Caramel on the brain

Notice the better pictures! I finally got my new camera to show better yumminess!

I wanted chocolate cupcakes again but the hot weather told me not to do ganache. So I decided to try something more tawny like making  caramel.

I made caramel from my favorite cookbook, the Sugar Cube, who used to have a brick and mortar establishment (I just heard they closed in May, so sad. This wasn’t due to popularity but some mysterious better opportunities).

I made the famous highway to heaven chocolate cupcakes and shared them with my co-workers and friends at a barbecue.

Making the caramel was a great experience, because I had to watch the sugar and water like a hawk for an ample amount of time so it did not burn .

The changing in color was fun to watch as it turned a rich mahogany.

The only faux pas I made, which was kind of important, because when scanning the recipe I did not see that it said to pour in the hot cream slowly.

So PLEASE REMEMBER TO DO THIS! Else you will get burned.

I still have a lot of caramel left over and have been making spectacular sundaes with the following ingredients:

-Talenti tahitian vanilla gelato

-chopped pecans

-whipped cream

-one highway to heaven cupcake (optional)

I also am happy to get back into the band Hot Chip, who have a song called “Hold on,” that says “I’m only going to heaven ……if it feels like hell. I’m only going to heaven …….if it tastes like caramel.”

Amen to that guys, and no wonder you were the soundtrack to my college days.

Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.

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