Tag Archives: sugar

hard caramel dots with sea salt

#MarthaBakes Caramel Dots

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.

water and sugar in the pot
water and sugar in the pot

Step 2: Heat until it turns into caramel

bubbling sugar
bubbling sugar

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.

stained glass-looking caramel dot
stained glass-looking caramel dot

Thoughts on this recipe:

  1. 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.
  2. 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.
  3. The ones with sugar tasted a lot more interesting and less overwhelmingly JUST SUGAR than the regular ones.
  4. 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.

hard caramel dots with sea salt
hard caramel dots with sea salt

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!! 🙂

 

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Martha Stewart Meringues with a (Lemon) Twist

It was recently a friend’s birthday: she doesn’t have much of a sweet tooth but she does enjoy meringues, so I figured I would scope out a good Martha Stewart recipe for the occasion!

I turned to Chapter 3: Cakes of Martha Stewart’s Baking Handbook to find pavlovas, which are basically just larger meringues that have a dip in the middle so you can eat them with fruit and whipped cream if you’d like.

Martha Stewart pavlovas
Martha’s pavlovas

I’ve made mini meringues in the past, and while they were still yummy, they oozed a little bit of caramelized sugar (“weeping” it’s called). This is caused by not having the sugar totally dissolved into the egg whites ~ either too much sugar to egg white ratio or not whisking sugar in slowly enough. [Side note: The pavlovas are in the oven now and I’m positive I’ve messed this up again by dumping all of the sugar in at once :(]

Here is the general recipe and my twist

Ingredients:
2 egg whites (mine were fairly old, which is great for meringue; I’m saving the egg yolks for a day or so in the fridge to make chocolate lave cake)
3/4 cup of granulated sugar (if you have superfine sugar this is even better – or you can pulverize your granulated sugar in the food processor to make it superfine – then it will smoothly integrate into the egg whites better…I did NOT do this)…ALSO a note on sugar: eyeball the amount of egg whites you have; if the eggs are sort of small or old (as they start to have less liquid in them as they get older due to evaporation), use a smidge less sugar; better a little less than a too much sugar because you can add more, but you can’t take some away. Another lesson I need to learn myself.
Okay, back to ingredients:
Smidge of salt (technical term according to me that about equals a pinch)
1/2 teaspoon of vanilla (or just guesstimate)
My Twist:
Lemon zest!!! Again, an eyeball’s worth should do to brighten up the flavors! And if you add a fair amount, your meringues will turn out tasting like LEMON MERINGUE PIE! YUM! So the lemon zest is totally optional of course.
And then, if you have it, a bit of confectioner’s sugar…I did not have it…so skip!

To Make:
1. Preheat the oven to 200 degrees and line a baking pan with parchment paper.
2. Bring a pot of water to a simmer and place a glass bowl over top
3. Place the egg whites in the glass bowl and begin to whisk by hand. I asked, But Why do we have to do this over a warm bowl?!?! So I did some research for you folks: The warmth helps warm up the eggs (uh duh). Warm egg whites are easier to whip into stiff peaks so this is especially good if you hadn’t already brought your eggs to room temperature, which you definitely should have done…did I not mention that earlier? Oops sorry!
4. SLOWLY (this was not mentioned in the book) add the granulated sugar ~ literally tablespoon by tablespoon ~ as you whisk by hand. Add the salt at this time too.

Here’s where Martha moves to the stand mixer and where we deviate…my recreation follows:
5. Once the sugar is THOROUGHLY whisked into the egg whites (in other words, you cannot feel grains of sugar if you rubbed the mixture between your fingers), remove from heat and beat on medium high with your hand mixer until stiff peaks form (perhaps 4 minutes)

egg whites stiff peaks
Egg whites whipped – holding peaks

6. Add the vanilla and LEMON ZEST! and beat a little bit more until mixed
7. Use a large spoon to glop 6 heaping piles of meringue onto your baking sheet
8. Use the back of the spoon and a sweep of the wrist to spread out a little bit and form indentations in the center of each meringue without making the centers too thin (don’t want that part to cook faster than the rest of the meringue).

meringues ready for oven
Meringues ready for the oven

9. Pop those lovelies in the oven for 1+1/2 hours
10. I like to open the oven door about 20 minutes in to allow any trapped moisture to escape the oven – a trick I learned from making macarons.
11. When they easily pop off the paper, they are done. If the centers are still too chewy, you can flip them over and bake a little longer. You can also leave them in the oven with the heat off a little longer to dry. You can also transfer the paper and pavlovas to a wire rack for cooling and drying….All sorts of techniques here!

They come out smelling sugary and sweet, and if you’re like me, you’ll eat them as is…but I guess if you’re being fancy you can add berries and cream (and maybe some chocolate shavings).

Pair with: CHAMPAGNE!!!

cooked meringue
Cooked pavlova