![]() Optional: Add a fun design on top with some of the remaining caramel! Simply drizzle caramel on top of the milk foam with a spoon, or cut out a design in paper and fill in the negative space with sauce. Then, use a spoon and place the leftover milk foam on top. 3 Remove the milk from the microwave and froth with a milk frother for. Pour hot milk into your coffee mug and stir. 2 Heat the milk in the microwave to around 65-70 degrees. Pour your premade double shot of espresso on top of the caramel. Actual caramel sauce rather than flavored syrups adds more flavor and tastes even better! Place 1-2 tablespoons of your freshly made caramel sauce at the bottom of your coffee mug (more or less depending on how sweet you want it to be). Place into a microwaveable cup or mug and microwave until milk is hot, about 30 seconds (time may vary depending on the microwave). Pour your milk into a closed jar or bottle. The sauce should keep for at least a week, and up to two weeks. To restore the caramel to a more desirable texture, simply microwave for 45 seconds to 1 minute (depending on the microwave). Note: I recommend storing the caramel sauce in the fridge in a microwaveable container. As it cools, it will become thicker and be perfect to drizzle on top of your macchiato! ![]() ![]() Once it has an even texture, the caramel should look very runny and thin. Keep stirring and it should even out and become a smooth texture. The caramel should tense up, don’t worry. Quickly add the heavy cream and stir.Īdd the butter while stirring. Once the caramel is amber (and not before!), take the saucepan off the heat. During this time, make sure the heavy cream and butter are measured out and ready to be added. Watch through the glass for the color change. To make sure that all the water doesn’t evaporate out of the sauce, I recommend placing a glass lid on the pot. Keep an eye on the caramel and wait until it turns an amber color (this will take about 8-10 minutes). Wait until sugar dissolves and then stir (it will look like a clear syrup). Do not stir the mixture, however much you may be tempted. Heat water and sugar in a saucepan over medium heat. I recommend a ¼ to 1 ratio of milk to coffee.) Just sayin’.¼ cup of half and half (Note: The amount of milk you use may vary depending on how much coffee you make. Beat hot milk with mixer on low speed, increasing speed as milk begins to thicken. If you have five minutes, you could be digging into this. Directions MICROWAVE milk in medium microwave-safe bowl on HIGH 2 to 3 minutes or until very hot but not boiling. Because, really, ingredients lists don’t have to be complicated to yield a delightful dish. And cocoa powder and canola oil round out the ingredients. The creamer from International Delight offers flavor, moistness and sweetness - a trifeca of goodness for this cake. Self-rising flour already has leavener in it, so that’s one less thing to measure when whipping it up. What makes this cake so simple and easy is the mix of ingredients. The first effort was too sweet (and perhaps too moist), but a little tinkering with the recipe resulted in a cake with just the right amount of sweetness and moistness. While snow swirled outside, I mixed together ingredients and dug into a warm, very moist, perfectly portioned cake. When I first made this cake, it was during a snowstorm about 10 days ago - just before losing power for about 24 hours. ![]() Moist chocolate cake is floured with caramel and then topped with whipped cream and more caramel - it’s heaven on a spoon. And this super quick and easy recipe delivers in spades. Or maybe even that chocolate caramel fix.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |