WHY YOU’LL LOVE THIS RECIPE: This Homemade Irish Cream Recipe brings you a true and creamy Irish liqueur in less than 5 minutes with household staple ingredients. You can create the drink with the well-known smooth texture and distinctive sweet, floral, nutty, and boozy flavor profile right at home anytime without using any special equipment. It’s so versatile and excellent in bringing your drinking and eating experience to the next level!  

I am proud to say that O’Driscoll’s Irish Whiskey is a family business. It is founded by my cousin, Michael J Stafford the managing director of Stafford Bonded in my hometown of  Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr).  He has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website. O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather. A pillar in the family, an inspiration, and a great storyteller.  You can meet Diarmuid here.

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O’Driscolls Irish Cream Recipe (Coffee Creamer for Irish Coffee)

Craft this easy Homemade Irish Cream recipe to elevate various beverages and desserts with an authentic, delicious and velvety boozy liqueur!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 32 oz

Author Gemma Stafford

Ingredients

• ½ cup (4 fl oz/120 ml) heavy cream
• ½ cup (4 fl oz/120 ml) whole milk
• 1 can (14 oz/395 ml) sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• 1⅔ cups (14 fl oz/400 ml) O’Driscolls Irish Whiskey

Instructions

• In a 4-cup (32 fl oz/960 ml) glass measuring jug, combine the cream, whole milk and condensed milk.
• In a small bowl, mix the vanilla extract with the espresso powder until dissolved, then stir into the milk mixture.
• Finally, stir in the whiskey until combined.
• Transfer to a large lidded jar and store in the refrigerator for up to 3 weeks. Add it to my Best Ever Hot Chocolate recipe or pour it into a black coffee and top with whipped cream. It can also be added to my Irish Cream No Machine Ice Cream

The post O’Driscolls Irish Cream Recipe (Coffee Creamer for Irish Coffee) appeared first on Gemma’s Bigger Bolder Baking.

I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in this recipe and in this lovely O’Driscolls Irish Whiskey Cake. My cousin, Michael J Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website,  O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration when you hear Diarmuid talk of the O’Driscoll family.

Table of Contents

• What is Sweet and Boozy Peach Whiskey Jam?
• Tools You Need
• Key Ingredients and Why
• How to Make Peach Whiskey Jam
• Can I Make Peach Whiskey Jam in Advance?
• How to Store Peach Whiskey Jam
• FAQs
• Gemma’s Pro Chef Tips
• More Peach Recipes

What is Sweet and Boozy Peach Whiskey Jam?

• Sweet and Boozy Peach Whiskey Jam is an aromatic fruit jam with a warm hint of O’Driscolls Irish Whiskey.
• It’s a quick jam that’s stored in the fridge and must be consumed within two weeks. This makes Sweet and Boozy Peach Whiskey Jam different from canned jams, which are made with a heating and vacuum-sealing process that protects the contents from bacteria and spoilage and makes them shelf-stable.
• This jam is lovely at breakfast on toast or served with cheese and other nibbles for a special snack or appetizer, or with desserts like ice cream, or used in my Microwave Jelly Donut in a Mug or Jelly Donuts recipes

Tools You Need

• Large mixing bowl
• Measuring cups and measuring spoons
• Sieve
• Heavy-bottom saucepan
• Spoon
• Candy thermometer
• Masher
• A 16 oz. Mason jar or two 8 oz. Mason jars

Key Ingredients and Why

Peaches

• Peaches are a lusciously sweet fruit with floral notes and a touch of tanginess.
• Their tenderness gives Peach Whiskey Jam a velvety texture.
• Additionally, peaches have an intensified sweetness after soaking in sugar and lemon juice.
• Seasonal peaches work best. Frozen is a great option as the fruit is usually picked and frozen at the peak of flavor.

Granulated sugar

• Sugar sweetens the jam, and tones down any tartness in the fruit.
• More importantly, sugar is crucial in the setting and gelling of the jam. When sugar is heated with lemon juice and fruit, it draws out and mixes with the fruit pectin (a type of fiber), and the mixture thickens and gels.

Lemon juice

• The vitamin C and other antioxidants in lemon juice act as a preservative and also help jam’s vibrant color last longer.
• Heating acidic lemon juice with sugar and fruit draws out the fruit fiber pectin that thickens and gels the mixture. Lemon also contains pectin which helps with the thickening.
• Additionally, lemon juice adds a refreshing tart note to the jam.

Irish whiskey

• O’Driscolls Irish Whiskey balances out the sweetness and adds a warm, smokey, note to the jam and a hint of vanilla.
• It’s known for having a smoother flavor than bourbon or Scotch whiskey.
• Irish whiskey also has preservative properties.

Butter

Butter adds richness and smoothness to Peach Whiskey Jam.

How to Make Sweet and Boozy Peach Whiskey Jam

Prepare the fruit

1. Macerate the peaches for two hours to soften the texture and intensify the flavor.
2. Use a sieve to strain the peaches and liquid into the saucepan. Return the peaches to the bowl.

Cook the jam

1. Attach a candy thermometer to the saucepan.
2. Heat the liquid, stirring constantly, until it comes to a boil.
3. When it reaches 220°F (110°C), add the peaches. Cook for 10 minutes, stirring and mashing up the bigger pieces as you go.

Finish and jar

1. Remove from heat and stir in the Irish whiskey and butter.
2. Let cool for 30 minutes and pour into Mason jar(s).

Can I Make Peach Whiskey Jam in Advance?

Yes, you can make the jam in advance. If you plan to serve it cold, make it the day before or cool hot jam in a shallow container over an ice bath.

How to Store Peach Whiskey Jam

1. Store Peach Whiskey Jam will keep in the refrigerator for two weeks.
2. You can also freeze the jam for up to six months.
3. Once defrosted, eat within two weeks.

FAQs

• Can I make Peach Whiskey Jam alcohol-free?

Yes, you can the jam alcohol-free, and simply leave out the whiskey.

• Can I reduce the amount of sugar in the Peach Whiskey Jam?

  • If you want to use something other than sugar, check out my Sugar Substitutes Chart
  • You can substitute 1/4 cup of sugar with 3 tablespoons of honey. Make sure the honey is at room temperature or microwave fruits with honey at 30-second intervals and give it a good stir to dissolve the honey.

• What’s the difference between jam and jelly?

Jam is made with pieces of fruit, while jelly uses only the fruit juice. Learn all about both in my post, The Difference Between Jelly and Jam.

• Can I still make this if I don’t have a candy thermometer?

  • A candy thermometer is optional for making Peach Whiskey Jam, but I do suggest you use it for the best results.
  • It’s inexpensive, and it’s crucial in making other recipes like Marshmallow Fluff, Caramel Candies, and Tempering Chocolate.

• Why didn’t my jam thicken up?

  • Some fruits, depending on how ripe they are, have less pectin than others. You can mix 1/4 cup of sugar and a tablespoon of pectin powder to every 4 cups of jam and cook again.
  • Jam also will not thicken up if the sugar is reduced by too much, or a sugar-free substitute is used.

• How do I store my Peach Whiskey Jam if I don’t have Mason jars?

For the freshest flavor, use another type of glass storage container.

• Do I need to sterilize the jars before refrigerating the jam?

Use clean jars for your jams of course, but there is no need to sterilize them as this jam will be kept in the refrigerator and consumed within two weeks.

