Brownsugarcaramellatte Recipes

BROWN SUGAR-CARAMEL LATTE

Steps:

• Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.

BROWN SUGAR-CARAMEL LATTE

Steps:

• Stir brown sugar into half-and-half until dissolved.
• Whip with a milk frother or small whisk.
• Pour coffee into a mug, and stir in caramel sauce until dissolved.
• Pour frothed half-and-half into coffee, and serve.

BROWN SUGAR CARAMELS

Steps:

• Oil an 8-by-8-by-2-inch square pan. Cut a piece of wax paper to fit bottom of pan; oil. Place paper in pan and reserve.
• Combine cream and milk in a 2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power microwave oven for 3 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Stir in sugars until dissolved. Cook, uncovered, for 18 minutes, stirring carefully twice.
• Remove from oven and stir in butter until melted. Pour into the reserved pan, scraping thoroughly.
• Refrigerate until set firm, several hours or overnight. Run the tip of a small knife around inside edge of pan. Use the knife to lift the caramel and paper out of the pan. Cut into small squares. Peel the paper away from the caramels. Wrap and store in refrigerator

BROWN SUGAR CARAMEL RUM BUTTERCREAM

Steps:

• Combine brown sugar and water in a small saucepan and bring to a boil. Continue to boil until sugar has reached soft-ball stage (235-240F).
• Meanwhile, place egg whites into a clean, stainless-steel mixer bowl and with the whip atachment, beat on low speed until foamy. Raise the speed to medium high and whip until stiff, but not dry.
• While the mixer is running, add your brown sugar syrup slowly into the beaten egg whites in a steady stream. continue beating on high speed until the mixture has cooled down--about 3 minutes.
• Add the softened butter 1 tablespoons at a time with the mixer running. Add vanilla and rum. Keep beating the buttercream until it is smooth and creamy.
• Please Note: After you add the soft butter, the buttercream is going to "break" meaning it will look curdled and runny. Don't worry! Keep on whipping and it will come together!.