Burnt Marshmellow Caramels

I made the most fabulous caramels this afternoon!  I adapted the recipe from Cupcake Project’s recipe for Brown Sugar Frosting, but I cut all the portions in half.  I’ve never posted a recipe before, so here goes:

  • 1/4 C butter
  • 1/2 C brown sugar, packed
  • 1/8 C milk {I used plain yogurt, because that’s what I had}
  • 1 C confectioners’ sugar
  1. In a saucepan, melt butter.  {Misremember the directions and boil the butter now for extra boily fun!}
  2. Add the brown sugar. {If you have a partner, remark on their courageousness when they hide as you throw sugar into boiling butter.}
  3. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly. {2 minutes?  That’s give or take, right?  Have a long, leisurely conversation about the distinctions between boiling and roiling.  Note that the concoction in the pan smells kind of funny.}
  4. Add the milk and return to a boil, stirring constantly. {Or just spoon in some yogurt.}
  5. Remove from heat and cool to lukewarm. {Or lukehot, if you’re impatient like me.}
  6. Gradually add sifted confectioners’ sugar. (I would highly recommend sifting this confectioners’ sugar. It’s such a pain to sift, but it ensures that the frosting will be extra smooth.) {Sifting is for weenies!  Dump whatever confectioners’ sugar you have into the bowl of your stand mixer, and then pour the lukehot sugar/butter goo on top.  I used the whisk attachment, but you see what works for you.}
  7. Beat until thick enough to spread. If too thick, add a little hot water. {This instruction is clearly a joke.  So you’re prepared: the caramel will goop up around the whisk, leaving behind a pool of butter.  Beat it a little extra, just to make sure that it doesn’t magically turn into frosting.  Walk away for a bit.  Surf the web!  I recommend this post.}
  8. {Come back.  Note that the caramel-like substance is gluing itself onto the whisk.  Pinch off a piece of the sugar-goo-wad.  If you’ve followed these instructions carefully, it should taste like a marshmellow that you, moments ago, lit on fire.  If it tastes like a marshmellow that is still on fire, blow on it a bit.}
  9. {Roll the sugar-goo-wad into breakfast sausage sized ropes.  Slice vertically, creating little trapezoids of burnt marshmellowy goodness.  Put in a jar so that you don’t eat them all at once.}

About Dhouda

"And what shall I say, fragile vessel that I am? I shall turn to others as a friend." Dhouda's Manual, AD 841
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