Gemma’s Pro Chef Tips

• The sugar content in this jam is high but it is necessary for the jam to set.
• Remember, this jam is not canned so it must be consumed within two weeks unless it’s frozen. If you want to can jam, please follow a recipe that gives you proper instructions for safe canning.
• You can replace Irish whiskey with bourbon, cognac, or brandy for a different flavor.
• Try this spread on my Irish Scones, Best Ever Buttermilk Biscuits, Easiest No Knead Baguette, Sourdough English Muffins, or No Knead Crumpets!

More Peach Recipes

• The Perfect Peach Pie
• Gemma’s Best-Ever Peach Cobbler
• Perfectly-Sized Peach Hand Pies
• Heavenly Peach Tarte Tatin
• Peach Melba Frozen Yogurt
• Peaches & Cream Popsicles

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Sweet and Boozy Peach Whiskey Jam Recipe

Craft this Sweet and Boozy Peach Whiskey Jam to indulge in a velvety aromatic fruit spread elevated by unique well-balanced Irish spirit.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Strain Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 1 pint

Author Gemma Stafford

Ingredients

• 3 lbs (48 oz/1360 g) peaches, peeled and finely diced
• 2 cups (16 oz/450 g) granulated sugar
• ¼ cup (2 fl oz/60 ml) fresh lemon juice
• 3 tablespoons O’Driscolls Irish Whiskey
• ½ teaspoon butter

Instructions

• Place the peaches in a large bowl with the sugar and lemon juice and let macerate for 2 hours.
• Place a sieve over a medium, high-sided, heavy-bottomed saucepan and strain the accumulated liquid from the peaches. Return the peaches to the bowl and set aside.
• Clip a candy thermometer to the pot and bring the liquid to a boil over medium-high heat, stirring frequently to prevent burning.
• Once the liquid reaches 220°F (110°C), after about 10 minutes, stir in the reserved peaches and any accumulated juice into the hot syrup.
• Continue cooking for about 10 minutes, stirring constantly, until the peaches break down and are evenly dispersed through the syrup. At this point, you can use a masher to further break down any larger chunks of peaches if you want.
• Remove from the heat and stir in the whiskey and butter. Let cool for 30 minutes in the pot before transferring to a 16 oz (2 cup/ 480 ml) mason jar to cool completely.
• Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. Once defrosted, consume within 2 weeks.
• Enjoy on my scones, biscuits, bread English muffins, and crumpets.

The post Sweet and Boozy Peach Whiskey Jam Recipe appeared first on Gemma’s Bigger Bolder Baking.

Raspberries are one of my favorite berries and I absolutely adore maximizing them in culinary creations such as Mile-High Raspberry Meringue Pie, Raspberry Linzer Torte, White Chocolate, Whiskey and Raspberry Bread Pudding, or Raspberry & Coconut Popsicles.

Even better, with concentrated goodness from raspberries and the richness of eggs and butter, raspberry curd can be super-versatile, perfect for filling cakes, spreading on toast, and swirling into desserts or frozen treats.

Last but not least, making raspberry curd at home helps you use up leftover egg yolks from making meringue and allows you to control the ingredient quality. All this takes only a 10-minute prep time and another 10-minute cooking time!

Table of Contents

• What is Raspberry Curd?
• Tools You Need
• Key Ingredients and Why
• How to Make Raspberry Curd
• How to Store Raspberry Curd
• Can I use frozen raspberries?
• What’s the best egg substitute for raspberry curd?
• FAQs
• Gemma’s Pro Chef Tips
• More Raspberry-Infused Recipes

What is Raspberry Curd?

Raspberry curd is a delectable, creamy spread made from fresh or frozen raspberries, sugar, eggs, butter, and lemon juice. It’s bursting with the vibrant red color and distinct sweet and tangy floral flavor of raspberries.

The history of raspberry curd specifically is not extensively documented but fruit curd dates back several centuries.

• The classic favorite lemon curd was the first variety that originated in England. Check out my recipe How to Make Lemon Curd.
• Various other fruits were used for curd over time, and curd became especially popular as a filling or topping for baked goods in the 19th and 20th centuries. Each variety, including raspberry, offers a unique and wonderful taste.

Moreover, the bright natural flavor and gorgeous red color of raspberries shines through, adding an aromatic element to creations such as Simple Raspberry Scones, Lemon Meringue Cake, Simple No-Bake Raspberry Cheesecake, and more!

Tools You Need

• Measuring cups and measuring spoons
• Blender
• Fine-mesh sieve or fine-mesh strainer
• Bowls
• Heavy-bottomed saucepan
• Whisk
• Cling wrap
• Airtight storage container

Key Ingredients and Why

• Raspberries:

  • You can use fresh raspberries or frozen raspberries.
  • Thaw the raspberries first and then use them in the recipe as you would with fresh raspberries and blend with any accumulated juices.

• Lemon juice:

  • Use freshly squeezed lemon juice for the best result.

• Granulated sugar (aka “white sugar”):

Sugar

• • adds sweetness,
  • thickens up the curd contributing to a creamy consistency,
  • inhibits the growth of microorganisms by reducing the water activity and helps extend the shelf life,
  • stabilizes the curd by providing structure and preventing the proteins in the eggs from coagulating too quickly or separating.

• Eggs (and egg yolks):

  • Eggs enrich the flavor and add creaminess to the curd.
  • Make sure to use room-temperature large eggs and large egg yolks.

• Cornstarch:

  • Cornstarch is added to this curd to make it a bit firmer for filling a tart or for a layer cake
  • But if you want curd that’s a bit looser, you can leave it out.

• Butter:

  • The addition of butter adds richness and smoothness to the curd.
  • Either salted or unsalted butter will work. Make your own using my recipe of How to Make Homemade Butter.

How to Make a Raspberry Curd Recipe

Make the puree:

1. 1. Puree the raspberries with lemon juice and strain the mixture into a medium pan.
   2. Rinse the sieve, place it over a clean, heat-proof bowl, and set aside.

Cook the puree:

    Cook the raspberry puree mixture with ½ cup (4 oz/115 g) sugar at medium heat, stirring occasionally to help the sugar dissolve.

Make the egg mixture:

    In a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch.

Cook the curd:

1. 1. Whisk the egg mixture into the puree and cook at low heat, stirring constantly until the curd thickens enough to coat the back of a spoon.
   2. Immediately strain through the sieve to remove any solids, then add the butter. Stir until melted.

How to Store Raspberry Curd

• Place a piece of plastic wrap directly on the surface of the curd and let it cool to room temperature before transferring to the refrigerator to cool completely.
• Store in the refrigerator in an airtight container or mason jar for up to 1 week.
• Stir before using as separation may occur.

Can I use frozen raspberries?

• Yes, you can use frozen raspberries to make this raspberry curd.
• Thaw the raspberries first and then use them for this recipe as you would with fresh raspberries.

What’s the best egg substitute for raspberry curd?

• Egg substitutes may alter the texture and taste of the final product.
• Cornstarch from my Egg Substitute Chart works the best: mix 2 tablespoons of cornstarch with 3 tablespoons of water to replace one egg. This substitute helps thicken the curd.

FAQs

Can I make raspberry curd without butter?

• Yes, you can make raspberry curd without butter. For a dairy-free version, you can try using coconut oil or a vegan butter substitute.
• However, note that it may alter the taste and texture of the curd.

Can I substitute other fruits for raspberries in the curd recipe?

• Yes, you can substitute other fruits such as strawberries, blueberries, or blackberries for raspberries in the curd recipe.
• Adjust the sugar amount to taste, as the sweetness may vary depending on the fruit used.

Can I freeze raspberry curd?

Yes, you can freeze raspberry curd.

• Transfer it to a freezer-safe container or divide it into individual portions and freeze for up to 3 months.
• Thaw it overnight in the refrigerator before using.

