caramel recipe :: Article CreatorCaramel Recipes
by Emily Angle
A jar of salted caramel sauce makes a great Christmas present. This is so easy - don't tell anyone. If you don't want to include the rum, just leave it out. It still tastes amazing.
You will need to have sterilised jars to keep the caramel in. This recipe makes about 2 jam jars of caramel.
Caramel Surprise Snickerdoodles
Aubrie Pick for The Wall Street Journal, Food Styling by Amanda Anselmino, Prop Styling by Anna Raben
Caramel Surprise Snickerdoodles This recipe is based on a cookie that pastry chef Miro Uskokovic served at Gramercy Tavern in New York City. Rolling the dough very thin helps the cookies bake up crisp and securely sandwich the thin layer of chewy caramel inside. For ease in shaping the cookies, it is best to make the dough at least 1 day and up to 3 days ahead of baking.
Total Time: 1 day (includes chilling)
makes: 30 (3-inch) round sandwich cookies
Ingredients For the dough:
2 large eggs (100 grams) 1 teaspoon (5 ml) pure vanilla extract 3 cups plus 1 tablespoon (371 grams) all-purpose flour, preferably unbleached 1¾ teaspoons (8 grams) baking powder ½ teaspoon (3 grams) fine sea salt 1½ teaspoons (4 grams) ground cinnamon 16 tablespoons (227 grams) unsalted butter (2 sticks), softened 1⅓ cups (267 grams) sugar, preferably superfine For the cinnamon sugar topping:
1⁄2 cup plus 2 tablespoons (125 grams) granulated sugar 2½ teaspoons (6 grams) ground cinnamon For the bourbon caramel:
¾ cup (174 grams) heavy cream 2 cups (400 grams) granulated sugar ½ cup (120 grams) bourbon ¼ cup (82 grams) corn syrup ¾ teaspoon cream of tartar 4 tablespoons (57 grams) unsalted butter (½ stick), softened 4 teaspoons (16 grams) pure vanilla extract Directions
Make the dough: In a small bowl, whisk eggs with vanilla extract. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. In the bowl of a stand mixer fitted with the flat beater, beat butter and sugar on medium speed until lighter in color and fluffy, 2-3 minutes. Gradually add egg mixture, beating until incorporated. Scrape down sides of bowl. On low speed, gradually beat in the flour mixture just until incorporated, scraping down sides of bowl as needed. Refrigerate dough in bowl, tightly covered, until firm, at least 6 hours and preferably 1 day. Or, scrape dough onto a sheet of plastic wrap, wrap tightly and refrigerate up to 3 days. Shape and bake the cookies: 20 minutes or longer before baking, set an oven rack in the middle position and set oven to 350 degrees. Line 2 (17-by-14-inch) cookie sheets with parchment. In a wide shallow bowl, whisk together sugar and cinnamon. Divide dough into fourths (about 247 grams each). Wrap each one in plastic wrap. Work with one fourth of dough at a time. Measure out 15 pieces (about 1 tablespoon/16 grams each). Knead each piece to soften and smooth dough and then roll it between the palms of your hands to form a 1¼-inch ball. As you work, cover dough and balls with plastic wrap to keep them moist and soft. Flatten each dough ball and press it into the cinnamon sugar, flipping and pressing several times to coat well, until it is about 2 inches in diameter. Then press it between your thumbs and index fingers, avoiding the edges, to enlarge it to 2½ inches. Press it again into cinnamon sugar, coating both sides. Set it on a parchment-lined cookie sheet, spacing cookies 1 inch apart. Bake for 6 minutes. Rotate cookie sheet a half turn. Continue baking until cookies are lightly browned and set, 6-9 minutes. Use a thin pancake turner to transfer cookies to a wire rack. Let cool completely. Repeat shaping, baking and cooling with remaining dough. Make the caramel: Lightly coat a 4-cup (1-liter) canning jar or other heatproof container with nonstick cooking spray. Pour cream into a 1-cup (237-ml) microwavable container. Heat until hot, then cover with plastic wrap. Coat the sides of a medium heavy saucepan lightly with nonstick cooking spray. (Or, use a non-stick saucepan.) Add sugar, bourbon, corn syrup and cream of tartar to saucepan. Use a silicone spatula to stir together ingredients until all sugar is moistened. Heat, stirring constantly, over medium heat until sugar has dissolved and syrup is bubbling. Continue boiling, without stirring, until syrup caramelizes to a deep amber. (An instant-read thermometer should read about 370 degrees, or a few degrees lower, because the temperature will continue to rise.) Just as soon as the mixture reaches the correct color and temperature, carefully