Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
Happy Friday! This weekend, we thought we would celebrate caramel - for no other reason than what’s not to love about caramel?! Check out these sweet recipes.
Salted Caramels (courtesy of inspiredtaste.net)
Ingredients
1/2 cup (113 grams) unsalted butter (1 stick)
1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
3 tablespoons water
1/4 cup (60 ml) light corn syrup
1 cup (200 grams) sugar
1/2 teaspoon course or flaked sea salt
Directions
Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.
Caramel Macchiato Cheesecake (courtesy of allrecipes.com)
Ingredients
2 cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
¼ cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
Reduce oven temperature to 325 degrees F (165 degrees C).
Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Cornbread Pudding with Whiskey Caramel (courtesy of southernliving.com)
Ingredients
Vegetable cooking spray
1/2 cup butter
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1 1/2 teaspoons kosher salt
5 large eggs
Directions
Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes.
Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.
Enjoy!