There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, January 30, 2023

Caramel Icing Glaze - Untested


1½ sticks butter ¾ cup
1 cup brown sugar packed packed
½ cup milk
2 teaspoons vanilla extract

Melt butter in a medium saucepan over medium-low heat.
Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture).
Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 3 minutes.
Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it’s at your desired consistency, drizzle over the cooled cake and serve.
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