I needed a rebound after the Spritz Sugar Cookies disaster. I’ve made the Glitter Ball cookies twice and they turned out great, so I went for another sandwich cookie.
Everyone loves caramel, right? Well, not me, but I made them anyway.
This recipe was one part cookie, one part filling. Both challenging.
The powdered sugar goes in the filling, but I didn’t realize that at first. Just pretend it’s not here yet.
Separating the yolk from the egg white looked really easy in the video. I ended up dropping the yolk in the bowl with the whites. When I picked it up, it broke. Not as easy as it looks.
What is this? It did not look like dough. It was totally powdery. Crap.
This was really difficult. I really had to pack the dough powder into the teaspoon in order for it to come out solid. Half of them crumbled and I had to redo them.
CHECK OUT MY SWEET TIERED COOLING RACK! It has 3 total and I got it on clearance for $4! Cookies look pretty good, too.
Next up: the filling. Make a caramel sauce.
I’ve heard horror stories about burning sugar. I’ve never done it before.
I pre-heated the pan because I didn’t know whether to do it or not.
15 seconds later: BURNT SUGAR! Ugh.
That was quick! Pre-heating the pan was probably a bad idea.
This was going much better! Right after this picture, it was perfect! I turned around to get the butter and when I turned back…BURNT!
You can’t see it, but my kitchen was filled with smoke. Oh, and that “Chef Papi” apron was a gift from Jordan. Mmm papa love you.
Before I could repeat step 8 for a third time, I had to clean out the pans. Kristina suggested pouring it in the garbage. That turned into a melted bag and hardened sugar on the floor. After we scraped that up, I ran hot water for a few minutes until all the sugar came out.
If I hadn’t already made the cookies, I would have probably given up right then.
Step 8 a third time. I didn’t take my eyes off it.
“QUICK, KRISTINA! TAKE A PICTURE!”
Look! It’s perfect caramel!
More butter? Was this recipe written by Martha Stewart or Paula Deen?
My hand cramped. It hurt.
More pain. This better be worth it.
I got: 39
Start time: 9:40
End time: 11:25 (1 hour, 45 minutes)
Martha’s estimated time: 45 minutes
What did I learn?
- Don’t take your eyes off of the sugar you’re cooking.
- BE PATIENT. That one’s hard.
What do I need to learn?
- Why was the dough so powdery? Was that right?
- I was supposed to get 3/4 cup caramel sauce, but only got 1/4 cup. Why?
Pretty pretty. And everyone likes them. I’m back, people.