UH OH! GUESS WHAT DAY IT IS??!!!
POST DAYYYEE YEAAHH!!!
Anyways, the semester has barely begun and I’m already excited to start (can’t y’all tell :p)
I’ve already broke my baking sabbatical to make a Caramel Cake….never actually made one…
Not really sure , why I sound so hype right now…maybe cuz I’m hungry.
Or as I like to call it “HOOPY” That’s Hungry+ Loopy…
I can also be “Hangry” thats Hungry+Angry…
But I’m more likely “Hoopy” then “Hangry” in most situations.
So this was the first time I made caramel on my own and my chef teacher would prolly be SO proud of me!!!
Caramel is kinda a “scary” thing to attempt, cuz you can burn it and mess up pots and what not.
Caramel = Burnt sugar basically.
Some tips I can give y’all so you wont be “paranoid”
- To prevent “crystallization” or whatever that word means: I’d put a bowl on top of the pot, that way the steam hits all the sugar, try that once the water starts boiling for about 30 seconds.
- Once your “mixture” thingy starts to turn amber, thats when I take it off the heat and add the Heavy Cream. Then Vanilla and Salt.
- Add room temperature Heavy Cream, not cold…that will help it from becoming “possessed” and splatter all over and possibly hit you w/hot caramel. That stuff HURTS!
Let it cool down and then it’ll thicken up to a caramel sauce, then you can do whatever you like…
Put it on Ice Cream, Apples, in Frosting
As seen here…
With the semester starting this week, I’ll have a lot more pics to post on here.
So don’t you worry, DONT YOU WORRY CHILLD.
I’m just chalked full of references…aint I ?
Til next week, wow, we almost thru January…where does the time GO???!
Seriously, where does it go when its over???
I should stop before I get all “Philosophical”..try spelling that w/o Microsoft Word