Sunday, April 5, 2015

Birthday Baking Part 1: Salted Caramel

My dad's birthday is on Tuesday and we're planning a baseball-themed party.
I volunteered to be in charge of desert so I'm making an appropriately baseball-themed desert: 
Crackerjack Cupcakes (& cake balls)!

Because there are a few steps involved I thought I'd share and break the process down into two posts.
First up: salted caramel.

Be warned, this is DELICIOUS and you will have a hard time not eating most of this before you use it. 

Make extra.

(Recipe from The Brunette Baker)
Makes 2 cups.

  • Over medium-high heat, combine 1 cup sugar with 4 tbsp water and bring to a boil. Without stirring, allow sugar to boil until it turns a golden-amber colour - about 6 or 7 minutes. **Do not leave the stove as this colour change happens quickly** 
  • Remove from heat and carefully add in 1/2 cup heavy cream and 1 tsp vanilla. Do this carefully as the mix will bubble up. 
  • With a wooden spoon, stir in 3/4 cup room temperature butter and 1/4 tsp salt. Stir until butter is melted and incorporated.  Pour into a container and allow to cool. 
  • Dip everything in your kitchen into a spoonful of this sauce and try not to eat the entire jar. 

I want to make so much more of this sauce. 
So much more.

Save at least a cup of this for part two of the cracker jack cupcake recipe!

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