When I started to make caramel at home, I finally realized why I loved the taste so much. Butter, cream and sugar are basically the main ingredients in salted caramel (salt too obviously). If you’ve ever read my bio, you know I am basically IN LOVE with butter. And when I mean in love, I mean I can eat a chunk of it alone without the need for using unnecessary vehicles like bread. Same goes for cream. I sometimes pour a spoonful of heavy cream and have it as dessert. Well, I should have put spoonful with an S. So it’s not wonder why salted caramel has such a hold on me.
Even though the ingredients list is short and simple, the process for making caramel can be a little tricky. There are a few things to keep in mind, some obvious and not so obvious. Timing is very important as you have to keep an eye on the mixture at all times. If you burn a caramel, the only thing you can do is cry and start again. You don’t necessarily need a thermometer either, learning to judge the colour and consistency at each stage is key. One somewhat counterintuitive rule for making caramel is actually resisting the urge to stir it. You’ll see why along with other tips on the bottom so make sure to read it before you start.
I hope you enjoy the recipe and the donut template. And don’t forget to subscribe to my newsletter so you don’t miss my new macaron templates and recipes.
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