This is just a sneak peak of our November/December food article by Emily Black, with photos by Rory Doyle. Look for “Ooey Gooey Good” caramel-focused recipes when the issue arrives in your mailbox, or pick it up on newsstands in November! Need a subscription so that Mississippi Magazine is automatically delivered bi-monthly? Click here!
APPLE SNOW WITH CARAMEL SAUCE
This is an adaptation from an old recipe from Julia Child.
4 large egg whites, room temperature
½ teaspoon cream of tartar
2 teaspoons sugar
2 cups cold, thick Caramel Apple Butter
½ cup Caramel Sauce (recipe below)
For garnish: sliced Granny Smith apples
With mixer, beat egg whites on low speed until frothy. Add cream of tartar and sugar slowly, and then increase speed to high. Beat egg whites until very stiff with shiny peaks. Reduce speed to medium and slowly add Caramel Apple Butter. Continue beating mixture at high speed until mixture is stiff enough to hold its shape. Divide apple snow between 4 to 6 goblets or stemless wine glasses. The snow can be refrigerated at this point for several hours or served immediately. When ready to serve, drizzle Caramel Sauce over each glass. Garnish with apple slices if desired.
Yield: 4 to 6 servings
CARAMEL SAUCE
This is a basic caramel recipe, and it is easily doubled for use in the following recipes.
1 cup sugar
1/3 cup water
1 cup heavy cream
Pinch sea salt
2 teaspoons vanilla
In a heavy-bottom saucepan, blend sugar and water and bring to a simmer. Swirl pan to be sure sugar has dissolved completely and liquid is clear. Cover pan tightly and boil syrup for several minutes over moderately high heat. Continue to boil until bubbles are thick. Uncover pan and continue boiling, swirling pan slowly by its handle. The syrup will begin to change color from golden to amber. Lower heat and add cream with a whisk. Continue cooking for several minutes more until the mixture is very smooth. Remove pan from heat and whisk in salt and vanilla. Serve warm or cold.
Yield: 1½ cups