Salted Caramel
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger!!!
Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
MARSHMALLOW FONDANT:
RECIPE FROM HERE
Step One:
Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you're going to put flavoring oil in, add it now and add less water
I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
Step Two:
Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.
Step Three:
Add food colouring to the melted marshmallows until you get the colour you want. Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.
LINKING UP AT http://mangoesandchutney.com/2011/09/fat-camp-friday-43-starbucks-mocha-coconut.html AND http://sugarbananas.blogspot.com/
5 comments:
I'm obsessed with caramel so this sounds divine! I've seen recipes with the lemon juice but I've been too chicken to try it. One of these days I'll throw it in the mix - I've heard it adds to the flavor immensely.
What a beautiful cake for your king :) Thanks for sharing with Sweets This Week.
Sarah
LET ME KNOW HOW THE LEMON IS IF U TRY IT. THIS RECIPE WAS AMAZZZING!
I'm another who goes gaga for caramel! You've done it again! And happy b-day to Mr. xoxo :)
That is just too cute! I love all of the flavor in that. Thank you for linking your wonderful recipe to Fat Camp Friday. I would also love for you to join my new forums and link up your website and any linky parties you host! Have a great weekend!
THANKS SO MUCH GIRLS! XO
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