Flashback Friday - Miso Caramel

This post originally appeared on Minxeats.com on March 6, 2012.
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During a recent episode of Chopped, the competitors' dessert baskets included a tub of white miso. Both chefs made some sort of miso caramel sauce, which was also the first thing that came to my mind. Why? Well, salted caramel has been the Big Thing for quite a while now, and miso is definitely salty. Why not take a very basic caramel recipe and substitute miso for butter?  I tried it, and it worked like a charm. The sauce was sweet and salty, but didn't taste miso-y in the least.

For those of you afraid of making caramel for some reason, don't be! Homemade caramel is easy-peasy, but you do have to keep a couple things in mind.

1) Once the sugar is melted and bubbling, DO NOT STIR. It'll do its thing all on its own.
2) PAY ATTENTION. Don't make a phone call, read the paper, or do anything other than stand near the stove, keeping an eye on the pot.
2) Melted sugar is HOT. Be careful not to get any on yourself.

Miso Caramel Sauce

3/4 cups granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons yellow or white miso

In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.

Check out the photo below...see how the edges are getting dark but the center sugar is still light in color? It's going to start smoking any second now, so be prepared to take it off the heat before the caramel burns.

Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.

Remelt the sauce by putting some in a ramekin and microwaving it on high for 30 second intervals until hot and liquid-y. Serve over ice cream, pound cake, or just eat it cold out of the jar with a spoon. Makes one pint.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Sheila G's Brownie Brittle

Have you ever found yourself nibbling on the crispy bits of brownie clinging to the pan after you've served up a fresh batch from the oven? Sheila G has. In fact, this is her favorite part of the brownie, so she decided to make a line of snacks specifically created to taste like those crunchy morsels there never seems to be enough of.

Brownie Brittle, as she calls it, comes in four flavors: Chocolate Chip, Mint Chocolate Chip, Toffee Crunch, and Salted Caramel. They're cracker thin and roughly square shaped, but tend to break apart into smaller pieces in the bag, much like real brittle. Despite their diminutive snack size, Brownie Brittle is intensely chocolate flavored so you won't need to eat too many to feel satisfied.

The Chocolate Chip flavor is the most reminiscent of a traditional brownie, but the crispy texture might also give you nostalgic memories of eating Coco Pebbles while watching cartoons on TV. The Toffee Crunch is also quite good with just enough toffee to give you the flavor without getting unwanted bits of gooey sugar stuck in your teeth. Salted Caramel is a hot flavor right now, so it's no surprise that Sheila G has a version of it. I just wish it had a tad more salt to drive home the contrast with the caramel.

After an unfortunate childhood incident where I ate a half gallon of mint chocolate chip ice cream by myself and got sick, I've never been a fan of that flavor combination. However, in the interest of thorough reporting, I sampled the mint chocolate chip Brownie Brittle. To my relief, the mint is fairly subtle, providing a touch of refreshing support to the rich chocolate flavor. I could actually eat a few of these without any bad flashbacks. For mint and chocolate lovers, I'm sure this would be a favorite.

Sheila G's Brownie Brittle allows you to enjoy the flavors of a brownie with far fewer calories than eating a whole brownie square. In fact, a 1-ounce serving has only 120 calories. So if you go hog wild and eat the whole 5-serving bag, well, at least you'll still have a couple of calories left in your daily allowance for some vegetables. You know, for balance.

Later this year, Brownie Brittle will be available with holiday decorations. The mint, chocolate chip, and salted caramel versions will each have a chocolaty drizzle on top, to make them a little more festive.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!



Posted on Minxeats.com.

Bourbon Salted Caramels

I started making caramels around the holidays a couple years back, just on a whim. It seemed easy, and the homemade caramel I'd eaten was delicious, so I knew the payoff would be worth the effort. And it is.

Patience isn't my strong suit, and it does take a little while for the caramel to reach the perfect temperature. Like 45 minutes. The sugar mixture hits 220°F pretty quickly, but it takes f  o  r  e  v  e  r for it to get another 20 degrees hotter. I usually try to find something else to do in the kitchen to pass the time, like work on dinner. It's not a good idea to leave the room while sugar is cooking, because sometimes it rises up while boiling, and hot sugar spilling all over the stove top would be bad news. I have found that caramels made with sweetened condensed milk, rather than heavy cream, are a bit less likely to boil over, but I still watch that pot like a hawk.

These caramels have a rich, dark, flavor, because of the brown sugar. You can use white sugar instead, if you want, for a lighter flavor. And I suppose, if you don't like bourbon, you can use another type of liquor. Rum might be nice, for example, or Kahlua.

Brown Sugar Bourbon Salted Caramels

1 cup packed dark brown sugar
1 cup sugar
1/4 cup corn syrup
1/2 cup water
1 14-oz can sweetened condensed milk
1 stick butter, cut into small pieces
2 tablespoons bourbon
1/2 teaspoon salt
Sea salt

Cut a length of parchment to fit the bottom of an 8" square metal baking pan, with about 6" overhang on each side. Set aside.

Put both sugars, corn syrup, and water in a 2 quart saucepan. Turn heat to medium and stir sugars to combine. Cook until bubbly, 3-4 minutes. Add the can of sweetened condensed milk and the butter, and stir until the butter is melted. Clip a candy thermometer to the pan. Make sure the tip of the thermometer is in the syrup, but not touching the bottom of the pan.

Close, but no cigar. 

Continue to cook syrup over medium heat until thermometer reaches 240°F. It's likely the temperature will jump to 220° pretty quickly, then take half an hour or so to get the rest of the way to 240°.

Once the syrup has reached temperature, remove from the heat, remove the thermometer, and quickly stir in the bourbon and salt.

After pouring into pan. The stuff sets up pretty quickly, but should be completely cool before cutting.

Pour into prepared pan, sprinkle with sea salt, and allow to cool completely before cutting into squares. Wrap each in waxed paper and store in a zip top bag in the fridge (they'll stay fresher that way). Allow to come to room temperature before eating.

Posted on Minxeats.com.