WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, March 21, 2013

Another Caramel-


(leftover rice,dash of salt,sprinkle of cardamon, coconut milk(2 to 1 with cooked rice) cook on stove till starts to thicken and instead of sugar I mix caramel in while it is still hot!)

With all of the substitutions we make when recreating recipes for Abby, we have had hit or miss results for caramel. It always tastes great it is usually a texture issue or not consistent results. With this recipe we are on the fourth batch and perfect every single time. Smooth- and Abby says it the closest to real caramel we have tried yet. We have tried an obscene amount of recipes at this point and this is a keeper. I need to make another batch of homemade cane syrup and see if it works as well as the Lyle's purely from a cost standpoint. The advantage of the Lyle's is it has that buttery taste that we miss since we cannot use dairy products. Worth the cost. It hasn't been used by many in the corn allergy community, but so far Abby has not reacted.


Ingredients

grapeseed oil, for baking sheet
1 3/4 cups coconut cream (I try very hard to use only the cream from the top of the coconut milk)
2 1/4 cups sugar(domino's)
6 tablespoons Palm Shortening(Spectrum)
1 1/4 cups Lyle's Golden Cane syrup( not corn allergy population tested)
1/2 teaspoon coarse salt(we use pink himalayan)
1/2 teaspoon vanilla extract(we have skipped the vanilla and it was fine, but use homemade to avoid corn)

Directions

Lightly brush bottom and sides of a 8x8(or 9x13 but we like thick pieces)inch pan with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

Bring coconut cream, sugar, palm shortening, and Lyle's Golden cane syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel into grease and lined(believe me you need it lined! I have tried just greasing the pan and it sooo hard to try to cut and remove the caramel) pan of your choice, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

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