Ginger Caramel
Warm and zesty. Fresh ginger sparks against buttery, rich caramel.
Brownie Ginger Caramel Parfait with Crushed Candy Canes
This recipe works beautifully with my brownie recipe found at the end of this recipe, your own homemade favorite, or a high-quality store-bought brownie. Use whatever glasses you have on hand—parfait, wine, or cocktail glasses all work.
Serves 6
4 large egg yolks
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
3/4 cup evaporated milk
1 tablespoon plus 1 1/2 teaspoons cornstarch
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1. Whisk the egg yolks with the granulated sugar and brown sugar. Whisk in the evaporated milk, the cornstarch, and vanilla.
2. Cook the egg mixture in a medium saucepan over medium-low heat, stirring constantly and scraping the bottom with a heat-proof rubber spatula, until it thickens to a mayonnaise-like consistency, about 5 minutes. (If the mixture gets lumpy at any point, remove the pan from the heat and whisk until it’s smooth.) Transfer it to a medium bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cold, about 45 minutes.
3. With an electric mixer, whip the cream just until it holds its shape. You want the cream between the pourable stage and soft peak.
4. Fold the cream into the cooled custard. (If the custard is very thick, break it up with a rubber spatula to incorporate the cream more easily.)
Brownies
One 9 by 13 pan
8 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter
3 large eggs
1 1/4 cups sugar
1/2 cup all-purpose flour
1/8 teaspoon kosher salt
1/2 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1. Preheat the oven to 350°F. Line the bottom of a 9-by-13-inch baking pan with parchment paper.
2. Melt the chocolates and butter in a double boiler over hot water. In a medium bowl, whisk together the eggs and sugar. Whisk in the melted chocolate mixture. Sift together and then stir in the flour, salt, baking powder, and cocoa powder. Spread the batter in the prepared pan.
3. Bake until a skewer inserted in the center comes out fudgy and not dry, about 20 minutes. Let cool to room temperature. Run a knife around the inside edge of the pan. Place a cutting board on top of the pan. Invert the pan and board. Remove the pan and carefully peel off the parchment paper. Invert again and cut into squares.
To Assemble
3 cups of 1/2-inch pieces of brownies
About 2/3 cup Ginger Caramel Sauce
3/4 cup coarsely crushed candy canes (about 10)
Put a few pieces of brownies, a generous 2 teaspoons of ginger caramel, and 2 teaspoons of candy canes into the bottom of each of the 6 parfait glasses.
Make sure some of them are out near the edge of the glass so you can see them from the outside. Spoon in 1/3 cup of the custard. Add another layer of everything and top with the remaining candy cane pieces and brownie pieces. Cover each glass with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
Chocolate Ginger Caramel Ice Cream Roulade
This is a combination of a jelly roll and an ice cream cake. Don’t worry if it isn’t perfectly round. In Italy, they serve gelato cakes on the floppy side. It’s about super delicious taste, not perfect appearance.
Serves 8 to 10
Chocolate Roulade
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 tablespoons water
6 large eggs, separated
2/3 cup sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 cup Ginger Caramel Sauce
2 pints coffee ice cream
1. Line a one-inch rimmed baking sheet with parchment paper. Melt the chocolate and water together in a double boiler over hot water. Stir until smooth.
2. With an electric mixer, whip the egg yolks on high speed until light in color. Reduce to medium speed and add 1/3 cup of the sugar. Increase to high speed and continue to whip until thick and ribbony. On low speed or by hand, stir in 1/4 cup of the cocoa powder and the salt. Stir in the melted chocolate.
3. In a clean bowl, whip the egg whites on medium speed until foamy and begin to increase in volume. Gradually whip in the remaining 1/3 cup sugar in a steady stream. Whip until satiny, stiff peaks form. In two additions, fold the whites carefully into the chocolate mixture. Gently and evenly spread the mixture in the prepared pan.
4. Bake for 25 minutes or until the top of the cake springs back when pressed with your fingertip, and a skewer inserted in the center comes out clean.
5. While the cake is baking, lay a clean, thin cotton dish towel on the work surface with a short end toward you. With the remaining 2 tablespoons of cocoa powder, dust an area of the towel the size of the cake pan.
6. Remove the cake from the oven and run a small knife around the inside edges of the pan. Place the short end of the cake and pan at the top of the short end of the towel, and invert the pan so it falls on top of the cocoaed area. Carefully remove the parchment paper. If the cake is not sitting exactly at the end of the towel, fold the towel under itself until it is. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Cool to room temperature, about 1 hour.
To Assemble
Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together. Drizzle the ginger caramel over the cake. Gently spread the ice cream (If necessary, soften the ice cream by putting it in the microwave briefly or let sit on the counter. You want it spreadable, firm but not soupy.) over the cake, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Transfer to a large platter or baking sheet. Cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer. Cut into slices and serve.