How can I use raspberry curd?

You can use raspberry curd in numerous ways and the sky is the limit!

• Toast topping: Spread raspberry curd on toast made from my White Sandwich Bread, Perfectly Crusty Sourdough Bread, Easy New York-Style Bagels, or more!
• Cake filling: Use raspberry curd as a filling between cake layers to add a burst of fruity flavor. It’s perfect for recipes such as  Lemon Cake, Vanilla Cake, or almond-flavored cakes.
• Pastry filling: Fill pastries like donuts, danishes, pop tarts, tart shells, hand pies or Mile-High Raspberry Meringue Pie for a delightful flavor.
• Yogurt topping: It pairs well with Homemade Yogurt for breakfast or afternoon snacks.
• Pancake, waffle, or crepe topping: Drizzle raspberry curd instead of traditional syrup over pancakes, waffles, or crepes.
• Ice cream or sorbet topping: Needless to say, it’s insanely good!
• Cheesecake swirl: Swirl raspberry curd into cheesecake batter before baking in the oven or setting it in the fridge to add a burst of flavor and create a beautiful marbled effect.
• Fine dessert layer: Use raspberry curd as a layer in fine desserts, alternating it with other components for a visually stunning and delicious treat.
• Thumbprint cookies: Fill the center of thumbprint cookies with raspberry curd for a tangy and sweet surprise.

Gemma’s Pro Chef Tips

• This makes a nice, tart curd. If your raspberries are very tart (or if you prefer a sweeter curd) you can add in a couple of extra tablespoons of sugar.
• Cornstarch is added to this curd to make it a bit firmer for filling a tart or for a layer cake, but if you want something a bit looser you can leave it out.
• Use lemon zest or lime zest for an extra complex, refreshing flavor.

More Raspberry-Infused Recipes

• Buttermilk Panna Cotta with Raspberry Jam Recipe
• No-Bake White Chocolate Raspberry Pie
• Peach Melba Frozen Yogurt in 5 Minutes (No Machine)
• Peanut Butter and Jelly Crisp
• 3 Ingredient Raspberry Fruit Leather

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How to Make a Raspberry Curd Recipe

Craft this easy but irresistibly creamy, sweet and tangy Raspberry Curd for a spoonful of joy or a versatile delight to elevate diverse recipes from simple cookies to pastries to cakes.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 pint

Author Gemma Stafford

Ingredients

• 2 ½ cups (12 ½ oz/355 g) raspberries
• ¼ cup (2 fl oz/60 ml) fresh squeezed lemon juice
• ½ cup (4 oz/115 g) plus ⅓ cup (2½ oz/71 g) granulated sugar, divided
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 tablespoon cornstarch
• 6 tablespoons (3 oz/85 g) butter, diced

Instructions

• Blend the raspberries and lemon juice until pureed. Place a fine-mesh sieve over a medium saucepan and strain the mixture into the pan. Rinse the sieve, place it over a clean, heat-proof bowl and set aside.
• Add a ½ cup (4 oz/115 g) sugar to the pan with the raspberry puree and turn the heat to medium, stirring occasionally to help the sugar dissolve.
• Meanwhile in a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch.
• When the raspberry puree is simmering, begin to whisk the egg mixture while very slowly pouring in the puree.
• Return the mixture to the saucepan, turn the heat to low and begin cooking, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 3 minutes. Immediately strain through the sieve to remove any solids, then add the butter. Stir until melted.
• Place a piece of plastic wrap directly on the surface of the curd and let cool to room temperature before transferring to the refrigerator to cool completely.
• Store in the refrigerator in an airtight container for up to 1 week. Use this curd on scones, biscuits, or in my Mile-High Raspberry Meringue Pie Recipe.

The post How to Make a Raspberry Curd Recipe appeared first on Gemma’s Bigger Bolder Baking.

This easy homemade version is miles beyond any peanut butter dessert sauce you can buy in the stores, and you’ll want to make extra so it’s always in the fridge. It has a quick prep time, and you probably already have the ingredients on hand, so let’s get started!

Table of Contents

• What is Peanut Butter Ice Cream Sauce?
• Tools You Need
• Key Ingredients and Why
• How to Make Peanut Butter Ice Cream Sauce
• How to Store Peanut Butter Ice Cream Sauce
• FAQs
• Gemma’s Pro Chef Tips
• More Ice Cream Sauce Recipes

What is Peanut Butter Ice Cream Sauce?

• Peanut Butter Ice Cream Sauce is a deliciously sweet topping for ice cream and other desserts and breakfast foods.
• Using peanut butter in sweet recipes gained popularity in the 1920s with the invention of the Reese’s Peanut Butter Cup.

Tools You Need

• Measuring cups and measuring spoons
• Small saucepan
• Spoon

Key Ingredients and Why

• Heavy cream

  • Heavy cream contributes to the velvety texture of the sauce.
  • Its slightly sweet dairy flavor is a balance to peanut butter’s signature rich nutty and slightly salty taste.
  • The fat content of the cream gives the sauce stability and makes it less likely that the sauce will split or curdle.

• Butter

  • The silkiness of melted butter gives the sauce a luxurious texture.
  • Butter contains naturally occurring agents such as phospholipids and proteins to work as emulsifiers, binding the sauce’s ingredients into a smooth, cohesive mixture.

• Granulated sugar

  • Sugar gives a sweet balance to the saltiness of the butter and peanut butter.
  • Dissolved sugar adds a syrupy thickness to the sauce.
  • The caramel note of the cooked sugar adds a depth of flavor to the peanut butter sauce.

• Peanut butter

  • The slightly salty, assertive flavor of peanut butter in this sauce is the perfect match for the sweetness of chocolate ice cream (of course!), vanilla, and fruit-flavored ice creams and other desserts.
  • To make your sauce extra big and bold, start from scratch! Here’s How to Make Homemade Peanut Butter.

How to Make Peanut Butter Ice Cream Sauce

• Cook the cream, butter, and sugar in a saucepan over low heat until the sugar dissolves.
• Take the saucepan off the heat and stir in vanilla and one cup of the peanut butter.
• Taste the sauce, and add the additional tablespoon of peanut butter if desired.

How to Store Peanut Butter Ice Cream Sauce

• Store the peanut butter topping in the refrigerator for up to three weeks.
• Rewarm in the microwave or a saucepan over low heat.

FAQs

How do I prevent peanut butter ice cream sauce from separating?

• Using room temperature cream and butter will help to combine ingredients better before heating.
• If starting with cold ingredients, make sure to heat the mixture at a low heat.
• Once the sugar has dissolved, heat the mixture at a steady and low heat to avoid separating fat from butter and cream.
• It’s best to add peanut butter after the heat is off. The remaining heat is enough to mix peanut butter well with the rest of the ingredients without separating the possibly-added oil.

How do I fix the sauce if it separates?

1. Gently warm the sauce at low heat on the stove or in the microwave at 10-15 second intervals to soften the peanut butter and make it easier to mix.
2. Once warmed, whisk or stir vigorously to combine the separated components back together.
3. If the sauce is still slightly split, you can try adding a small amount of cream while whisking until the sauce is smooth and well combined.
4. Once the sauce is fixed, allow it to cool to room temperature. It should regain its creamy and pourable consistency.

Can I use another nut butter in place of peanut butter?

• Yes, you can substitute almond butter or cashew butter for the peanut butter. And make it at home using my recipe of How to Make Almond Butter.
• Check out my article on Keto Nut Butters: When, Where, And Why You Should Substitute for keto options.

