Last week I was honored to demonstrate how to make caramel brownies at Live on Green. It was great to be able to share of some of the tips I learned on how to make caramel over the years. Thanks to everyone who could make it down to see me and get some samples!
1 cup sugar
1/4 cup brown rice syrup
1/4 cup water
1/2 cup creme fraiche
1/2 cup heavy cream
1/2 stick butter
Combine sugar, brown rice syrup, and water in a large sauce pan. Cook over high heat until the mixture reaches 350 degrees Fahrenheit. Take off heat. Let mixture rest until it reaches a deep amber color.
When the caramelized sugar has reached the desired color, add in cream while stirring. After cream is well combined, add in creme fraiche and continue stirring. Cook and continuously stir mixture until it reaches 260 degrees Fahrenheit. Add in butter and stir with whisk until well combined.
Pour into pan lined with a silicone baking mat to cool.
4 oz Unsweetened Baking Chocolate ( I usually just use the Baker's brand)
3/4 cup (1-1/2 sticks) salted butter
2 cups turbinado sugar
1 cup of flour
1 tsp. soy sauce
1 tbsp instant coffee
8 oz of caramel
1/4 cup of evaporated milk
8 oz of chocolate chips
Preheat oven to 350°F. Grease the brownie pan with butter.
Melt chocolate and butter together either in the microwave or in a double boiler. Make sure the chocolate is completely melted. Add sugar and stir. Blend in eggs and soy sauce and instant coffee. Add flour; mix well.
Bake half of the batter in 9x9 brownie pan for 15 minutes.
While the batter is baking, combine caramel and evaporated milk. Cook on low heat while stirring until it the caramel and evaporated milk are well combined.
Once the first half of the batter is finished baking, spread the chocolate chips evenly over the brownie pan. Pour the caramel evenly over the chocolate chips. Add the remaining batter evenly over the caramel. Bake for 18-22 minutes until the top layer of the brownies has set.
Cool in pan on wire rack. Cut into squares.