I learned a couple of things from making this recipe.
First off, if your caramel turns out to be more of “decorating” caramel then a sauce, use it to your advantage.
Secondly, I need to focus on my photography more. Like making sure that i’m not taking lopsided.
As long as we learn eventually I suppose, right?
So to go along with the Oktoberfest theme here is yet another boozy recipe for you guys. And as most usual, I am using Guinness.
I know it’s not a German beer, but hey it’s European at least! And it goes oh so well with chocolate.
And with that I will leave you all to your Monday. ACL kind of killed me this past weekend for today, so enjoy your days!
Guinness Chocolate and Caramel Bread Pudding Bombs
For the Caramel
Combine sugar and water in a small saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Add in vanilla and 1/2 cup heavy cream to the mixture, careful it will splatter and bubble. Cook for an additional 2 minutes.
Using half of this mixture drizzle the caramel on sheets of wax paper to make the caramel decorations. Just use a spoon or fork and drizzle it into shapes, it will harden and you will be able to pick it up later.
With the remaining caramel, place back on the burner over low heat and add in additional 1/4-1/2 cup heavy cream until it remains more of a sauce.