Monday, August 12, 2013

2 dish microwave caramel = happy

Hey yo hey,

I don't know about you, but half the reason I often opt for store bought stuffs instead of making it myself is because of the dreaded dishes problem. When it comes to caramel, it's not only dirty dishes, but STICKY as hell (hell is sticky, no?) dirty dishes. You start with the nonstick saucepan for the sugar, then you have the mini sauce pan to heat up the cream that inevitably gets kinda ruined because no one has a mini nonstick, then the various measuring cups and mixing spoons, and bla bla bloo.

Well, the other day I made caramel using only two dishes: one 2-cup measuring cup and one 1-cup measuring cup. I even limited my spoon use, to just ONE tablespoon... woot. Here goes it:
All you need is LOVE! and... 1 cup white sugar, 2 tablespoons brown sugar, 2 tablespoons light corn syrup, a squeeze of a lemon, 2 tablespoons sweetened condensed milk, 1/2 cup heavy cream, 1 tablespoon butter.
P.S. If you don't have a squeeze bottle of sweetened condensed milk (from Trader Joes and always comes in handy in no baking!) like the one in the pic above, you can skip this ingredient. Opening a can doesn't go with our easy and few dishes theme. Your caramel will still be yummy.
Fill your 2-cup measuring cup with 1 cup of white sugar, 2 tablespoons brown sugar, 2 tablespoons light corn syrup and a squeeze of a lemon. Mix it around a little and microwave that for about 4-5 minutes. It should be a golden color. Take it out and let it sit for a minute while you heat your cream/milk. It will get more and more caramelly lookin'.
Fill your 1-cup measuring cup with 1/2 cup of heavy cream and rinse off your tablespoon to reuse it to measure two tablespoons of sweetened condensed milk. Mix that together with your tablespoon and heat in the microwave for about a minute. The milk should be warm to the touch but not boiling. If you overheat it, you'll end up with weird caramel pudding, which I guess is ok but not exactly what we are going for here. Slowly pour the warm milk into the caramel, mixing with your tablespoon. It will bubble up but shouldn't overflow, and you'll feel a little like Walter in Breaking Bad.

Throw in your butter and mix it in. If you are a salty caramel person (me, me, me!) then salt it to taste at this point using course sea salt. Place it in the refrigerator for a bit to cool it down and thicken it up.
Spread it on crackers...
with some fluff for a quick dessert.
Jar it up and place it in your pantry for later. Warning: this will result in eating caramel every day, which is both good and bad depending on how you look at it.

how to make a gif
Spread it on a granny smith apple, take some pics, and create your first gif? ha!

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