Don't be afraid.
After pie crust, the biggest fear we witness in the classroom is anything to do with caramel. Three simple ingredients can really trip a person up. Be not afraid- we've got your back.
To start with, leave your fear at the door, for your sugar can smell it. Every hesitant stroke of your spoon, desperate to smooth the granules out as they slowly dissolve into an uneven mass can smell it. Fake it til you make it, friends, and all will be right with your caramel.
Secondly, put your utensils down. File away your candy thermometers while you're at it, and release the tension in your back. Give your shoulders a good shake and watch as the bubbles begin to indicate that something magical is happening inside your saucepan.
Keep the temperature up- medium to medium high is best. Shake your pot from time to time. Watch your sugar. Gaze at its ability to slowly transform from seltzer water to a light golden color. Should you see a darker shade appear on one side of your pot, tell yourself; "Hey- I got this. Let me tilt you the other way, so you can greet the other side of the pot and introduce your friends to the lovely color you've developed". See? You and the sugar are now friends.
Now- turn your heat down low, take your wooden spoon and gently glide the sugar back and forth with intention so that all the sugar reaches a light, golden color. Pour your warm cream in and watch it bubble with excitement. It's never been this happy, and neither have you. Carefully lower your nose towards the pot and bask in a facial like no other. Now flavor your caramel with the best salt you have in the house.
Keep stirring now- just for a minute or two. The longer she cooks, the thicker she'll get. Pull your pot from the stove and add in your butter- the best butter you can find, though any (real) butter will do. Stir until it, too, becomes fully incorporated, simmering in this caramel bath.
Tilt your head a moment, smile at your accomplishment. You've got this. Pour your conquest into a clean bowl and let it get to room temperature. Once cooled, you can keep jarred in the fridge for a couple of weeks, or pour it immediately over ice cream. Or waffles. Mmmmm. Grab and apple and a stick. Give that apple to the caramel. Dip, chill, eat.
Boo! Have a delicious Halloween!
Salted Caramel Cream
This recipe was developed by Ruth Kennison, our fearless Chocolatier.
in a small saucepan, warm:
1/2 cup heavy cream
set aside:
1/2 stick butter (room temperature)
½ tsp sea salt
in a medium saucepan, place:
1 cup sugar
1 Tbsp water
1 tsp fresh lemon (or lime!) juice
1) Bring the cream simmer and set aside.
2) In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream. Turn the heat back on to medium-low, and stir in the salt.
4) Cook over this heat, stirring occasionally, for about 2 minutes. The caramel will thicken a bit. Turn off heat and add the butter. Cook another 3 minutes.
Wishing you a delicious day,
Clémence and Hadley
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