225g unsalted butter, straight from the fridge
200g granulated sugar (for the caramel)
150g muscovado sugar
60g dark brown sugar
100g granulated sugar
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- Preheat the oven to 350˚f / 180˚c. Line 3-4 baking trays with parchment paper.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty – this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.
- While the butter is cooling, make the caramel – place the 200g granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.
For Full Instruction: cloudykitchen.com
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