 |
|
|
caramel - honey and cream from Nourished Kitchen Really Good! ~Makes almost 4 cups and will fit into 3 1/2 qt bowl shaped saucepan on larger burner.
24 oz honey 12 oz heavy cream 2 oz butter 1/2 t salt ~For Dipping 12 oz honey 9 oz cream or so 2 oz butter 1/2 t salt Cook to 225* Add to taste: maple syrup, vanilla Use for dipping apples, etc. ~Makes almost 2 cups
12 oz (1 c) honey 6 oz (3/4 c) heavy cream 1 oz (2 T) butter 1/4 t salt Whisk honey, cream, butter and salt in a heavy-bottomed saucepan over medium-high heat until it begins to bubble, then immediately reduce the heat to medium. Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260* (about 25 minutes). The caramel should be a rich brown; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened. -For a softer caramel cook to about 225*-250*. Remove from heat and add to taste: vanilla more salt maple syrup
|
|
|
Cookbook Home | About | Search |
|