This month's challenge has 2 different recipes:
Golden Vanilla Bean Caramels and
Caramel Cake with Caramelized Butter Frosting
The caramels were optional, but I felt a little daring, and I made them. I'm so glad I did because they were my favorite. The cake was okay, but a little dense for my liking. I like the light and fluffy cakes the best. However, the frosting was to die for. I'm sure I'll make it again.
About the Hosts of the November Challenge:
Helping Dolores host this month are Alex (Brownie of the Blondie and Brownie duo), Jenny of Foray into Food . And since none of us know jack about alternative baking, we’ve once again turned to Natalie of Gluten-a-Go-Go to assist us. Our leading lady this month is Shuna Fish Lydon of Eggbeater and her signature caramel cake.
RECIPE SOURCE
Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon , as published on Bay Area Bites . Shuna Fish Lydon’s recipe Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111 If you’re looking for additional guidance on the cake, Shuna’s got some great information posted here as well as here.
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Golden Vanilla Bean Caramels
- makes eighty-one 1-inch caramels -
I was excited about this month's challenge because I was ready for something sweet after 2 months of savory. The last piece of caramel is now gone, and I'm so sad because they were so creamy and good..... a little more chewy than the Brach's caramels, but much better taste. The taste was almost identical to Worther's Original toffee candies. Below the recipe are different ways to flavor your caramels.
Ingredients:
1 cup golden syrup (I substituted 1/3 cup molasses + 2/3 cup light corn syrup)
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into chunks, softened
Directions:Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F.
Meanwhile, combine the cream and ground vanilla beans (not the extract... if using extract, add at the end... directions below) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.
When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.Remove the pan from the heat and stir in the vanilla extract, if using it.
Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.
Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.
Variations:Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane.
Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it.
Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.
Caramel Sauce: Stop cooking any caramel recipe or variation when it reaches 225°F or, for a sauce that thickens like hot fudge over ice cream, 228°F. Pour it into a sauce boat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator for ages and reheated gently in the microwave or a saucepan just until hot and flowing before use. You can stir in rum or brandy to taste. If the sauce is too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream. Or, if you like a sauce that thickens more over ice cream, simmer it for a few minutes longer. (recipe from Alice Medrich's Pure Dessert)
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Caramel Cake with Caramelized Butter Frosting
I decided to make cupcakes out of this recipe because I don't think I'd be able to make this cake look pretty. I drizzled some of the caramel syrup on top of the cupcake before eating it. This syrup is so good, I could just drink it straight. This cupcake will definitely give you a sugar rush. Like I said above, I don't think I'll make this cake recipe again because it's too dense for my liking, but the icing will be a good recipe to keep on hand.
Ingredients:Cake
10 Tablespoons unsalted butter at room temperature
1 and 1/4 cups granulated sugar
1/2 teaspoon kosher salt
1/3 cup Caramel Syrup (see recipe below)
2 eggs, at room temperature
splash vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature
Caramel Syrup
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelizing process)
Caramelized Butter Frosting
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste
Directions:
Cake
Preheat oven to 350 F.
Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
Sift flour and baking powder.
Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
Cake will keep for three days outside of the refrigerator.
**Note: I made about 18 cupcakes with this batter, and I cooked for about 12 minutes then rotated pans and cooked another 10 to 12 minutes until a toothpick came out of the batter clean.
Caramel Syrup
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. *** I put aluminum foil over the pot and poked a hole in the center. I poured the water in through a funnel so it wouldn't splatter on me.
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
Caramelized Butter Frosting
Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
Pour cooled brown butter into mixer bowl.
In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light
(recipes above courtesy of Shuna Fish Lydon)
Enjoy!