Gemma’s Pro Chef Tips

• Stir the mixture while cooking to prevent the bottom from burning.
• The cream used in this recipe can be table cream or double cream. It does not have to be a heavy whipping cream.
• I don’t recommend using milk to make your sauce because it will not have the same effect and could curdle.
• Make a double recipe and store it in your fridge for months on end. Rewarm and use as needed.
• For an over-the-top sundae, drizzle this peanut butter ice cream topping on Homemade Vanilla Ice Cream along with Homemade Chocolate Syrup and a dollop of whipped cream. Here’s How to Make Whipped Cream.

More Ice Cream Sauce Recipes

• Microwave Salted Caramel Sauce
• Raspberry Sauce
• Butterscotch Sauce
• Gemma’s Signature Salted Caramel Sauce
• Homemade Marshmallow Sauce
• Vegan Caramel Sauce

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Peanut Butter Ice Cream Sauce Recipe

Make and indulge in this Peanut Butter Ice Cream Sauce, a decadent, rich, and nutty velvety topping to elevate ice cream or any frozen treat.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Author Gemma Stafford

Ingredients

• ¼ cup (2 fl oz/60 ml) heavy cream
• ¼ cup (2 oz/57 g) butter
• ¼ cup (2 oz/57 g) granulated sugar
• 1 tablespoon vanilla extract
• 1 cup (8 oz/225 g) creamy salted peanut butter, divided

Instructions

• Combine the heavy cream, butter, and granulated sugar in a small saucepan over low heat and warm until the sugar dissolves.
• Remove from the heat and stir in the vanilla extract and 1 cup (8 oz/225 g) of peanut butter. Taste and add a tablespoon more peanut butter if you would like a more pronounced peanut butter flavor.
• Serve drizzled over an ice cream sundae along with hot fudge and whipped cream, if desired.
• Store in an airtight container in the refrigerator for months. Gently rewarm in the microwave for 30 seconds or on the stove over low heat to liquefy before using.

The post Peanut Butter Ice Cream Sauce Recipe appeared first on Gemma’s Bigger Bolder Baking.

This recipe’s name “The Best Lasagna Recipe (100% From Scratch!)” says it ALL! You will nail everything in this recipe from scratch, including the famous Bolognese Sauce (your family will rave about it as my husband and our little Georgie did!), one of the most popular Bold Baking Basics for Homemade Ricotta Cheese Recipe, and Bold Bakers’ favorite  2-Ingredient Homemade Pasta Recipe for the lasagna sheets.

The only way this could be even more homemade is if I took up farming to grow produce and raise cattle.

It is so satisfying to make this The Best Lasagna Recipe from scratch, and I’ll let you in on a little secret: it is way easier than you think. Your guests will be astounded that you made every single aspect of this recipe yourself, and you don’t need any fancy cheese-making equipment or even a pasta maker to do it! You can even stagger the components of this recipe over a few days and then assemble and bake it on the day you need it! 

After tasting this recipe, I think any Italian grandma would be proud of this Irish lass. 

Table Of Contents

• What Is Lasagna?
• Tools You Need The Best Lasagna
• Ingredients
• How To Make The Best Lasagna With Homemade Pasta And Ricotta
• Can I Make Lasagna In Advance?
• How To Freeze Lasagna
• Homemade Lasagna FAQs
• Gemma’s Pro Chef Tips For Making The Best Lasagna Recipe (100% From Scratch!)
• More Dinner Ideas

What Is Lasagna?

Lasagna (luh-ZAHN-yuh), or lasagne, is a pasta shape and possibly the oldest form of pasta to boot. The pasta sheets originated in Italy during the Middle Ages, with its first mention being documented in a poem from 1282!

Since then, “lasagna” has come to mean the Italian dish, typically made with layers of thin sheets of cooked pasta, meat sauce, and cheese that, once assembled, is baked. 

Tools You Need

For the sauce and lasagna:

• Measuring cups and spoons
• Large saucepan
• Chopping board
• Chopping knife
• Can opener
• Wooden spoon
• 9×13 baking dish

For the ricotta:

• Large strainer or sieve
• Cheesecloth or thin tea towel
• Large pot
• Large bowl
• Measuring cups and spoons
• Wooden spoon

For the fresh pasta sheets:

• Cling wrap
• Pasta machine or rolling pin and knife
• Measuring cups and spoons
• Chopping knife
• Baking tray
• Flour dredger

Ingredients For The Best Lasagna

For the Bolognese Sauce:

• Olive Oil: Olive oil is used to saute the vegetables in this sauce. Use a good quality olive oil that is fresh!
• Onion and garlic: Finely chop an onion and mince 4 cloves of garlic for the aromatics. 
• Ground beef: I like to add ground beef to my Bolognese, and I opt to go for 80% lean. Fat = flavor!
• Tomato paste: Tomato paste gives you that deep tomato flavor without adding liquid. It’s a chef’s secret ingredient to delicious Bolognese.
• Canned crushed tomatoes: Canned tomatoes are delicious and packed when they are at peak ripeness! Some family recipes for Bolognese don’t have tomatoes, but I like to add them to mine.
• Granulated sugar: Just a bit of sugar cuts the acidity of the tomatoes, but be sure to taste your sauce as you cook!
• Salt and pepper

For the Ricotta Cheese Mixture Filling:

• A double batch of Homemade Ricotta: Ricotta is a quick cheese and super easy to make. There’s no aging, and the only ingredients you need are milk, heavy cream, salt, and lemon juice! (Whole milk ricotta is recommended with better flavor and more nutrition!) My recipe yields 2 cups, but you’ll need 3 to make lasagna. 
• Eggs: Eggs will help bind the cheese and will provide body to the filling. (A thickener or binder egg substitute from the egg substitute chart will also work here. )
• Parsley: Parsley has a clean, peppery taste and really zests up your filling.
• Garlic: Who doesn’t like garlic?
• Salt and pepper

For the Lasagna: 

• A batch of 2-Ingredient Homemade Pasta: You’ll be blown away by how easy pasta is to make! You just need flour and eggs. If you don’t eat eggs, try this 3-Ingredient Homemade Vegan Pasta recipe. 
• Mozzarella cheese: I like to top my lasagna with shredded mozz.

How To Make The Best Lasagna

To make The Best Lasagna (100% From Scratch) with Homemade Pasta and Ricotta, you’ll need to prep all of the layers. 

That said, you can prep different parts of the lasagna over the course of a few days, so you won’t be stuck in the kitchen all day! 

You can make the Ricotta Cheese up to 3-4 days ahead of baking the lasagna. Follow my Ricotta Cheese Recipe here.

You can make fresh pasta up to 3 days in advance, and it freezes well! Follow my Homemade Pasta Recipe here.

And you can make the Bolognese Sauce up to 3 days in advance, and it will freeze for up to 2 months! I recommend making the Bolognese Sauce at least a day in advance, so the flavors can develop. It always tastes better the day after cooking!

How to make homemade Bolognese Sauce:

1. Heat olive oil in a large saucepan over medium-low heat. Once heated, saute the onions until soft (about 8 minutes.) Add the garlic and saute for another 2 minutes.
2. Add the beef and fry until brown. Try not to move it too much, but stir it every few moments so it can brown on all sides. 
3. Stir in the tomato paste and cook it until it turns dark red, stirring every few seconds for about 2 minutes. 
4. Add the crushed tomatoes and sugar and bring to a simmer. Turn it on low and let it cook for 45-60 minutes. Remove from heat and add salt and pepper.

To make the ricotta cheese filling:

1. Use 3 cups of my homemade ricotta cheese (or the same amount as store-bought) and mix with eggs, parsley, garlic, salt, and pepper until combined.

