Caramel is one of those flavors that makes a comeback this time of year. I was never crazy about it myself as a kid until I learned how to make it from scratch. Okay, huge difference, love it. You can make a batch add it to your coffee, better than a Starbucks caramel macchiato, thin it with cream if needed. Saute bananas in butter add your caramel drizzle until warmed, again thin it with cream if needed and you have an amazing topping for your pancakes.
Or whip it with some heavy cream for the top of anything really, wonderful on pies, cakes, you can make a yummy swirled caramel buttercream for the chocolate, pumpkin, apple or gingerbread cakes you make. If you have never done give it a try. Best done however when you will not be distracted so that you can keep an eye on your sugar because it darkens quickly and it will become more bitter the darker it gets you also need to be able to focus on what you have going on so that you are careful when pouring the cream, so delicious.
- 1 ½ cups sugar
- 1 ¼ cups heavy cream
- Pinch of salt
Cook sugar in heavy bottomed high-sided pan on medium heat, until it begins to melt around the edges, about 5 minutes. Continue to cook and stir with a wooden spoon until the sugar is melted and has turned golden amber about 3 minutes longer.
Carefully pour the cream down the side of the pan in a slow, steady stream, it will bubble and splatter. Stir constantly until completely smooth. Stir in salt; pour into heatproof bowl to cool completely before using.
It can be stored in airtight container in the fridge for up to 1 week; bring to room temperature before using.
Caramel Swirl Buttercream
2 Cups of your favorite basic white buttercream recipe,? without flavorings added, including vanilla.
Add 1 recipe of caramel drizzle and mix only until swirled.