This is a redo of the caramel buns. I made another 1/2 recipe of the brioche and the caramel. The purpose is to try to redo the caramel. This time I paid attention and not suffering from ADD or KDD (knitting deficit disorder) or distracted with other things while the caramel is cooking. I had the heavy cream in the microwave ready to go. Even punched in 20 seconds on the microwave keypad thingy for the the cream, all I gotta do is press start. I have the butter soft, kitchen thermometer, pyrex cup sprayed with cooking spray, all next to me. Once the sugar mixture started turning a bit brown I stood watch, then heat up the cream, measure the temperature on the sugar mixture, it's 340'F - I took it off the heat (not just turn off the heat but actually moved the pot to the side - thought I'd clarify, having read earlier Michelle hilarious rendition of conversation with her husband). I poured the heavy cream onto the pot, it is bubbling super furiously (sorry no photo, tried to concentrate to much), put it back on the heat and mix until all is blended. Then poured into the pyrex cup and it's still liquid, no toffee in sight. The butter must be too soft because as soon as I add it to the caramel, it melts quick and won't blend (arrghh!) I then nuked the whole thing, probably too long because it then bubbled. When I add the vanilla it went nuts (first time seeing vanilla boiling....). And then onto cooling, well they still look liquid. I was still dancing hurrah, and then 15 seconds after adding them to onto all the buns, they are TOFFEE!!!!!!!!! what the hell?!?
I think next time (yes there's next time) I should just make the
toffee caramel. At least I'm getting practice for Christmas cookie baking!
I am going to serve this with warning, please nuke it and eat at own risk. I am not gonna be held responsible for any damage to dentures.
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