To make the lasagna noodles:

1. Make a batch of my homemade pasta and divide the dough into 6 equal portions. Roll one portion at a time until very thin, either with a rolling pin or with a pasta roller. Cut the rolled-out dough into two 12×4 inch (30×10 cm) strips—trim as needed. Stack the sheets with a bit of flour in between to prevent sticking.

To assemble the lasagna: 

1. Preheat your oven to 375°F (190°C).
2. In a 9×13 inch baking dish, spread 1 cup of your Bolognese sauce on the bottom. Lay 2 sheets of pasta on top, spread more sauce over the pasta, dollop 1/3 of the ricotta mix on top of the pasta, and then sprinkle with 1/2 cup mozzarella cheese. 
3. Repeat this to create 3 more layers.
4. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes until golden brown on top.
5. Let rest for 15 minutes before serving. 

Can I Make Lasagna Ahead Of Time?

Yes! You can make the ricotta cheese up to 3-4 days in advance, the sauce up to 3 days in advance, and the pasta up to 3 days in advance. 

You can also make lasagna up to 1 day before you bake it! 

How To Freeze Lasagna

Lasagna is a great freezer meal to have on hand. I recommend freezing the lasagna after assembling it but before baking it. You can freeze already-baked lasagna, but the texture will be different. 

I recommend using a disposable pan, wrapping it in tin foil, and freezing it. 

To reheat frozen lasagna, let it defrost in the fridge overnight. Before baking, allow it to sit on the counter for 30 minutes. Then, bake in a preheated 375°F (190°C) oven for 50-60 minutes or until done. 

Homemade Lasagna FAQs

Can I use store-bought ricotta?

Yes, if you don’t want to make your own ricotta, feel free to use your favorite brand. You can use the same amount of store-bought as you would homemade.

Can I use store-bought lasagna sheets?

Yes, if you don’t want to make your own pasta dough, you can use store-bought lasagna sheets. Follow the instructions on the packaging for the best results. 

Can I make this classic lasagna recipe meatless?

If you prefer to make meatless Homemade Lasagna, simply remove the ground beef from the sauce or substitute it for your favorite pasta sauce.

Gemma’s Pro Chef Tips For Making The Best Lasagna Recipe (100% From Scratch) With Homemade Pasta And Ricotta

• Use my 2-Ingredient Pasta recipe and a double recipe of my Homemade Ricotta Cheese. 
• Don’t worry if you don’t have a pasta roller or pasta machine. You can roll the dough out by hand! 
• Make the Bolognese sauce the day before, so the flavor has time to develop. 
• This lasagna can feed an army! If you don’t need that much lasagna, you can easily 1/2 the recipe for a smaller crowd. 
• Don’t skip the step of cooking the tomato paste into the meat. It’s what makes the sauce so rich and delicious. It’s my chef’s secret!
• If using homemade lasagna sheets, you don’t need to boil and drain the pasta in advance! They will cook perfectly in the dish with the sauce and cheese. 
• Leave your Bolognese sauce a bit more liquidy than you would normally. That liquid will help cook the pasta. 

More Dinner Ideas

• Deep Dish Pizza
• The Best New York Pizza Recipe Outside of NY
• The Easiest Homemade Ricotta Gnocchi
• How To Make Hand-Rolled Pici Pasta
• Chorizo Hand Pies (With Potato and Red Pepper)

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The Best Lasagna Recipe (100% From Scratch)

When I call it The Best Lasagna Recipe (100% From Scratch), I mean it! It's made with homemade sauce, pasta, and homemade ricotta!

Course Dinner

Cuisine Italian

Prep Time 2 hours hours

Cook Time 45 minutes minutes

Servings 10 people

Author Gemma Stafford

Ingredients

Bolognese Sauce

• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 4 whole cloves garlic, minced
• 2 lb (32 oz/900 g) ground beef (80/20)
• 1 can (6 tablespoons/6 oz/170 g) tomato paste
• 2 large tins crushed tomatoes (56 oz/ 1600 g)
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• ½ teaspoon freshly crackers black pepper

Ricotta Cheese Filling

• 3 cups (24 oz/ 675 g) Ricotta Cheese
• 2 large eggs
• 3 tablespoons minced fresh parsley
• 4 cloves garlic, crushed
• 1 teaspoon salt
• ½ teaspoon freshly crackers black pepper
• 1 recipe 2 Ingredient Homemade Pasta
• 4 ¼ cups (12 ¾ oz/361 g) shredded mozzarella cheese

Instructions

To Make the Bolognese Sauce

• Place a large saucepan on medium-low heat and add the olive oil. Once it has heated up, saute the onions until softened and light in color, about 8 minutes. Add the garlic and saute for another 2 minutes.
• Add in the beef and allow to fry and brown without moving it too much. Stir every few minutes to continue to brown all over.
• Add in tomato paste and "cook it" into the beef, stirring every few seconds, for about 2 minutes, until you start to see some rich brown caramelized bits sticking to the bottom of the pan. (This step lets the paste completely coat the beef and makes an extra-rich tomato sauce. It’s my Chef’s secret.)
• Add the canned tomatoes and sugar and bring to a simmer. Turn to low, cover, and let the sauce cook very gently for 45 - 60 minutes, stirring occasionally. (Chef's note: rinse the tomato tins out with water to get all the tomato and to thin out the sauce a little. Remove from the heat and stir in the salt and pepper.)
• Once cool enough to handle, measure out the sauce. You should have 8 cups. If it is less, add a bit of water to get the correct amount, then taste and adjust the seasoning as needed.
• Use immediately or allow to cool down completely before storing in the fridge for up to 3 days. (For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.)

To Make the Ricotta Cheese Filling

• Make double the recipe of my homemade ricotta or use the same suggested amount of store-bought ricotta.
• In a medium bowl, mix the ricotta cheese, eggs, parsley, garlic, salt, and pepper until combined. Place in the fridge until needed.

To Make the Lasagna Noodles

• Divide the Homemade Pasta Dough into 6 equal portions. Working with one portion of dough at a time (and keeping the rest covered to prevent drying,) flatten it a bit in your hands, then pat with some flour.
• Using the roller attachment for a pasta maker, pass it through the lowest setting and then gradually through thinner settings until level 5. Use flour as needed to keep the dough from sticking.
• Cut the rolled-out dough into two 12x4-inch (30x10 cm) strips. Trim sheets as needed.
• Lay the noodles on a lightly floured baking sheet while you roll out the rest of the dough. You can stack the dough on top of each other with a bit of flour between the layers to prevent sticking. Don’t roll the pasta too far in advance, or the sheets can stick together.

Assembling the Lasagna

• Preheat the oven to 375°F (190°C.)
• Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Lay 2 lasagna noodle sheets on top of the sauce. Spread 1¾ cups sauce over the pasta, dollop ⅓ of the ricotta mixture, and sprinkle with ½ cup of mozzarella cheese.
• Repeat this (pasta sheet, sauce, and cheeses) to create 3 more layers, then top with the final sheet of pasta. Spread with the remaining 1¾ cups of sauce and the remaining 2 cups mozzarella cheese.
• Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 20 minutes until golden brown on top.
• Let rest for 15 minutes before serving. Store the cooled leftovers covered in the fridge for up to 3 days. It also can be frozen for up to 6 weeks.

The post The Best Lasagna Recipe (100% From Scratch!) appeared first on Gemma’s Bigger Bolder Baking.

