When people hear I’m a baker they always assume two things- that I am very precise and good at math. Neither of these things are true. While I always try to be a stickler for recipe instructions, mise out everything in advance, and make copious notes when adjusting quantities in recipe, more often than not I’m kinda winging it.
Take these Salted Caramel Apples for instance. I had to make 75 for an event catered by my very good friend Meg and ran out of corn syrup after my first batch. A store run would put me behind so after a little research I switched to honey. It gave the apples a faintly herbal taste, gorgeous amber hue and the caramel didn’t pool at the bottom the way traditional caramel can. Time saving and better results- win, win!
Honey Salted Caramel
adapted from here
1/2 cup butter
2 cups brown sugar
1 cup honey
generous sprinkling of salt
1 can sweetened condensed milk
1 tsp vanilla
Melt butter in a large saucepan over medium high heat. Add sugar, honey, and salt and stir continuously until boiling. Add condensed milk and keep stirring until temperature on your candy thermometer reads 248 degrees. Remove from heat and stir in vanilla.
Use in your favorite recipe!
Ohh I like how you were resourceful! Honey! That’s a great idea! And I love the idea of the floral flavor! What a gorgeous dessert!