The first time I attempted to make caramel sauce, I had issues with it thickening. Being the newbie that I was, I didn't wait long enough for it to get to thickness it was supposed to be. Five minutes in, I freaked out at the site of the watery boiling brown stuff on my stove top. In desperation, I added cornstarch, hoping to thicken it up. Still nothing. Another five minutes later, it had thickened to about five times what it originally was. I had a thick caramel paste that I didn't know what to do with.
After much pondering, I came up with the perfect use. I added it to vanilla buttercream to make caramel frosting. I always had problems making caramel buttercream using caramel sauce because it would make it too runny. Caramel paste is the perfect solution!
The great thing about this recipe is that if you omit the cornstarch, you have caramel sauce!
Ingredients:
1/2 cup water
1 cup white sugar
6 tbsp unsalted butter
1/2 cup heavy cream
1 tbsp cornstarch
1 tsp vanilla extract
1. Make sure you have all your ingredients nearby. You have to move fast when making caramel, so as not to burn the sugar.
2. Pour sugar and water in a pan over the stove and when it begins to melt, stir it slowly.
3. Bring it to a boil. Continue to stir, about five minutes.
4. Slowly add heavy cream and continue to mix. At this point, the mixture will bubble a lot! Watch it to make sure it doesn't overflow.
5. Keep mixing another five minutes and then add cornstarch and vanilla.
6. Remove from heat. It will thicken more as it cools.
7. Use as desired. Best used in frosting or spread it straight on some cake!
No comments:
Post a Comment