pour in hot cream. The mixture will bubble up furiously. Use a clean silicone spatula to stir gently, scraping up the thicker part that has settled on the bottom. Remove caramel from the heat and gently stir in butter until incorporated. The mixture will be a little streaky, but it will become uniform once cooled and stirred. When bubbling slows down, return pan to medium heat and bring caramel to 250 degrees. Immediately pour and scrape caramel into prepared heatproof jar, and let cool for 3 minutes. Gently stir in vanilla extract and let cool until no longer hot (about 120 degrees), stirring gently once or twice. This can take as long as an hour. If you are not using the caramel immediately, cover with plastic wrap and set in a warm place. If it starts to become too firm, reheat it with 3-second bursts in the microwave or set it in a pot of very hot water. Caramel can be stored at room temperature up to 2 days or refrigerated for up to 6 months. (Reheat as directed above before using.) Sandwich the cookies: Working with one cookie at a time, use a small spoon to spread about 2 teaspoons (16 grams) caramel onto bottom side of cookie. Set a second cookie, bottom-side down, on top of caramel to create a sandwich. Press gently so caramel comes just to edges. Repeat with remaining cookies. The caramel must stay fluid. If necessary, reheat as directed above. Unfilled cookies can be stored in an airtight container at room temperature 1 week and frozen 2 months. Adapted from Rose Levy Beranbaum
This recipe was published in:
Salted Caramel Apple Pie
Ingredients
Pie dough4 cups flour2 tbs. Sugar½ tbs. Salt3 sticks unsalted butter, cold and cubed1 egg, beaten (for egg wash)
Apple-pie filling¼ cup cornstarch¾ cup sugar1/3 cup dark-brown sugarPinch of nutmeg1½ tsp. Cinnamon¼ tsp. Sea salt8 apples, peeled, cored, sliced (preferably Honeycrisp)1/3 stick unsalted butter¼ cup bourbon1 cup apple cider
Salted caramel sauce2 cup sugar22/3 cups heavy cream4 tbs. Light corn syrup½ cup dark-brown sugar2 tsp. Fleur de sel
Instructions
Pie dough: In a stand mixer fitted with a paddle attachment, combine flour, sugar, and salt on medium-low speed (about 30 seconds). Increase speed to medium and stream in 2/3 cup cold water, followed by cold butter cubes. Continue mixing on medium speed (about 2 minutes). Stop mixing just before the butter is fully incorporated (the dough will look streaky and the pieces of butter should be about the size of peas). Transfer the dough onto a floured surface and divide into 2 balls. Flatten each into a disk, wrap in plastic, and chill for at least 1 hour.
Apple-pie filling: In a large mixing bowl, whisk together cornstarch, sugar, brown sugar, nutmeg, cinnamon, and salt. Add apple slices and toss until apples are evenly coated. Melt butter in a large saucepan over medium heat. Add apples into melted hot butter. Pour in bourbon and apple cider. Cook on medium heat, stirring occasionally, until apples are tender (about 30 minutes). Remove from heat; let cool to room temperature.
Salted caramel sauce: In medium pot, bring all ingredients to a boil, gently stirring occasionally. Once the mixture has reached 230 degrees (it will get noticeably thicker), remove from the heat and pour into a nonplastic container (e.G., a Pyrex or metal mixing bowl). Let cool to room temperature. Once at room temperature, whisk well, then chill in the fridge until needed (the caramel sauce can be made up to 2 weeks ahead; you can also drizzle it over ice cream or add to your coffee). An hour before you're ready to assemble the pie, remove the sauce from the fridge and bring to room temperature.
Assembly: Preheat the oven to 350. On a floured surface, roll out 1 ball of dough into a 12-inch round, then transfer to a 9-inch pie dish, pressing gently down and up the sides. Pour cooled apples into the pie shell. Drizzle some of the salted caramel sauce across the apples. Roll out the other ball of dough. Cut into strips that are 1-by-12-inches long. Arrange half of your dough strips across pie. Form a lattice by arranging the other half of the strips diagonally across the first strips. Seal the edges by pressing around the rim of the pie with a fork. Trim around the edges as needed. Brush the surface of the pie with egg wash. Bake for 40 to 50 minutes or until crust is deep golden brown. Let cool on a rack for 30 minutes, then drizzle more of the salted caramel sauce on top and serve.
(Published 2015)
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