I’m late! I’m late! For a Very Important Date!
That’s right, I’m late at posting my Daring Baker Challenge for November. We had such a busy birthday weekend, I didn’t get around to posting it on Saturday like I should have. I apologize, and without further ado, I will share the recipe with you that gave 1,000’s of bakers across the globe on a sugar rush. 🙂
This month’s challenge was hosted by Dolores with help from her trusty sidekicks Alex, Jenny, and for a little alternative baking help, Natalie. Thank you so much to you wonderful bakers, I really had a great time with these recipes that we had this month.
Golden Vanilla Bean Caramels
I've been making these Golden Vanilla Bean Caramels for the past ten years now. Everyone loves them, and they are a must during the holidays.
Ingredients
- 1 cup golden 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
- Equipment
- A 9-inch square baking pan
- Candy thermometer
Instructions
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) 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.
Notes
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 sauceboat 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.
Source: Alice Medrich's Pure Dessert
linda says
Better late than not 😉
Your cupcakes look beautiful and delicious!
April says
Better late then never! The cupcakes look great, and I love the caramels!!
Audrey says
That looks really yummy!! I have an award for you on my blog – come and get it!!
Cooking nurse says
Jeanine,your recipe very cool! Thanks!
Clumbsy Cookie says
Gorgeous caramels, they look perfect! Love the little vanilla dots! Cupcakes are cool too!
Gretchen Noelle says
Love the look of your caramels and cupcakes! What fun! Great job with the challenge!!
Regina says
Your caramels turned out beautifully!
Alexa says
Great job on the DB challenge! I made the frosting but it was too much for me, so I didn’t put it on there. Your cupcakes and caramels look stunning and delicious!
dolcigine says
your cupcakes look great!!! 🙂
BC says
Yahoo for this success! How did you get your icing that soft? I think I should have put more cream in mine.
Dolores says
Beautiful cupcakes… I love the peanut topping. I’m so glad you found the time to join us this month. Great job!
Trishy says
Hi, I just discovered this cake recipe and have to say this is the best recipe ever! My son is recently gluten free and also dairy free. These cakes work perfectly. Parents at his party couldn't believe they were gluten and dairy free. Today we had a friend over who has an egg allergy and they even work well with egg replacer. Awesome!
I didn't bother doing the caramelised butter frosting (I wasn't sure if it would work non-dairy) but I made just a butter cream with dairy free margarine, golden syrup and icing sugar. It is delicious.
Thanks for this recipe 🙂
Jeanine says
@Trishy That is wonderful, Trishy! So glad to hear that you've had success changing things to dairy & egg free as well. That is awesome! Love when I hear about kids getting to be normal, that's what it's all about!
Nettie Moore says
I am trying your caramels, they look wonderful! Nettie
Jeanine Friesen says
Thanks, Nettie! I usually try to make a batch or two during the holidays, the never last long. in years past, my thermometer hasn’t worked properly – if it’s too soft in the end, I put it back in the pot & cook it a little longer (bring it back up to a boil). If it turns out rock hard, I put it back in the pot, slowly melt it, and add a little more cream to soften it up. (Too runny also makes fabulous caramel sauce) 😉