I was quite excited to unravel the November challenge... a lovely caramel cake and wonderful it was! I must say mine is a little less then perfect but tasted great none the less. This month's challenge was to make Shuna Fish Lydon's of Eggbeater, Caramel cake recipe. I added the caramel whip centre. This cake wasn't the easiest but a good challenge... considering I burnt the syrup more then once - its funny, you walk away for a minute and then next thing you know its black. The caramelized butter frosting was a bit sweet, but the flavor was amazing!
Now I also made the caramels and wow, wow these were delicious! I did burn these a little also, hehe, but lets just say I renamed them my 'burnt marshmallow' caramels.
Caramel Whip Centre
1 1/2 cups heavy cream
2tsp icing sugar
4tbs caramel syrup
Combine all in a standard mixture and beat till you get a fluffy whipped cream.
Golden Vanilla Caramels
1 cup golden syrup
2 cups sugar
3/8 tsp fine sea salt
2 cups heavy cream
1tbs + 1tsp pure vanilla extract
3 tbs unsalted butter, softened
Using a large heavy bottom sauce pan ( bigger then you think you need, the caramel will double in size as it boils) combine syrup, sugar and salt, cook over medium heat for about 3 min covered. Uncover attach a candy thermometer to the pan. Let the mixture reach 305 degrees without stirring. (Heat cream in a small sauce pan till small bubbles form around edges.) Once the mixture reaches 305 degrees turn of heat add butter and gradually stir in the hot cream. It will bubble rapidly so be careful. Turn back on the heat and continue to cook, stirring occasionally, to about 245F, the stir consistently till it reaches 260F. Add vanilla at the end, stir and pour on a prepared baking sheet. Let the mixture for 4 to 5 hours or overnight.
Cut caramels with an oiled knife and wrap in grease proof paper. Makes about 80.
Recipe adapted from Daring bakers site.