January Bliss Caramel Frost (Print Version)

Creamy caramel and vanilla layers with a frosty finish offer a cozy gluten-free winter treat.

# List of Ingredients:

→ Caramel Layer

01 - 3/4 cup granulated sugar
02 - 1/4 cup water
03 - 3 tbsp unsalted butter
04 - 1/2 cup heavy cream
05 - 1/2 tsp sea salt

→ Creamy Vanilla Frost

06 - 1 cup heavy whipping cream, cold
07 - 4 oz cream cheese, softened
08 - 1/4 cup powdered sugar
09 - 1 tsp pure vanilla extract

→ Garnish

10 - 2 tbsp caramel sauce (reserved or store-bought, gluten-free)
11 - 1 tbsp white chocolate shavings (optional, gluten-free)

# Step-by-step Instructions:

01 - In a medium saucepan over medium heat, combine granulated sugar and water. Stir gently until sugar dissolves. Increase heat to medium-high and cook without stirring until deep amber color forms, about 8 to 10 minutes.
02 - Remove from heat and immediately whisk in unsalted butter, heavy cream, and sea salt. Stir until smooth while mixture bubbles. Reserve 2 tablespoons for garnish; pour remaining caramel into six small serving glasses or ramekins. Allow to cool.
03 - Beat cream cheese until smooth in a mixing bowl. Add powdered sugar and vanilla extract; beat until fluffy. In a separate bowl, whip cold heavy whipping cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until combined and airy.
04 - Once caramel layer has cooled to room temperature, spoon or pipe the vanilla frost evenly over each caramel base.
05 - Refrigerate for at least one hour to allow layers to set firmly.
06 - Drizzle reserved caramel sauce over each serving, garnish with white chocolate shavings if desired. Serve chilled.

# Expert Advice:

01 -
  • It tastes like indulgence but comes together faster than you'd expect, no fancy equipment required.
  • The contrast between warm caramel and cool vanilla frost is the kind of texture magic that makes people ask for seconds.
  • It's gluten-free without compromise, so everyone at the table gets to dive in without hesitation.
02 -
  • Don't walk away while making caramel, it goes from perfect to burnt in seconds and there's no rescuing it once it crosses that line.
  • Make sure your cream cheese is truly softened or you'll end up with lumps that no amount of beating will smooth out.
  • Fold the whipped cream into the cream cheese mixture gently, overworking it deflates all that airy volume you just created.
03 -
  • Use a light-colored saucepan when making caramel so you can see the color change clearly and pull it off the heat at just the right moment.
  • If your caramel seizes when you add the cream, put it back on low heat and stir until it melts smooth again, it happens and it's fixable.
  • For the fluffiest frost, make sure your heavy cream is ice cold and your bowl is chilled too, warm cream won't whip properly.

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