When you think of fall dessert flavors, what comes to mind? For me, it’s apples and caramel. Apples and caramel work so great together to make the best crisps, pies, and other tasty treats, so why not make it into liquid gold?

This is such a versatile sauce that can instantly elevate any dessert you make this season. Dunk your Granny Smiths in this sauce for an extra delicious Caramel Apple, drizzle it on some Buttermilk Pancakes for breakfast, or even top it on some of your favorite ice creams – the options are endless.

To top it all off, it’s very simple to make. All you need is 20 minutes, 6 ingredients, and 3 tools. No funny business and it tastes like heaven. Give it a go!

The Difference Between Apple Cider And Apple Juice

Don’t confuse apple cider for apple juice! Apple cider is an unfiltered and unpasteurized drink often enjoyed during the fall season. However, apple juice is filtered and pasteurized which makes it taste sweeter and keeps for longer.

I highly recommend you use apple cider for this recipe because it has a bold and unfiltered apple flavor. If you only have access to apple juice, try to find one that is unsweetened.

What Kind Of Sugar Should I Use For This Recipe?

Although dark brown sugar gives you a deep caramel color and flavor, feel free to use any kind of sugar you have on hand. Depending on which sugar you use, it will change the depth of flavor of your Apple Cider Caramel Sauce.

You can also try out my Vegan Caramel Sauce if you’re looking for a recipe that specifically uses ‘sugar-free’ sweeteners.

Tools You Need To Make Apple Cider Caramel Sauce:

• Measuring cups and spoons
• Medium saucepan
• Spoon

Can I Substitute The Cream In This Recipe?

If you’re looking to substitute the heavy whipping cream in this recipe, keep a few things in mind.

Heavy cream (fresh cream or double cream) will yield the best results for this sauce because of the high (49.4%) fat content. The higher the fat content, the richer and creamier your Apple Cider Caramel Sauce will be. Generally, anything above 35% fat content will work in this recipe.

You can also try all-purpose cream. The main difference between heavy and all-purpose cream is the percentage of fat content. All-purpose cream contains 30% fat which makes it lighter and more difficult to whip than heavy cream. 

If you choose to use any milk alternative such as reduced-fat milk, whole milk, low-fat milk, or full-fat milk, your sauce will not turn out as rich. The water content of the milk will affect the viscosity and may thin your sauce.

How To Store Apple Cider Caramel Sauce 

If you have leftover Apple Cider Caramel Sauce, store it in an airtight container in the refrigerator for up to 3 months. To reheat, simply pop it in the microwave in 30-second intervals, making sure to stir in between.

Gemma’s Pro Chef Tips For Making The Best Apple Cider Caramel Sauce:

• Apple cider and apple juice are different – be sure to use pure, unsweetened, unfiltered, and unflavored apple cider for this sauce.
• It can be hard to tell by sight when the sauce has cooked long enough. If you have a candy thermometer, clip it to the pot at Step 2 (after you reduce the cider) and bring the mixture to 230°F (110°C).
• Serve this over my 2-Ingredient Vanilla Ice Cream or Salted Caramel Gelato.
• You can use this sauce in my Caramel Apple Pie.
• Serve this sauce warm as a dip with fresh apple slices for a quick and simple dessert.

Want More Apple Cider Recipes? Check Out:

• Irresistible Apple Cider Caramels
• Homemade Apple Cider Donuts
• Homemade Apple Cider
• Apple Cider Donut Cake

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Apple Cider Caramel Sauce

Learn how to make my decadent Apple Cider Caramel Sauce – the most versatile and delicious recipe to use as a dip, filling, and more!

Course Dessert

Cook Time 20 minutes minutes

Servings 1.5 cups

Author Gemma Stafford

Ingredients

• 2 cups (16 fl oz/480 ml) apple cider
• 1¼ cups (7½ oz/213 g) dark brown sugar
• 5 tablespoons (2½ oz/71 g) butter
• ¾ cup (6 fl oz/180 ml) heavy whipping cream
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions

• Bring the apple cider to a boil in a medium saucepan over medium-high heat. Let it cook down for 10-12 minutes, until it is reduced to ⅓ cup (2½ fl oz/75 ml).
• Reduce the heat to medium-low and stir in the brown sugar, butter, cream, cinnamon, and salt.
• Continue to cook for 6-8 minutes, until the caramel thickens and starts to become dark in color.
• Remove from the heat and let cool to room temperature before transferring to an airtight container.
• Serve over ice cream, an apple crisp, or a slice of fall pie. Store in the refrigerator for up to 3 months.

The post Apple Cider Caramel Sauce appeared first on Gemma’s Bigger Bolder Baking.

When it comes to cheese, you can’t forget mozzarella. It’s one of those cheeses that is very simple and mild, with a subtle tang. However, when combined with different ingredients, you’re in for a flavor explosion.

Mozzarella is also well-known for its versatility. Whether you want to eat it as a cold appetizer or deep-fried, or elevate The Best Lasagna Recipe (100% From Scratch!) , you’ll be able to enjoy both fresh and ooey-gooey goodness with my Homemade Mozzarella recipe.

Though making Homemade Mozzarella seems like a daunting challenge, this recipe only takes 5 ingredients! So pull out your cheese cloths and dive deep into some Bigger Bolder Baking!

Which Milk Should I Use To Make Homemade Mozzarella?

I recommend using raw or pasteurized whole milk to make Homemade Mozzarella. Make sure that the milk you use is not ultra-pasteurized. This is because ultra-pasteurized milk has been heated at high temperatures, denaturing the proteins in the milk. With less protein, your milk won’t be able to form proper curds. 

What Is Animal Rennet And Whey in Cheese Making?

Animal rennet is an enzyme that comes from the stomach of an unweaned calf. Rennet is available in liquid form, which we use in this recipe. It’s a key ingredient when making cheese because it stimulates the isolation of cheese curds from liquid whey. You can sometimes find rennet at health food stores, but you can just as easily order it online! 

Whey is a clear, yellowish liquid byproduct of squeezing cheese curds. Don’t throw away your whey! Since liquid whey is packed with proteins, it’s important you use your whey to help thicken your homemade cheese during the heating and cooling process.

Why Won’t My Mozzarella Curdle?

There are several reasons why your mozzarella won’t curdle. You may not have incorporated enough salt into your cheese curd, or you didn’t squeeze enough of the whey out. 

To troubleshoot this issue, try adding a bit more salt to your curd and squeeze your mozzarella thoroughly with cheesecloth.

Why Isn’t My Mozzarella Stretching?

Mozzarella can be fussy to work with in the beginning. To make sure that your mozzarella stretches properly, pay attention to the temperatures and acidity levels. 

Don’t apply too much heat to your mozzarella. Keep the temperature at medium heat or a bit lower, depending on your stove. Additionally, make sure to let your whey and citric acid incorporate well into your curd. Mozzarella gains a lot of its elasticity and acidity from the whey and citric acid, so make sure you keep this in mind to get the perfect stretchy mozzarella! 

If you feel like your mozzarella is not stretching as much as you would like, heat your mozzarella some more.

Tools You Need To Make Homemade Mozzarella:

• Measuring cups and spoons
• Mixing bowls
• Large pot
• Cooking thermometer
• Fine-mesh sieve
• Cheesecloth
• Slotted spoon 
• Kitchen gloves

Can You Eat Mozzarella Raw?

You can definitely eat mozzarella raw. Mozzarella has a tremendously soft and bouncy texture when eaten raw. Because of its fresh flavor profile, it goes well with various fruits and vegetables.

