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This is our new Lifestyle blog, here we will share some fun things, our other interests. Like recipes, music, wine, restaurants, clothing- really what ever excites us! We hope you find something interesting or inspiring, and if you have feedback on what we post, please email us at info@revivehairstudio.com.
Since we are now entering December, I feel it is only fitting to share a sweet indulgent recipe with you. For the last four years during our annual open house I have made these caramel squares with a creamy chocolate ganache topping. If you would like to try out these divine little morcels, you can this Saturday, December 3 from 10am till 4pm, at our 7th annual open house.
Heres the secret recipe as sited in an old Canadian Living magazine.
Ingredients
Base:
- 2 cups vanilla wafer cookies , crumbled
- 2 tbsp granulated sugar
- 1/3 cup butter ,
- 1 egg
Toffee Filling:
- 1 cup butter
- 1 cup packed brown sugar
- 1 can (300 mL) sweetened condensed milk
- 1/4 cup corn syrup
Ganache Topping:
- 6 oz bittersweet chocolate
- 2/3 cup whipping cream
Preparation
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper, leaving 1/2-inch (1 cm) overhang for handles; set aside.
In bowl, combine crumbs with sugar. Whisk butter with egg; stir into crumb mixture until moistened. Press into prepared pan; bake in centre of 350°F (180°C) oven until golden and firm to the touch, about 10 minutes. Let cool on rack.
Toffee Filling: In saucepan, melt together butter, sugar, condensed milk and corn syrup over medium heat, stirring. Simmer over medium-low heat, stirring constantly, until candy thermometer reaches thread stage (230° to 234°F/110° to 112°C), 12 to 15 minutes. Pour over base. Refrigerate until cold, about 1 hour.
Ganache Topping: Place chocolate in bowl. In microwave or on stove, bring cream to boil; pour over chocolate, whisking until smooth. Let cool to room temperature. Pour over toffee layer; refrigerate until set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 1 week or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Using paper handles, transfer bars to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into 1-inch (2.5 cm) squares.
Source : Canadian Living Magazine: December 2006