Caramel Sandwiches (1915) ★★★★★
Perhaps its my Dutch roots showing, but I'd prefer a deliciously sweet sandwich like this over a savory one any day!
1 tablespoon of butter
1 cup of light brown sugar
1 tablespoon of water
Melt the butter with the light brown sugar, and the water; cook for a few moments, till well incorporated, then spread between slices of buttered bread.
This tastes exactly like sucre a la creme! And for those who aren't familiar with this Canadian treat, sucre a la creme is a traditional fudge from Quebec which is made with, well...pretty much the exact same ingredients as this sandwich filling. It was a delicious and decadent spread which seemed perfect for tea time sandwiches. I used whole wheat bread because it's just what we eat, but I think white bread would make this prettier and would really let the caramel flavour shine a little more. The caramel itself was a bit grainy, but that's probably just my impatience. It didn't bother me at all, but if you want a smoother spread, make sure the sugar completely dissolves (234 - 240F) and stir constantly as it cools so that large sugar crystals won't form.
(Adapted from The Suffrage Cook Book)
1 tablespoon BUTTER, unsalted
1 tablespoon WATER
1 cup BROWN SUGAR
1. In a small saucepan, heat the butter, water, and sugar until the sugar is completely dissolved (234 - 240F). Once the sugar has dissolved, heat to boiling. Remove from heat and stir briskly until thickened and cooled.
2. Butter slices of bread and sandwich the cooled caramel between two slices. The caramel will solidify quickly, so only do one sandwich at a time and make sure the caramel is still warm enough to spread. Remove crusts and cut into fancy shapes if desired.