In fact, mozzarella is relatively low in fat and calories compared to other types of cheeses. Fresh mozzarella is packed with biotin (Vitamin B7), potassium, zinc, and Riboflavin (Vitamin B2). It’s a healthier alternative to many other kinds of cheese — but everything in moderation!

What Does Mozzarella Go Well With?

The questions should be what foods don’t go well with mozzarella? I can tell you now that mozzarella is such a staple cheese to have around and can be paired with or topped on a multitude of foods: 

• The Best Lasagna Recipe (100% From Scratch!)
• Caprese Salad
• Caprese Savory Tart
• Margherita Pizza
• Mozzarella Cheese Sticks
• Pesto Salad
• Grilled Cheese Sandwich
• Buffalo Chicken Macaroni and Cheese
• Baked Chicken Parmesan

One of my favorite ways to use Homemade Mozzarella is on top of my Best-Ever Pizza Dough Recipe (No Knead). 

How To Store Homemade Mozzarella

To enjoy the freshness of your Homemade Mozzarella, I highly recommend serving or using it immediately. If you want to enjoy your mozzarella at a later time, you can refrigerate it in an airtight container immersed in cold water for a few days, but you will lose a bit of the quality. Keeping your mozzarella floating in liquid retains shape and moisture.

Though you can refrigerate your fresh Homemade Mozzarella, I would avoid freezing it. This is because the high water content has a high chance of forming ice crystals. The cheese will no longer have the soft and smooth texture and will turn very dry and crumbly.

Gemma’s Pro Chef Tips For Making The Best Homemade Mozzarella

• In my experience, liquid animal rennet works the best. If you use Junket brand tablets, you will need 2 whole tablets to form a proper curd (regardless of what the instructions say). 
• Don’t attempt to make mozzarella without rennet. You need it to make a proper curd.
• A thermometer, cheesecloth, and clean kitchen gloves are essential for making this recipe.
• Pay careful attention to all of the different temperatures. It may feel fussy at first, but once you try this recipe, you will find that it isn’t as complicated as it seems.
• Is your mozzarella dry and crumbly? You may have stretched it too much. Don’t overstretch your mozzarella curd. Otherwise, it will break the smooth structure of your curd and make your mozzarella very hard and rubbery.

Check Out More Cheese Recipes:

• How to Make Cream Cheese (Bold Baking Basics)
• Homemade Mascarpone Cheese
• How to Make Ricotta Cheese
• 3 Homemade Cream Cheese Flavors For the Perfect Bagel Bite

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Homemade Mozzarella

Mozzarella is one of the easiest cheeses to make! I answer every question you could have about how to make Homemade Mozzarella.

Course Snack

Cuisine Italian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Servings 12 ounces

Author Gemma Stafford

Ingredients

• 1½ teaspoons citric acid
• ¼ cup (2 fl oz/60 ml) plus ¼ cup (2 fl oz/60 ml) water
• ¼ teaspoon liquid animal rennet
• 1 gallon raw or pasteurized (but not ultra-pasteurized) whole milk
• 4 teaspoons salt

Instructions

• In a small bowl, combine the citric acid with ¼ cup (2 fl oz/60 ml) water and stir until combined. Set aside.
• In another small bowl, combine the rennet with the remaining ¼ cup (2 fl oz/60 ml) water. Stir until combined, then set aside.
• In a large pot over medium heat, combine the milk and citric acid mixture and stir for 30 seconds until completely mixed.
• Using a thermometer, and stirring the milk frequently, heat to 90°F (32°C). This should take about 5 minutes.
• Remove from the heat and stir in the rennet mixture for a full 30 seconds. Be sure to stir the milk from the bottom to the top so that it is completely and evenly mixed in.
• Put a lid on the pot and don’t disturb it for 5 minutes.
• Check to see if the curd has formed by slipping a knife between the milk and the side of the pot. If it comes away slightly, move on to the next step. If not, leave for another 5 minutes.
• Using a large knife, cut the curd all the way to the bottom in roughly 1-inch (2½-cm) strips. Then cut in the opposite direction to make a grid pattern.
• Return the pot to the stove and warm over low heat to 105°F (40°C) for about 5 minutes. Gently agitate the liquid without breaking up the curd to ensure even heating.
• Once again, remove the pot from the heat and let it stand for 10 minutes.
• While the curd is resting, place a fine-mesh sieve over a bowl and line the sieve with cheesecloth.
• Using a slotted spoon, lift the curd out of the pot and place it on the cheesecloth to drain.
• Firmly press on the curds to squeeze out as much whey as possible, using the cheesecloth to help squeeze.
• Stir 3 teaspoons of salt into the liquid (whey) in the pot, then remove 4 cups (32 fl oz/260 ml) whey to a medium bowl. Heat the remaining whey to 175° F (80°C).
• Place the curd into the hot whey for about 10 seconds. Remove with a slotted spoon, and then stretch and fold the curd a few times using gloves to protect your hands from the heat.
• Return the curd to the whey for another 10 seconds, then remove, and this time, stretch the curd and sprinkle on the remaining teaspoon of salt. Fold and stretch a few times, then return to the whey when it cools down.
• Continue this process 2 or 3 more times until the curds start to look like smooth, silky, shiny mozzarella.
• When you are done, create a smooth ball, tucking the edges underneath. Place this mozzarella ball into the hot water to seal the shape, then place it in the reserved cool whey to let it set for 15 minutes. Serve or use immediately.

The post How To Make Homemade Mozzarella appeared first on Gemma’s Bigger Bolder Baking.

So, why make marshmallow fondant? More traditional rolled fondant recipes require a few more ingredients and you more than likely won’t have them on hand. Marshmallow Fondant is a bag of marshmallows and icing sugar, That’s all you need.

Making your own fondant is inexpensive and fast. I have a great tip on fondant making and coloring on this post for my traditional Fondant recipe.

The Difference Between Marshmallow Fondant And Regular Fondant

Actually, there is really very little difference between marshmallow fondant and traditional fondant when it comes to the ingredients in them. Although marshmallow fondant is just 3 ingredients, and traditional fondant is many more, they are basically made up of the same things.

Marshmallows fondant is quicker and easier to make because the first step is already done for you when you use marshmallows that are already made. Basically, all you need to do is melt down the marshmallows, then add a little water and powdered sugar to get it to the right consistency. If you are new to cake decorating and are starting out, I strongly recommend marshmallow fondant over traditional fondant.

From start to finish I just find it so much easier to work with!

What You Need to Make Your Own Marshmallow Fondant

• 1 bag of mini marshmallows
• Water
• Powdered Sugar
• Flavorless Oil
• A Kitchen Mixer (see also how to make by hand)

How To Make Your Own Marshmallow Fondant

Quick and easy, with very few ingredients — that’s how! Get the full recipe with measurements on the page down below):

1. First, you need to melt your marshmallows. Pour your big bag of marshmallows into a microwave-safe bowl, add a little bit of water, and put it in the microwave until melted.
2. Once melted, you add in your icing sugar (recipe measurement below!), and you mix — you can do this by hand, but it will take some elbow grease for sure.
3. After the fondant begins to come together, you drop it onto a well-oiled surface and you knead (and add some more icing sugar) until it’s nice and smooth!
4. Once it’s kneaded, you can then add any color you’d like to it.

How To Store Marshmallow Fondant

To store Fondant and use at a later date, cover it in a little vegetable oil (like below) and store it in an airtight bag. The less air the better so your fondant doesn’t dry out.

Also, you can always use your leftover fondant to make Homemade Sprinkles. And you can make your own Homemade Marshmallows too!

How to Decorate a Cake with Fondant?

