Just three more days until my dessert party! It’ll be here on Cooking On The Weekends — but you know you’ll have to do a little cooking yourself, right!?
These treats will be lovely to look at, but I want you to taste them, too! Really, you must! Hopefully you’re prepping along with me!
We’re continuing our preparations with Salted Caramel. (Yum!) We’ll combine the salted caramel with the ganache we made a couple of days ago to create Salted Caramel Chocolates! I know, I can’t wait either!
This is the best caramel I’ve ever had. Truly. I love it even without the salt, but the salt pushes it to over the top to another level. It’s an amazing dessert sauce and can also be used as a filling for candy and tarts.
The base of this recipe comes from one of my favorite dessert cookbooks, The Last Course: The Desserts of Gramercy Tavern, by Claudia Fleming. Everything I’ve ever made from this book has been divine.
Making this caramel is a beautiful process. Enjoy! I’ll see you at the party on Monday! First up will be the Salted Caramel Chocolates!
- ½ cup water
- 2 cups granulated sugar
- ¼ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- 2 tablespoons crème fraîche
- 1-1/4 teaspoons sea salt
- In a medium-sized saucepan, combine the water, sugar and corn syrup. Cook this mixture over medium heat, until the color is dark amber. This should take at least 30 minutes. Do not stir while the caramel is cooking -- only swirl the pan gently.
- Once you've achieved the dark color, reduce the heat to low and carefully whisk in the butter, cream and crème fraîche. Stand back! When you add these ingredients, the mixture will likely hiss and bubble up. This is okay! Continue to whisk until it's smooth. Then add the salt and stir to blend. Remove from the heat.
This caramel can be made up to 5 days ahead of time. Keep it stored in the refrigerator, and warm it to soften.
I bought Claudia Fleming's book for $40 years ago, but it's out of print and hard to find now, making it a a bit of a fortune. I have to recommend it anyway because I love it so much.