These soft caramels are not difficult to make and very easy to eat. I infused the cream with cardamom flavor and added a good portion of fleur de sel. I do have an addiction to salted caramel. I guess, it shows…
The recipe is from “Pure Desserts” by Alice Medrich (I’m addicted to her recipes, as well), slightly adapted.
Everyone who bakes regularly once in a while faces a problem of utilizing cake scraps after leveling layers, or/and some chocolate ganache-glaze leftovers. The most efficient and easiest way to get rid of them all at once is to make the dolce salami. This is not a classic Italian recipe required egg yolks but it makes no less delicious salami. The formed log can be popped in the freezer and kept there well for about a month guarantying you always have something for your unexpected guests (don’t we all love them). There’s no need to defrost the salami before serving; it doesn’t freeze rock-hard and softens fairly quickly at room temperature. Cut it into slices with a sharp knife, put a kettle on and, by the time it boils, the salami will be good to go.
The ingredients below are mostly for a reference. Feel free to substitute for different nuts, fruits, and flavorings suiting your own taste.
I like marshmallows. But I don’t eat the store bought variety. Once, being incautiously curious, I read the list of ingredients on a marshmallow package… I’ve been making them ever since. And they are not difficult to make. If you happen to have a stand mixer (not the totally necessary equipment for this task, may I say) the whole process is a breeze.
I prefer to coat the marshmallows with toasted unsweetened coconut instead of the most common cornstarch, or a combination of the last and icing sugar. The cornstarch aftertaste is not the one I’m particularly fond of. The coconut also cuts down the cloying sweetness of the marshmallows.
This recipe is my adaptation of Dorie Greenspan’s.
