Brown Sugar Caramel Rum Buttercream Food

BUTTER RUM CARAMELS

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
• Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.

BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
• Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
• Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand, and spread evenly with 1 1/4 cups frosting. Repeat with a second layer and another 1 1/4 cups frosting. Place third layer on top. Spread entire cake top and sides with 1 1/4 cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1 1/2 cups frosting, smoothing top and sides. Serve immediately with marzipan animals, or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

BROWN SUGAR BUTTERCREAM

Steps:

• In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
• Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
• Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

BROWN SUGAR CARMEL POUND CAKE

Steps:

• Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
• Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
• Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
• Directions for Caramel Drizzle.
• In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT.
• When cooled the caramel does somewhat harden.

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!.

BROWN SUGAR RUM GLAZE

Steps:

• In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
• Cook 5-8 minutes until bubbly and brown.
• Add 3 tablespoons dark rum and whisk for about 1 minute.
• Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
• Pour over cake.

CARAMEL BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE

Steps:

• Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth.
• Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.

BUTTER RUM CARAMELS

Steps:

• Butter an 8-inch square metal baking pan (do not use glass) and set on a rack. In a 5-quart heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes. Boil mixture, without stirring, until a candy or digital thermometer registers 245°F., about 15 minutes. Remove pan from heat and add extract, swirling pan until combined. Immediately pour caramel into baking pan set on rack and cool completely. Chill caramel until firm, at least 12 hours, and up to 1 week.
• Line a cutting board with wax paper and invert caramel onto it. Bring caramel to room temperature, about 30 minutes. With an oiled sharp knife cut caramel into pieces, each about 3/4 inch long and 1/3 inch wide.
• Individually wrap caramel pieces in wax paper or candy wrappers or layer between sheets of wax paper (do not use foil or parchment) in an airtight container. Caramels keep at cool room temperature 2 weeks.

BROWN SUGAR BUTTERCREAM

Steps:

• Combine egg whites and salt in a large bowl.
• Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
• Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
• With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.) Add vanilla and beat 1 minute more.

CARAMEL APPLES IN RUM SAUCE

Steps:

• Melt butter in lg.
• skillet.
• Add sugar and lemon juice.
• Cook on med.
• stirring constantly, until sugar melts and syrup is golden brown.
• Stir in apples and cook 5-6 minutes.
• Remove from heat, stir in rum.

BROWN SUGAR BUTTERCREAM

Steps:

• Combine egg whites and salt in a large bowl, and just let it sit for now.
• Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down the sides of the pan with a pastry brush dipped in water. This brings the bubbles down and stops them from boiling over the pan.
• When sugar syrup reaches a boil, start beating egg whites with an electric mixer at med-high speed until frothy, then add the lemon juice. Beat at med. speed until whites just hold soft peaks. DO NOT BEAT AGAIN UNTIL SUGAR SYRUP IS READY.
• Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242º. Immediately remove from heat and pour into a heatproof 1-cup glass measure.
• Beating the egg whites at high speed, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
• Beat meringue, scraping down bowl, until meringue is cool to the touch,about 6-7 minute IT IS IMPORTANT THE MERINGUE IS PROPERLY COOLED BEFORE PROCEEDING.
• With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of the butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter).
• Continue beating until buttercream is smooth. (Mixture may look curdled before all of the butter is added, but it will come back together before beating is finished).
• Add vanilla and beat 1 more minute.