Salted Caramel

Naomi Robinson

Salted Caramel Brownie with Pretzel Crust

There is just something about sweet and salty desserts. I can rarely pass one up when it comes my way.

I have an aversion for coining anything “the best. . . “ but these are so close to being one of the best brownies I have ever had. The dark chocolate fudgy brownie is rich but not in that tongue-coating way that requires huge gulps of milk. The pretzel bottom crust is the bit of salty you need to offset any richness. And the final finish is simple, unfussy and totally indulgent drizzle of caramel and melted chocolate topped with a sprinkle of fleur de sel.

Are you ready?

Of course keep in mind I did my usual mixing and matching of BHG’s recipes. To get started:  (1) I used the crust from this brownie recipe and swapped out the oats for crushed pretzel (to bake follow the instructions for Ste  (2) For the brownie body I used this dark chocolate brownie recipe. (3) To finish with the drizzle, I melted 2-3oz of chocolate and melted about 10-13 caramel candies; placed each in a Ziploc bag and snipped off a corner and drizzled the caramel first then followed by the chocolate and a sprinkling of fleur de sel.

And that’s it, so get baking because this is going to be a great dessert for the Super Bowl. You can even make this two days in advance and keep it refrigerated up until 30 minutes prior to serving. You’ll want to serve this room temperature . . . and possibly with a scoop of ice cream—just say’n.


BHG Guest Blogger

Guest Blogger: Spoon Fork Bacon


Teri Lyn Fisher is a photographer whose work has appeared in Rue, Anthology, and HGTV Magazine. A graduate of Le Cordon Bleu, Jenny Park is a food sytlist, recipe writer, and professional eater. Her clients include Kellogg’s, HGTV and Del Taco . Together, Teri and Jenny love to fill their blog Spoon Fork Bacon with recipes, drinks, and pretty pictures. They live in sunny Los Angeles. 
 

When summer rolls around there is nothing we love more than making sweet cold treats. We love this recipe because it marries sweet with salty. Why candied bacon?…why not?…right?!

 

For the photos we stuck the ice cream between two graham crackers, but it’s totally amazing on it’s own. You could also sandwich it between two Ritz crackers, which is another one of our favorite ways to eat this ice cream. If you want to get crazy, use cookies, we prefer peanut butter. The ice cream base itself is a great starting point for other awesome ice cream flavors, so feel free to play around! Ice cream is always best in the summer and our salted caramel and candied bacon ice cream is sure to hit the spot!


Recipe:
Salted Caramel and Candied Bacon Ice Cream
Makes 1 quart

Ingredients:
candied bacon:

1 tablespoon unsalted butter
1 lb bacon, cooked and roughly crumbled/chopped
1/4 cup sugar
1 tablespoon light brown sugar


ice cream base:

2 1/3 cups heavy cream
1¼ cups whole milk
5 egg yolks
¾ cup plus 1 tablespoon sugar
1 ½ teaspoons vanilla extract
1 ¼ cups sugar
2 tablespoons water
1 tablespoon light corn syrup
¾ cup heavy cream
2 tablespoons sea salt
1 tablespoon vanilla extract
1 recipe ice cream base

Directions:

1. Place the butter in a medium sauté pan, over medium heat and melt. Add the bacon and stir. Sprinkle both sugars over the bacon and continuously stir until the sugar melts, about 5 to 7 minutes.
2. In a single layer, pour the bacon onto a baking sheet lined with parchment paper and set aside to cool.
3. For the ice cream base: Pour cream and milk into a saucepan and bring up to a scale (medium heat).
4. Place the egg yolks and sugar into a stand mixer and whip until light yellow and fluffy. Pour ½ cup of the scaling cream mixture into the yolk mixture and whisk to prevent scrambling.
5. Pour the yolk mixture into the saucepan with the remaining cream and milk, whisking to prevent scrambling. Turn the heat down to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
6. Stir in the vanilla extract and strain through a fine sieve.
7. Pour the mixture into a bowl and place over an ice bath and set side until fully chilled. Once the ice cream base has completely chilled, make the salted caramel.
8. For the salted caramel: Place the sugar, water and Karo syrup into a saucepan and place over medium-high heat. Do not stir.
9. Once the sugar melts and becomes an amber color, 10-15 minutes, remove the saucepan from the heat and stir in the cream (be careful, the mixture will bubble up). Stir the sea salt and vanilla into the caramel and stir until smooth.
10. Pour the mixture into a bowl and place over a water bath until completely chilled.
11. Stir the chilled ice cream base and salted caramel together, into a large bowl until completely combined.
12. Set up the ice cream maker according to the manufacturer’s directions and freeze the ice cream. Ten minutes before the ice cream is ready, pour the candied bacon into the churning ice cream. Once the ice cream has reached the desired consistency serve or place into an airtight container until ready to use.