Things have been pretty exciting lately in my little Floured Apron world! I conducted my first baking class and it was wonderful! The theme was “Falling for Cupcakes” and I featured my Pumpkin Patch and Caramel Apple cupcakes. This class was a dream come true for me because I’ve always wanted to share my passion for baking with others. The women who attended were fun, enthusiastic and so supportive. I can’t even explain how fulfilling and rewarding this was!
The prep for this class was the perfect opportunity for me to start my annual caramel making. As I was making it, I decided to snap some photos so I could share. I remember the first time I tried making caramel. It was a disaster because I had no idea what I was doing. Now, I’m kind of addicted to the process and, of course, the final product! These pictures aren’t the best because I was trying to take them while I was making it but you’ll get the idea.
Start by heating the sugar and water in a pan on medium-high heat. Stir constantly! The sugar will burn (trust me).
Keep stirring. You will see some of the sugar begin to turn brown. Keep stirring. I promise it will liquefy!
As the sugar dissolves, you will see it transform to a beautiful golden brown liquid. Keep stirring.
Once the sugar is dissolved, add butter and vanilla. Remove from heat and slowly whisk in heavy cream.
Once the cream is whisked in and you have the gorgeous color, set aside to thicken for about 15 minutes then refrigerate. It is an absolute must to keep a small spoon near the pan, as it’s cooling, so you can test the temp. 🙂 YUM!
I love to pour my cooled caramel into jars. They make great gifts and I keep plenty on hand this time of year so I can make Caramel Apple Cupcakes whenever the urge strikes (which is pretty often). I also like to eat a spoonful every time I open the fridge. It’s fall, right? I gotta do it! Look at this cute jar full of deliciousness.
One of the best things about having homemade caramel around is our Caramel Apple Cupcakes! These cupcakes are the perfect combination of everything fall…cinnamon, apples and caramel. They are a mouthful of gooey goodness! When you finish eating one, you are a sticky mess and it’s wonderful! Did I mention these are filled with caramel? I could just drink caramel so the more the better for these little beauties!
Caramel Apple Cupcakes are available to order now. Please contact us if you want some for your fall festivities!
Here is the full recipe for the caramel. I’m going apple picking next week and I can’t wait to make more caramel and apple concoctions! I’m on a pumpkin kick too, but that’s another post! Yay for fall!
From the heart, Shannon
Caramel
2 cups sugar
1 tablespoon water
12 tablespoons unsalted butter at room temp
1 teaspoon pure vanilla
1 cup heavy cream, at room temp
Pour the sugar and water into a large sauce-pan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. After sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 15 minutes at room temp. Refrigerate for 20 minutes to thicken further before using.
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