chocolate. Let the syrup stand for about 30 seconds and stir until smooth. Cool before using and store, covered, in the refrigerator for up to 1 month.
caramel sauce
This recipe makes a thick syrup that becomes spreadable when cooled. It’s as good warmed up and poured over ice cream as it is spread on cookies. For a slightly thinner caramel sauce, bring the initial temperature to 240°F
.
ABOUT 2 CUPS SAUCE
¾ cup (6 ounces) heavy cream
6 tablespoons (¾ stick) unsalted butter, divided
½ teaspoon vanilla extract
½ teaspoon salt
1 cup (200 grams) muscavado or cane sugar
½ cup (4 ounces) brown rice syrup
In a heavy-bottomed pot over medium-low heat, warm the heavy cream and 3 tablespoons of the butter until the butter melts. Add the vanilla and salt, remove from the heat, and set aside.
In a separate heavy-bottomed pot, combine the sugar and brown rice syrup. Bring to a boil over medium heat, reduce the heat to medium low, and, without stirring, simmer until the mixture reaches 280°F. Remove the sugar mixture from the heat and carefully add the cream mixture to it. Exercise caution, as the mixture will bubble fiercely. Stir until the mixture is smooth. Place the pot back over medium heat and bring the mixture to 240°F, stirring occasionally. Stir in the remaining 3 tablespoons of butter. When the butter is entirely incorporated, remove the mixture from the heat. Allow the mixture to cool only slightly before transferring to a glass container for storage. Store in the refrigerator for up to 1 month. The sauce can be reheated in the microwave to soften when needed.
For an easy vegan Caramel Sauce, mix 1 cup rice milk with 1 tablespoon brown rice syrup, ½ cup of cane sugar, ¼ teaspoon arrowroot, and a pinch of salt in a heavy pot over medium-high heat, and bring to a boil. Reduce the temperature to low and, stirring occasionally, continue to cook for about 45 minutes or until the mixture becomes syrupy. It will thicken slightly as it cools.
snack cake crème
Like most commercial snack cake crème, this recipe contains no cream. Unlike a surprising amount of commercial snack cakes, however, this recipe does not contain beef suet. Health food? No. But a whole lot less gross than what you might find in many store-bought brands
.
ABOUT 1 CUP CRÈME
2 tablespoons white spelt or ground millet flour
½ cup milk
½ cup (100 grams) cane sugar
½ teaspoon vanilla extract
4 tablespoons (½ stick) unsalted butter, cut into pieces
4 tablespoons coconut oil
Dash of salt (optional)
Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
For gluten-free Snack Cake Crème, use the ground millet flour instead of the white spelt.
For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil.
marshmallow crème
Here’s a secret: Marshmallow crème is just seven-minute frosting. While this recipe probably makes more fluff than you need, don’t be tempted to make a half recipe as two egg whites fluff better than one. Also, don’t be tempted to replace the corn syrup with a less refined sugar; they simply won’t work to create the marshmallowy texture
.
ABOUT 3 CUPS CRÈME
½ cup (100 grams) plus 1 tablespoon cane sugar, divided
1 tablespoon corn syrup
1½ tablespoons water
2 egg whites
Pinch of cream of tartar
Combine ½ cup of the sugar, the corn syrup, and water in a heavy-bottomed pot and affix a candy thermometer to
caramel sauce
This recipe makes a thick syrup that becomes spreadable when cooled. It’s as good warmed up and poured over ice cream as it is spread on cookies. For a slightly thinner caramel sauce, bring the initial temperature to 240°F
.
ABOUT 2 CUPS SAUCE
¾ cup (6 ounces) heavy cream
6 tablespoons (¾ stick) unsalted butter, divided
½ teaspoon vanilla extract
½ teaspoon salt
1 cup (200 grams) muscavado or cane sugar
½ cup (4 ounces) brown rice syrup
In a heavy-bottomed pot over medium-low heat, warm the heavy cream and 3 tablespoons of the butter until the butter melts. Add the vanilla and salt, remove from the heat, and set aside.
In a separate heavy-bottomed pot, combine the sugar and brown rice syrup. Bring to a boil over medium heat, reduce the heat to medium low, and, without stirring, simmer until the mixture reaches 280°F. Remove the sugar mixture from the heat and carefully add the cream mixture to it. Exercise caution, as the mixture will bubble fiercely. Stir until the mixture is smooth. Place the pot back over medium heat and bring the mixture to 240°F, stirring occasionally. Stir in the remaining 3 tablespoons of butter. When the butter is entirely incorporated, remove the mixture from the heat. Allow the mixture to cool only slightly before transferring to a glass container for storage. Store in the refrigerator for up to 1 month. The sauce can be reheated in the microwave to soften when needed.
For an easy vegan Caramel Sauce, mix 1 cup rice milk with 1 tablespoon brown rice syrup, ½ cup of cane sugar, ¼ teaspoon arrowroot, and a pinch of salt in a heavy pot over medium-high heat, and bring to a boil. Reduce the temperature to low and, stirring occasionally, continue to cook for about 45 minutes or until the mixture becomes syrupy. It will thicken slightly as it cools.
snack cake crème
Like most commercial snack cake crème, this recipe contains no cream. Unlike a surprising amount of commercial snack cakes, however, this recipe does not contain beef suet. Health food? No. But a whole lot less gross than what you might find in many store-bought brands
.
ABOUT 1 CUP CRÈME
2 tablespoons white spelt or ground millet flour
½ cup milk
½ cup (100 grams) cane sugar
½ teaspoon vanilla extract
4 tablespoons (½ stick) unsalted butter, cut into pieces
4 tablespoons coconut oil
Dash of salt (optional)
Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
For gluten-free Snack Cake Crème, use the ground millet flour instead of the white spelt.
For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil.
marshmallow crème
Here’s a secret: Marshmallow crème is just seven-minute frosting. While this recipe probably makes more fluff than you need, don’t be tempted to make a half recipe as two egg whites fluff better than one. Also, don’t be tempted to replace the corn syrup with a less refined sugar; they simply won’t work to create the marshmallowy texture
.
ABOUT 3 CUPS CRÈME
½ cup (100 grams) plus 1 tablespoon cane sugar, divided
1 tablespoon corn syrup
1½ tablespoons water
2 egg whites
Pinch of cream of tartar
Combine ½ cup of the sugar, the corn syrup, and water in a heavy-bottomed pot and affix a candy thermometer to
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