Today I'm going to share with you my newest obsession...it's an obsession that almost wasn't!
Let me explain...on Rosh Hashana, the Jewish New Year, we dip apples in honey for a sweet new year. Last year I made a caramel fondue for apples and toppings. This year, there were two problems: the first was that most ready-made candies for the caramel, which is the staple ingredient in semi-homemade caramel, are dairy. This fondue was going to be used after a meat meal-which meant I could no longer rely on the Kraft individually wrapped caramels. Problem number two was that most likely, any pre-made non-dairy caramel would contain traces of nuts. I had already made plenty of my ingredients from scratch due to my father being gluten free and Hannah's allergies.
I went on the hunt for a good recipe, but it didn't work out as planned; and I almost threw it all away.
Thankfully for me, and for you, I didn't.
I'm not sure if this recipe didn't go according to the original recipe because I used margarine as a non-dairy substitute to the butter, as well as non-dairy whipping cream, or if I accidentally put in too much margarine and there was too much liquid to completely be incorporated into the melted sugar mixture.
Either way, all I had to do to reach the ultimate gooey deliciousness was drain off the excess liquid a few times once it had sat and separated.
1 cup sugar
6 tablespoons salted butter, cut up into 6 pieces
1/2 cup heavy cream
1 teaspoon salt
1. Heat sugar in a medium saucepan over medium heat, stirring constantly. Sugar will get clumpy and eventually melt into a brown, thick, liquid. Continue constantly stirring to prevent burning.
2. Add the butter immediately once the sugar is completely melted. The sugar should bubble rapidly when the butter is added. Stir for 2-3 minutes until the butter is completely melted.
3. Slowly add the whipping cream. Again, the mixture should boil.
4. Let the mixture boil for 1 minute.
5. Remove the caramel from the heat, add in the salt, and let it cool before using.
6. Drain the potential excess liquid.
I have been enjoying this, a little too much, with my freshly picked honey crisp apples. I love adding sprinkles and shredded coconut to my dipped apples.
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