In the saucepan, combine 1 cup of sugar, 1/4 cup of cold water, and 1/4 tsp. of lemon juice.
Bring the mixture to a boil over medium-high heat. Rather than stirring to dissolve the sugar, gently swirl the pan.
Once it comes to a boil, continue to cook until the color starts to change—about 5 minutes.
When it starts to brown in spots, swirl it occasionally just to even out the color, and keep the hot spots from burning.
Once the color starts to change, watch your caramel very closely—it can go from undercooked to overcooked within a few seconds.
You can check the color by putting a dab onto a white plate.
Very light caramel won’t really have that bittersweet caramelized-sugar flavor.
The darker you go, the more bitter and complex the flavor gets and you don’t want to take it so far that it tastes burned.
When your caramel is medium amber in color, you’ve reached the optimum color, consistency, and flavor for Rich Caramel Sauce and many of our recipes that incorporate caramel.
As soon as the caramel is at the stage you want it, take it off the heat. The caramel will harden quickly as it cools, so you want to be ready to use it in whatever recipe you’re making.
One of the simplest uses for this basic caramel is to turn it into a quick caramel sauce. To do that, bring your caramel to the medium amber stage and stir in 3/4 cup of heavy cream off the heat—the mixture will bubble up and spatter so add it slowly and be careful.
Put the pan back over medium-low heat to melt any little hardened bits of caramel that stuck to the bottom of the pan. Once those are dissolved, stir in 2 Tbs. of butter, cut into small pieces, and 1 tsp. vanilla extract.
Your caramel sauce should be smooth, creamy and loaded with caramel flavor. It’s perfect for drizzling over ice cream, fruit, or chocolate desserts.
Ref: Fine Cooking
Wednesday, September 3, 2014
Homemade Devils Food Cake
Frosting(For some other day)
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk
Frosting:
Put the chocolate in a large heatproof bowl.
In a small saucepan, bring the cream to a boil.
Pour the cream over the chocolate, move the bowl gently to let the cream settle.
Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
Cake:
Set a rack in the middle of the oven and preheat to 350 degrees.
Find a 9inch round cake pan and grease it.
In a bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
Melt the butter over low heat and add sugar beating until light and smooth.
Add the cocoa powder and vanilla and beat, add the eggs, one at a time, beating for 1 minute between each addition.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
Add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter, combining the batter until smooth.
Place in pan and let bake until the cake begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack.
(If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk
Frosting:
Put the chocolate in a large heatproof bowl.
In a small saucepan, bring the cream to a boil.
Pour the cream over the chocolate, move the bowl gently to let the cream settle.
Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
Cake:
Set a rack in the middle of the oven and preheat to 350 degrees.
Find a 9inch round cake pan and grease it.
In a bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
Melt the butter over low heat and add sugar beating until light and smooth.
Add the cocoa powder and vanilla and beat, add the eggs, one at a time, beating for 1 minute between each addition.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
Add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter, combining the batter until smooth.
Place in pan and let bake until the cake begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack.
(If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
Tuesday, September 2, 2014
Better than sex cake
Updated
This was the hardest yet easiest cake ever to make.
First you have to make the Devil's food cake and whoa I found the best Devils food cake recipe online.
No more better crocker because this is just so easy with everything you already have in the house.
So first the Devil's food cake, then the caramel and then the condesed milk and then the crushed toffee/chocolate pieces and top with whipped cream.
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