So I made a gorgeous caramel pecan cheesecake only for it to fall on the floor of my car on the way to my friend’s place.
Not securely packaging baked goods you spent two hours making? Lesson learned! At least it wasn’t someone’s wedding cake…I did take some pretty pictures before I totally eviscerated it though.
What’s your most horrific food story?
If you want to make this, check out my basic cheesecake recipe.
Caramel Pecan Topping
- 1/2 C Unsalted Butter (1 Stick)
- 1/2 C Heavy Cream
- 3 T Water
- 1/4 C Corn Syrup
- 1 C Granulated Sugar
- 1/2 t Sea Salt
- Cut butter into tablespoon chunks and add it to a microwaveable bowl with the heavy cream.
- Heat butter and cream in the microwave, stirring occasionally, until homogeneous.
- Add water and corn syrup to a medium pot.
- Slowly add sugar to center of pot. Try not to get any sugar on the sides so your caramel does not crystallize. Don’t stir the mixture.
- Heat over medium until it starts to bubble.
- Place a lid over the pot for 1 minute. This will help dissolve any residual sugar on the sides of the pan that can cause crystallization.
- Place a candy thermometer in the pot and heat it over medium-high until you reach 320°F exactly.
- Immediately take off heat and add cream/butter mixture, only a tiny bit at a time. It is going to start bubbling and foaming like crazy. Use the candy thermometer to stir in the cream until it calms down. Repeat until all the cream has been mixed in.
- Toast a good handful of pecans in a dry pan for several minutes over medium heat until they are toasted to your liking. This really brings out the flavor.
- Add the nuts to the caramel.
- Once cool, spread over your cooled cheesecake.
Comments, questions, food suggestions? Leave a message below!
Be sure to follow me on Facebook and WordPress for more fat cow food 🙂