CARAMEL

1lb Sugar

                                                                 

4oz. Water                                                                    

12 - 14 oz. Heavy cream        

1 Tablespoon unsalted Butter

                              

Pinch of salt                                                                    

1 teaspoon Vanilla or Vanilla Bean Paste

.

 

****Use a scale to measure properly.

 

Pour the water into a heavy saucepan.  Add sugar slowly until all sugar is wet.  Place pan over high heat and boil mixture until it begins to caramelize.  As the sugar boils, brush down the sides of the pan with a wet pastry brush to prevent crystallization.   Burn the sugar until the desired color is reached; the darker the caramel, the more intense the flavor. 

 

Whisk in the cream carefully into the sugar to prevent splashing.  After the cream is well incorporated, whisk in the butter, salt, and vanilla.  Set aside to cool. 

CHOCOLATE GANACHE

8 oz. heavy whipping cream


2 oz. butter


8 oz semi-sweet chocolate, cut or broken into pieces


1/4 cup confectioners’ sugar

 

Heat cream and butter on stove until just simmering, do not boil. Remove from heat and pour over chocolate. Stir until completely combined.

 

Add confectioners’ sugar and beat with a wire whisk until combined and smooth. Pour over cake, cooled cheesecake, pastries, etc.

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