I am obsessed with caramel; I cannot get enough of it you all know what I’m talking about eating spoonfuls right out of the jar! So on that note, this is one of my favorite things to make, it’s simple and delicious. If you do not have the time to make the caramel sauce you can always buy some to use in this recipe instead. If you do decide to make the salted caramel sauce yourself, which I totally recommend you can also make it ahead of time and it can be stored in the refrigerator for up to two weeks. So first things first if you’re new to caramel making, you may find a thermometer will help to guide you. The caramel should reach 350 degrees F on an instant-read or candy thermometer. The caramel should be a deep amber color and should have just started to smoke. The line is very fine here If you don’t cook it long enough it will be too sweet with little depth of flavor, but cook it too long and it will be burnt and unusable. Once you’ve done it a few times and see the color and can experience the smell when the thermometer hits 350 degrees, you will have a better idea of how to eyeball it when you don’t have a thermometer. Be sure to use a saucepan that is larger than you think you might need because when you add the butter and the cream, the caramel will bubble up violently. Once you have made the caramel let it cool and begin prepping the blondies. I turned on my Thermador masterpiece wall oven to convection bake at 350 degrees and let it preheat. While the oven was preheating I lined my 9inch square baking pan with foil and sprayed non stick spray, I then melted the butter and whisked in the brown sugar until it completely dissolved, then added the eggs and vanilla and whisked again till combined. I gently folded in the flour mixture until all the ingredients were completely incorporated and then pressed half the dough into the baking pan. I then spread the delicious caramel sauce over the top and covered it with the remaining blondie dough, now its time to bake so I put it in the oven and set the timer for about 25 – 30 minutes. I can smell the sweet caramel aroma filling the room and I am beyond excited for everyone to try these. I try to busy myself with cleaning and load the Thermador dishwashers. Once I finished up my cleaning I checked on my Blondies and they were just about ready to be taken out of the oven to cool. After they cooled down I refrigerated them for about half an hour, so that the caramel would solidify which would make it much easier to cut. It was in the refrigerator for half an hour and not a second more because my team was so over waiting, I quickly cut them up and served them. They were well worth the wait, YUMMY.
Yours truly,
Chef in Training
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