Caramel month roundup

It seems as quickly as it started, it has finished.  Caramel month.  It has been a busy few weeks as I have navigated my way through caramel in many forms.  Crunchy.  Creamy.  Clear. 

Sherry Yard has been my chief ‘instructor’, guiding me through the fundamentals of caramel via her book, The Secrets of Baking.  This is one of the most frequently referenced tomes in my collection (primarily due to its instructional nature), and has been invaluable in steering me through this syrupy affair.

Caramel quite simply starts with cooked sugar.  Most professionals use the ‘dry’ method to make caramel – an approach that requires a very good eye to gauge temperature.  A more foolproof approach is the ‘wet’ method that incorporates water with the sugar.  The addition of corn syrup or lemon in to this mix – which is common in many recipes – also assists in minimising the development of sugar crystallisation.  The ideal temperature to cook sugar is roughly between 160-180C (or 325-350F).  It quickly can burn, so is essential you watch it the entire time.  No multi-tasking!

The master caramel recipe of cooked sugar is used to produce crunchy caramel creations – praline, spun sugar, caramel decorations.  Add cream, and you have caramel sauce.  Add a liquid like wine, juice or water, and you have a caramel glaze.  Best of all, with this master caramel formula, you have an indispensable range of recipes at your disposal.

Mr Mélanger remarked I must be tiring of caramel.  Not at all.  Having only scratched the sugary surface of this caramel wonder, my fascination has only just been piqued.  But next month is a new theme.  And I am excited.  Any guesses?  Stay tuned!  In the meantime, here is a summary of the caramel recipes I tackled during caramel month.  I hope you enjoyed some caramel of your own this month, too!

 strip copy

caramel cake:: Triple Caramel Cake ::
It is bold.  It is unashamedly rich.  And it superbly showcases caramel in many forms.  From the caramelised cake, to the soft caramel sauce infused buttercream, to the crisp hazelnut praline that crowns this four layer wonder.  { Recipe here … }

 

pear:: Belle Hélène ::
A simple, yet elegant dessert.  The refreshingly light chocolate ice cream combines faultlessly with the pears – the star of the dish – that has been deliciously infused with a simple lemon-vanilla syrup.  { Recipe here … }

 

creme caramel:: Lavender Honey Crème Caramel ::
The sweet floral of lavender is quite the perfect match for the spicy, sweet honey in this twist on the classic crème caramel.  Bake in individual dishes or as a family style flan for a more relaxed dessert.  { Recipe here … }

creamy

ice cream:: Salted Butter Caramel Ice Cream ::
Deep, rich caramel infused ice cream.  The ice cream is creamy, yet with an edge.  Enjoy by the spoonful whether it is 30C, or 30F, outside.  { Recipe here … }

 

cupcakes:: Chocolate Salted Caramel Cupcakes ::
The salted caramel harmoniously melds with the rich chocolate cake and dark chocolate frosting.  Lightly sprinkled to finish, the grey flakes, light and almost pearlised, look misleadingly innocent.  { Recipe here … }

 

macarons:: Salted Caramel Macarons ::
A classic French macaron flavour.  The sweet and salty overtones of caramel perfectly cut the sweetness of the macaron shell.  A sprinkling of fleur de sel on top seals the salty fate.  { Recipe here … }

 

dulce:: Dulce de Leche ::
Caramel at its richest.  Slow cooked milk and sugar produces the stickiest, creamiest and more-ish caramel treat. Eat straight from the jar or on bread, sweet biscuits or any accompaniment. Highly likely to be consumed within 24 hours.   { Recipe here … }

clear copy

brioche:: Brioche Tart with Caramelised Fruits ::
This egg rich bread is filled with creamy custard, topped with a tangy sabayon sauce, and served with caramel poached fruits.  Enjoy as a sweet weekend breakfast alternative to the typical pancake or waffle options.  { Recipe here … }