Recipe: Yummy A watched pot never burns caramel..
A watched pot never burns caramel... Great recipe for A watched pot never burns caramel. I burned the shit out of this the first time. Well, this was a learning experience.
I know it feels like a watched pot never boils but it is worth it to make sure you don't end up with burnt caramel. When making the caramel sauce use a metal or wooden spoon to stir it. It is up to you how loaded you make the sweet potato with mini marshmallows. You can have A watched pot never burns caramel.. using 0 ingredients and 4 steps. Here is how you cook it.
Ingredients of A watched pot never burns caramel..
Did the speaker of this statement not cook? Because I guarantee that if there is a fire — electric or gas — under the pot, it will boil. Not only will it boil, but it will also burn, stick, and if you forget about it long enough, be ruined for further use. While a watched pot never boils, and unwatched pot of caramel sauce always burns if you don't.
A watched pot never burns caramel.. instructions
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended. Add flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 9-10-inch tart pan..
- Preheat oven to 350 degrees. Bake tart crust for 15 minutes..
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. **watch it towards the end! Remove from the heat. Quickly whisk in the butter, cream, sour cream and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour..
- Prepare chocolate glaze: Place chocolate in a bowl and cream in a microwave safe bowl. Microwave in 30 second increments stirring inbetween until melted. Pour chocolate over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules salt and cocoa nibs. Keep refrigerated until serving..
The color added from the soft brown sugar means that you will have to watch this sauce very carefully. When you begin to notice the caramel smell give the pot a swirl and check the texture. The kosher salt and vanilla are stirred into the caramel after it is finished cooking. My number one tip for success in this dessert is to watch the pot. I know they say that a watched pot never boils, but an unwatched boil will not only boil, but it will burn.
