Hubby has been relatively tolerant of my paleo baking over the years. He much prefers the chocolate experiments, as they are closest to the high octane treats he enjoys. So one night he requested taking a chocolate brownie up a notch and getting some caramel in the mix. I have never made normal caramel before, or even eaten much, but found a paleo recipe online and away I went. Needless to say I was blown away at how amazing caramel tastes, how fun it is make, and how hard it was to stop licking the spoon, (otherwise known as eating spoonfuls). Plus hubby was extremely satisfied with the caramel chocolate brownie that followed, so I know it must be good.
1. In a medium heavy bottomed saucepan, combine all ingredients and bring to a gentle boil over medium heat
2. Continue to boil undisturbed, anywhere from 30-60 minutes (allow the hour for your first time) until it reaches a nice golden amber colour and is about 245-250 on a candy thermometer (if you have one)
Towards the end of the cooking time, stir often to keep any of the caramel from burning on the bottom of the pan, but also to incorporate the small amount that is burning into the caramel, to give it that lovely burnt sugar taste.
Cooking times vary on the width and thickness of your pan, stove, heat, and batch size. Colour is your key here.
If using a candy thermometer, be sure that the tip is not hitting the bottom, and that your ingredients are deep enough to cover at least 4 inches of the tip before it reduces down. You want it to be a nice golden colour no matter what the thermometer says. Over time you won’t even need the thermometer.
Caramel can be used in slices, as a sauce over simple baked fruits, over puddings….oh the options are many! Enjoy!
Original recipe from the talented and amazing Jenni Hulet at the Urban Poser. I have been waiting for her book for over a year, and I’m super excited as its been printed!!!!