The Great Caramel Inclusion
Caramel is now included in a few new gourmet gifts, plus get our caramel jam recipe!
Caramel sauce is a magical thing. It only has four ingredients, but tastes nothing like the sum of its parts.
We've been messing around with the idea of using a caramel sauce in our bakery for months. Do we fill a cupcake? Swirl it in a marshmallow? Layer it in a completely new dessert? Somehow it always found its way to the back burner.
Then the cake-of-the-month happened
The Banoffee cake design came into focus in March. Traditionally a pie, with notes of fresh banana, toffee, and vanilla... our Banoffee cake idea was hatched and it featured a caramel sauce and fresh banana marshmallow.
We couldn't stop there with the caramel sauce, so we created the cocoanut grove cake, that includes a chocolate cake filled with our house-made coconut caramel sauce.
Good things come in pairs.
Our super fan designer for March (read more about that here) inspired a tres leches s’more. And all of a sudden the caramel jam that has been waiting in the wings was suddenly the star of the party. Our coconut caramel jam is layered into our newest dessert, the Seabright s’mores.
We went from zero desserts that featured our delightful caramel sauce to three. In one month. I love caramel.
Caramel jam is similar to a caramel sauce in flavor, but it cools much thicker. It's perfect for smearing onto a piece of apple, sandwiching between cookies, or creating a thicker more solid caramel layer in a dessert.
Caramel jam recipe
Our caramel jam is made with coconut cream, since we use it in our vegan desserts and our traditional desserts. It also tastes amazing with coconut cream. But this recipe works perfectly with cream and butter instead. Feel free to make the swap 1:1.
You will need a candy thermometer, a heavy bottomed pan, and a fine mesh strainer. Don't be intimidated by all the steps here, it comes together fast and it's so worth it.
The recipe for Amanda's tried and true Coconut Caramel Jam.
- 170 grams (1/2 cup) of glucose (don't run to the store, you can make this. See my note at the end)
- 250 grams (1 1/4 cups of sugar.
- 40 grams (2 tablespoons) of the full fat coconut cream from the top of the can of coconut cream.
- 200 grams (3/4 cup) coconut cream from the same can.
- Add both sugars into a heavy bottom pan.
- Scoop out all of the solid full fat cream from the top of the can. Measure 40 grams (2 tablespoons) and set aside.
- Measure 200 grams of the liquid coconut cream from the same can, place it in a small sauce pan to warm it on low.
- Heat sugars on low until combined and liquid. Raise to medium-high and boil to 350°F.
- Working quickly, stir in the solid coconut cream. Once melted and combined, gradually stir in the warmed coconut cream.
- Continue stirring to prevent scorching, and cook to 248°F.
- Remove from heat at 248°F.
- Pour through a fine mesh strainer into a heat proof jar or bowl.
Your caramel jam is ready to use! It can be stored in a covered container for 2 weeks. To soften, warm it over barely simmering water using a double boiler.
Here are a few ways to use this liquid gold: * Smear it on a macaron or a cookie. * Pour it in top of your next batch of marshmallow crispy treats. * Use it to make caramel apples. * Add it to your next s’mores party table. * Use it as the bottom layer in a tart, a pie, a cheesecake, or an ice cream cake.
A few tips before you set out on this caramel jam journey
- Keep the kiddos out of the kitchen while you make this. The sugar gets to 350°F and things can sputter and spit.
- Practice mise en place. Have your ingredients out and ready for action. Your ingredients should be measured and tools ready. Say mise en place a few times and feel fancy.
- Give some thought to where you'll use this delicious confection before you make it. It's easy to pour while warm, but once it cools you are more limited to spreading it on things.
1 cup of water, 2 and 1/4 cups sugar, 1 teaspoon of cream of tartar, pinch of salt.
Place ingredients in heavy sauce pan, stir until everything is wet. Cover and heat on medium-high for 2 minutes. Remove lid and cook to 240°F. Careful, you don't want to disturb or stir the mixture after you remove the lid.
Remove from heat at 240°F and let cool for 15 minutes. Then use in caramel jam recipe above, or your next recipe that calls for glucose syrup.
Seriously, this is easier than ordering it from Amazon!