Chocolate Whoopie Pies with Ginger Caramel Mascarpone Cream
A whoopie pie is really a cupcake with the frosting inside. The cakes and the ginger caramel cream can both be made a day ahead. Store the cakes in an airtight container at room temperature and the ginger caramel cream in the refrigerator. It’s best to assemble and eat them on the same day.
Makes about 15 sandwiches
Whoopie Pies
4 ounces (8 tablespoons) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1 cup buttermilk
1 1/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. In an electric mixer, mix the butter and the brown sugar until smooth. Mix in the egg.
3. Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until smooth.
4. Drop 1 tablespoon of batter several inches apart onto the parchment-lined baking sheets.
(You can also use a small ice cream scoop.)
5. Bake until when you press one on top with your finger, it’s firm, about 8 minutes.
6. Cool to room temperature.
Ginger Caramel Mascarpone Cream
1 cup (8 ounces) mascarpone
2 tablespoons Ginger Caramel Sauce
2 tablespoons heavy whipping cream
With an electric mixer, whip together the mascarpone, ginger caramel and cream.
To Assemble
Place a tablespoon on the bottom side of half of the chocolate whoopie pies.
Top with a second whoopie pie.
Ginger Caramel Popcorn
This isn’t a dessert but it is the perfect snack for watching a movie or just as a treat. Adding ginger caramel to popcorn gives it a bit of zip. If you’re a fan of chocolate and ginger together, when you remove the ginger caramel popcorn from the oven, mix in some chopped Guittard 70% baking wafers. And if you like a little heat on your popcorn, add 2 teaspoons of Hatch chili powder.
Yield 5 cups
5 cups air-popped popcorn, uncooked kernels removed
1 1/2 teaspoons unsalted butter
1/2 cup Ginger Caramel Sauce
1/4 teaspoon baking soda
Large pinch kosher salt (or more if desired)
1. Preheat the oven to 250 degrees.
2. Put the popcorn in a bowl.
3. In a small pot, melt the butter and stir in the ginger caramel. Heat just until it comes to a boil around the edges and remove from the stove. Stir in the baking soda. (It will bubble up a little.) Pour the caramel over the popcorn, scraping the pot with a rubber spatula to get all the bits. Mix with a rubber spatula until the popcorn is evenly coated. Sprinkle with the salt. Spread in a single layer on a rimmed baking sheet.
4. Cook for 20-25 minutes, stirring every 10 minutes, so the popcorn remains evenly coated, until dry.
5. Spread out onto a cutting board or counter and separate the pieces of popcorn. Let cool and then store in an airtight container.
Ginger Caramel Bourbon Figs
Bourbon and ginger pair fabulously together with figs. Feel free to add a splash more bourbon.
The figs can be made ahead of time and rewarmed.
Serves 6
2 tablespoons bourbon
6 tablespoons Ginger Caramel Sauce (plus some for drizzling)
1 cup orange juice
18 ripe Black Mission figs, stems trimmed
6 scoops vanilla ice cream
1. Preheat the oven to 350°F.
2. In a baking dish, whisk together the bourbon, Ginger Caramel, and orange juice.
3. Add the figs, gently shaking the pan to coat them all over. Bake for 25 minutes.
4. Remove from the oven and set aside.
5. Place three figs in each bowl. Add a scoop of vanilla ice cream and pour the sauce over.
Pumpkin Cake with Cream Cheese Glaze and Ginger Caramel Sauce
Make this cake and leave it on the kitchen counter with a knife next to it. Watch it disappear as everyone walks by and carves off a sliver.
Makes 1 cake, serving about 10
Pumpkin Cake
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 ounces) pumpkin puree
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/3 cup pecan pieces
1. Preheat the oven to 350°F. Grease a 9 or 10-inch bundt pan with nonstick cooking spray or butter.
2. In a large bowl, whisk the eggs and sugar until well combined
3. Whisk in the oil and the pumpkin puree.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt, and then stir it into the pumpkin mixture.
5. Pour the batter into the prepared pan. Bake the cake until a skewer inserted in the middle comes out clean, about 50 minutes. Let cool completely in the pan.
6. To remove the cake from the pan, invert it and gently tap one side against the counter. Let the cake gently fall out of the pan onto a platter or piece of parchment paper. Transfer the cake to a platter or plate.
Cream Cheese Glaze
8 ounces cream cheese, at room temperature
3 cups confectioners’ sugar
2 teaspoons vanilla extract
In an electric mixer, beat the cream cheese until smooth. Add the confectioners’ sugar and vanilla extract and beat until smooth.
To Assemble
3/4 cup Ginger Caramel Sauce
1/3 cup toasted pecan pieces
1/4 cup candied ginger pieces, diced.
Spread the glaze over the top of the cake and down the sides a bit. Drizzle the Ginger Caramel Sauce over and then sprinkle the top with the pecan pieces and candied ginger.