Caramel Sauce & Homemade Daim Bars

DSC_1462Today’s post is all about sugar in it’s best form: caramel! And I’m so excited because tomorrow I’ve got a recipe for you that includes today’s post. Hint: a cold treat! 😀DSC_1474

But I gotta admit, I hate making caramel or just anything that has to do with melted sugar and the possibility of burning myself. I get irrationally scared when making something like caramel or even deep frying. I mean there is little that I love as much as deep fried food but I’d like to avoid the deep frying myself as much as possible. Probably has something to do with the amount of times I’ve burned myself on hot oil or melted sugar. Like my arms are a testament to my never ending battle with hot oil and the likes. They say a burned child dreads the fire but this particular grown up child never learned that lesson cause I keep going back to the fire.

DSC_1470  But who can blame me though, when the result is as delish this.  DSC_1485 I’ve earlier posted this caramel sauce and I must admit that it’s soooo much easier to make than the one I have for you today, but there’s just no denying that today’s caramel sauce is about ten times yummier and so versatile, you can use as topping in your ice cream, cakes or just get in there with a spoon and just devour spoonfuls.

For those of you who aren’t familiar with Daim bars, it’s basically a brittle with almond flour. There are originally from Sweden but they sell them all over Scandinavia and I even recall them having them in England. And maybe you can even find them in IKEA if there is one where you live. But I would really just recommend you to make them yourself, the flavor is so much better and you have the pleasure of eating candy you’ve made all by yourself and I promise you that fact alone hightens the pleasure if eating it.

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Daim Bars
3/4 (150 g) granulated sugar
2/3 cup (150 g) butter
3/4 cup (100 g) almond meal
2 tbs light corn syrup

Line a 8×11 inch pan with parchment paper, set aside

In a thick bottomed saucepan melt butter, sugar and corn syrup together in medium high heat, stir until the sugar is dissolved. Let the mixture boil until it turns light brown color, this takes abut 9 minutes, you’ll know its ready when it smells like caramel.

Remove the pan from the heat and add the almond meal, stir until its well incorporated. Put back on heat and stir for about a minute.

Pour into the prepared pan spread out the daim with a offset spatula. You have to work fast because the mixture will cool really fast and be impossible to spread out. Leave to cool in the fridge for an hour.

Melt the chocolate over a double boiler and spread it evenly out on the cooled daim. Put back in the fridge for another hour or overnight.

When ready to serve you can just break the daim in small pieces.

Caramel Sauce

1 cup sugar
1/2 cup heavy cream
7 tbs butter
1 tbs vanilla extract
Generous pinch of sea salt

In a thick bottomed saucepan melt the sugar in medium low heat until melted. Make sure that the sugar is spread to a single layer so the sugar melts as evenly as possible, otherwise the bottom layer will burn before the top layer even melts.

When the sugar has all melted and turned to a dark amber color remove from the heat and add the heavy cream. Be carefull at this point as the mixture will bubble or even splatter, so use a long spatula or wood spoon. Stir constantly until the mixture is smooth. Put back on the stove and add the butter a spoon at a time and stir inbetween.

Remove from heat and add the vanilla extract and salt. Stir well and let cool slighty before transfering into a jar with a lid or a bowl wrapped in cling film.

På norsk

Hjemmelaget Daim

150 g sukker
150 g smør
100 g mandel måltid
2 ss lys sirup

Kle en 20×28 cm langpanne med bakepapir

Smelt smør, sukker og sirup sammen i middels høy varme i en tykkbunnet kjele, rør til sukkeret er oppløst. La blandingen koke til den blir lys brun farge, dette tar opp mot 9 minutter, du vet det er klart når det ser og lukter som karamell. Ta kjelen av varmen og tilsett mandelmel, bland godt. Sett tilbake på varmen og rør i ca ett minutt. Hell i forberedt panne spre ut daim med en slikkepott. Du må jobbe raskt ettersom blandingen vil kjølne veldig fort og være umulig å spre ut. Avkjøl i kjøleskapet i en time. ‘

Smelt sjokoladen over et vannbad og spre den jevnt ut på den avkjølte daim. Sett tilbake i kjøleskapet i en time eller over natten. Når du er klar til å servere kan du bare bryte daim i passende biter.

Karamellsaus

200 g sukker  
120 ml kremfløte
7 ss smør
1 ss vanilje ekstrakt
Raus klype havsalt

Smelt sukker i en middels høy varme i en tykkbunnet kjele, pass på at sukkeret er spredd ut i et enkelt lag slik at det smelter jevnt ellers risikerer at det nederste laget smelter før det øverste laget rekker å smelte. Når sukkeret har smeltet og fått en dyp brun farge ta kjelen av varmen og tilsett kremfløte. Her må du være forsiktig for blandingen bobler og bruser noe innmari. Bruk en tresleiv med lang endestykke slik at dersom det spruter får du ikke varm karamell på deg. Rør hele tiden inntil blandingen er jevn.

Sett tilbake på komfyren og tilsett smør en skje om gangen og rør innimellom. Ta av varmen igjen når alt smøret er smeltet og tilsett vanilje ekstrakt og salt. Rør godt og avkjøl litt før du heller din hjemmelagde karamell saus til en passende krukke med lokk.

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May your sunday be filled with caramel!

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2 thoughts on “Caramel Sauce & Homemade Daim Bars

  1. Tilbaketråkk: Daim & Caramel Ice Cream |

  2. Tilbaketråkk: Churros w/ Mocha Ganache + how to |

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