramel - My Way

You may remember my post on our favorite salted caramel recipe?

Well, that wasn't exactly the recipe we use. That's why I'm here. Like, that's why this post is here. That's why I wrote this post.

This is exactly the recipe we use.

More or less.

You'll Need
  • 1 stick butter, unsalted
  • 1/2 c light brown sugar
  • 1/2 c granulated (white) sugar
  • 1 c cream
  • 1 tsp salt
  1. Melt the butter
  2. Dump in sugars, stir, mix in
  3. Stir until sugar mix starts to get a little bit hard. You'll know when it gets "hard" because the mix will start sliding off of your spatula, leaving close to nothing behind when you pull it up out of the mix (tell me you do that too because if you don't, I have no idea how to explain what "hard" means here)
  4. Once it's "hard", add cream, stir until boiling. Keep stirring, even after it's started boiling, then after a little bit of stirring (30-60 seconds?), turn off heat.
  5. Add salt, stir until salt is well mixed in.
  6. Pour into quart jar, store in fridge until needed.
For Heating Directions
  1. Put jar in microwave
  2. Microwave for 30 min, no more
  3. If it's not runny and easy to use, put it in for 30 seconds more, but BE VERY CAREFUL -- you can overheat it and then it's "hard" and gloppy and gross
  4. Take out, serve and

Salted Caramel is great for...
  1. drinks
    1. (hot) coffee
    2. cold coffee
    3. hot chocolate/cocoa
    4. cappuccinos (frozen)
  2. frosting/topping (see #1 under #10)
  3. decor on cake
  4. candy
  5. desserts
    1. ice cream sundae
    2. mug cake
    3. cake
      1. or, decor on cake (see #5)
    4. pie (pecan pie - yum!)
    5. pizookies
  6. sweet dips
    1. cookie dough dip and the like
  7.  or your mouth!

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