I’ve said this before, but I LOVE complex flavors. Contrasts, when they work, get extra bonuses, like sweet and tart, sweet and spicy, and anything with an herbal tone. When chocolate makers started adding salted caramel to their dark chocolate…omg…that stuff is dangerous.
Anyways, enter my first time making (salted) caramel!
I had some brownie mix (dark chocolate, nonetheless :)) lying around but didn’t want to just stick to the box, so decided add some homemade caramel sauce to spice it up! It took three tries to finally get it right (T__T), but the end result was definitely worth it.
The recipe I used for caramel sauce is adapted from the Bright-Eyed Baker — she’s very honest about the pitfalls that may come with caramel making HAHA. What I found worked was less milk (~3/4 cup). The recipe is sensitive not only to the ingredients, but also the technique, so I would suggest just reading all her suggestions and tips!
In case you just wanted the ingredients, my final proportions were:
1 cup granulated sugar
3/4 cup milk (get 2% or higher; skim milk does NOT work well)
1/4 – 1/2 teaspoon sea salt
+a box of dark chocolate brownie mix for the brownies
Go and check out Alexandra from the Bright-Eyed Baker’s instructions to make your own caramel…caramel is sensitive!! Thank you Alexandra! The recipe makes a small jarful so once you got the caramel, feel free to heap it onto EVERYTHING (which is what I subsequently did) 🙂 Enjoy!