Ingredients
1 1/2 c. firmly packed brown sugar
1 1/2 c. granulated sugar
1 c. coffee cream
pinch of salt
1 tsp. vanilla
Method
Sources
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dataset
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Gathered
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine sugars and cream in a saucepan. Bring to a boil, stirring constantly. Boil to soft ball stage, 234° on a candy thermometer, 1 1/2 to 2 1/2 minutes. Remove from heat. Add salt and vanilla. Cool for awhile (10 minutes), then beat until thick.