Wow, it’s been a few months since I’ve written up a Martha Stewart recipe but it always seems a bit too hot to be baking up a storm during the summer. Now that fall is starting to creep in, spending days inside doesn’t seem so blasphemous.
I was recently longing for a sweet treat but didn’t feel like leaving the house to go purchase some cookies or something, so I turned to Martha Stewart’s Baking Handbook for an easy recipe.
I came across these caramel dots, which are actually part of a sub-recipe for cake decorations, but who needs a whole cake when you can just eat some caramel?
Additionally, the recipe was super simple: sugar, water, lemon juice!
Step 1: Mix sugar and water and lemon juice.
Step 2: Heat until it turns into caramel
Step 3: Drizzle bits of caramel onto parchment paper* and let cool
*When the caramel was still hot (and PS it was really hot – I burnt my finger and it blistered because the caramel stuck to it and I couldn’t get it off – so don’t touch it!) I pinched bits of black sea salt on top to make a sweet-salty dessert.
Thoughts on this recipe:
- I don’t have overly processed white sugar, only pure cane sugar which is pretty coarse. I think this resulted in too grainy a caramel.
- These dots are super hard candies. Definitely more of a sucking candy. Next time I would add a tablespoon or two of butter to make the texture creamier and try for a chewier caramel.
- The ones with sugar tasted a lot more interesting and less overwhelmingly JUST SUGAR than the regular ones.
- The caramel dots were quite pretty – almost like stained glass.
This recipe definitely served the purpose of sating a sweet tooth and would look good on a cake, but one or two was enough.
Verdict: Have I ever said something was TOO sugary? This might be the first time.
Okay, time to capitalize on this dark rainy day to make chocolate chip oatmeal cookies!! 🙂