1. Cover your cake in a thin layer of buttercream frosting to create a crumb coat. For more info check out my How to Do A Crumb Coat.
2. Roll out marshmallow fondant on a surface dusted with powdered sugar or cornstarch. If your fondant is hard you can microwave it for a few seconds to soften it so it is easy to roll.
3. Using your rolling pin gently drape the fondant over the cake
4. Using your hands press and shape the fondant to the sides of the cake until smooth.
5. Cut off any excess fondant. Tuck what remains under the cake and smooth it out to look flush.

Use Marshmallow Fondant with these Cakes!

• Gemma’s Best Ever Chocolate Cake
• Gemma’s Best-Ever Carrot Cake
• Gemma’s Best-Ever Vanilla Birthday Cake
• Celery Stamped Rose Painted Cake
• 10-Minute, 3-Layer Chocolate Cake

Follow Bigger Bolder Baking on Facebook for even more easy recipe videos!

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How to Make Marshmallow Fondant

Marshmallow Fondant is easy to make, is beautiful, and uses just THREE ingredients!

Course Dessert

Cuisine American

Author Gemma Stafford

Ingredients

• 1 Bag (16oz /453g) mini marshmallows (good brand)
• 2-3 tablespoons water
• 4 cups (453g/1lb) powdered sugar
• Flavorless oil (little for hands while kneading)

Instructions

• First melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set aside once melted.
• *To make it in a kitchen mixer*, add in 3/4 of the powdered into the mixing bowl, followed by the marshmallow mixture, then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. (NOTE: If your dough is still sticky at this point, add more powdered sugar until it forms a ball.)

  Then turn out on the counter add the rest of the reserved sugar bit by bit. Then knead — Knead Knead! — for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.
• *By hand*, stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture. Then turn out on the counter and Knead Knead Knead! for about 7 minutes until it is soft and shiny. Incorporate the reserved sugar as you knead. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.
• Note: be sure to grease your hands and counter before dumping mixture from bowl
• To add color to your fondant. Add a small amount of food coloring with a toothpick, then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.
• To store your fondant to be used later, grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
• Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
• For the hearts cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my hearts dry out in the open air to firm them up. They are easier to apply when they are firm.
• Your Fondant will last for weeks when stored airtight. Even your cut out hearts will stay perfect until you need them.

Video

Notes

I do my best to give very precise recipes but with a global audience and different brands of marshmallows and sugar sometimes there is a difference and yields different results. 

If you find your fondant is sticky after you have added the powdered sugar then add more until it firms up into a ball. 

The post How to Make Marshmallow Fondant appeared first on Gemma’s Bigger Bolder Baking.

A Salted Caramel Sauce recipe that I don’t have to stand over and anxiously wait for to turn the right color? Yes, please! Making homemade caramel may seem like a daunting task, but it can’t get simpler than this. My Microwave Salted Caramel Sauce is an all-in-one kind of deal, meaning all of your ingredients go in 1 jug, you give it a quick mix, microwave, and done. 

Bigger Bolder Baking is about giving you the confidence to bake anytime, anywhere. You don’t just need an oven to bake. Recipes don’t have to be complicated to give you amazing results, just like my delicious Microwave Salted Caramel Sauce. I’m all about making my microwave work for me, and you can too!

How Many Watts Should My Microwave Be?

All microwaves can make this recipe! My microwave is 1200 watts, but if your microwave has a lower wattage than mine, you may need more time to thicken your sauce up. You can also try this recipe on the stovetop in a saucepan if you don’t have access to a microwave.

Speaking of microwaves, check out more quick and easy microwave recipes here!

Can I Substitute The Cream In This Recipe?

It depends! Based on which kind of dairy you use for this recipe, you will yield different results.

Heavy cream (fresh cream or double cream) will yield the best results for this sauce because of the high 49.4% fat content. The higher the fat content, the richer and creamier your Salted Caramel Sauce will be. Generally, anything above 35% fat content will work in this recipe.

You can also try all-purpose cream. The main difference between using heavy cream and all-purpose cream is the percentage of fat content. All-purpose cream contains 30% fat which makes it lighter and more difficult to whip than heavy cream. 

If you choose to use any milk alternative such as reduced-fat milk, whole milk, low-fat milk, or full-fat milk, your sauce will not turn out as rich. The water content of the milk will affect the viscosity and may thin your sauce down.

If you’re looking to play around with different creams in your kitchen, try making my Sour Cream, Whipped Cream, and Cream Cheese! 

Tools You Need To Make Microwave Salted Caramel Sauce:

• Measuring cups and spoons
• Large, microwave-safe measuring jug
• Whisk

Should I Use Unsalted Or Salted Butter?

Since this is a Salted Caramel Sauce, I recommend using salted butter to enhance that sweet and salty flavor. However, you can use unsalted butter or adjust the salt measurement to reduce the salt content if you prefer. I suggest adding ¼ teaspoon of salt if you’re using salted butter.

If you’re feeling extra bold, try making your own Homemade Salted Butter!

What Kind Of Sugar Should I Use For This Recipe?

The recipe calls for dark brown sugar since it has more of a caramel flavor, but you can really use any kind of sugar. If you don’t have dark brown sugar on hand, you can use brown sugar or white sugar. Depending on which sugar you use, it will change the flavor of your Salted Caramel Sauce.

You can also try out my Vegan Caramel Sauce if you’re looking for a recipe that specifically uses ‘sugar-free’ sugars.

Gemma’s Pro Chef Tips For Making The Best Microwave Salted Caramel Sauce:

• If you’re Salted Caramel Sauce is runny after cooking for around 2 minutes, let it cool instead of cooking it for longer. Otherwise, the sauce will overcook and crystallize. Trust the process, and let the sauce thicken as it cools.
• No one likes hard Salted Caramel Sauce. To prevent crystallization, make sure the sugar is fully dissolved before raising the temperature to caramelize. It’s really important to start gently dissolving all of the sugar for any successful caramel.
• To make your Salted Caramel Sauce less sweet, reduce the sugar by a quarter or a third of the amount in the recipe. Your cooking time may be less, so keep a close watch on it, and observe the changes that should happen in every step.
• Store your Salted Caramel Sauce in the refrigerator for a couple of weeks. To reheat, pop it in the microwave for about 30 seconds at a time, and stir after every cycle. Keep that going until your sauce is back to its nice and fluid consistency.

Want To Try Other Sauces? Check Out:

• Homemade Applesauce
• Homemade Raspberry Sauce
• Homemade Chocolate Syrup
• Homemade Butterscotch Sauce
• Gemma’s Signature Salted Caramel Sauce
• Vegan Caramel Sauce
• Spiced Rum Caramel Sauce

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Microwave Salted Caramel Sauce

Learn how to make Microwave Salted Caramel Sauce, a quick and easy recipe to use on ice cream or any dessert for caramel lovers.

Course Ingredient

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 1 1/2 cups

Author adapted from instructables.com

Ingredients

• 4 tablespoons (2oz/60g) butter
• 1/2 cup (4oz/115g) cream
• 1 cup (6oz/175g) dark brown sugar (dark sugar has more of a caramel flavor)
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

• In a large measuring jug, combine the brown sugar, butter and cream.
• Microwave the mixture for 1 minute, stir then microwave another 30 seconds more. In total cook for 1.30-2 minutes. Just note it will bubble up as it cooks so keep an eye on it. Once it's golden caramel in color it will be done.
• After you take it out of the microwave, add in the vanilla and salt and whisk it until it's nice and smooth and a uniform color. You want to do this immediately so it all comes together well.
• At this point, you can taste it and decide if you want to add more salt or vanilla!
• When you take it out of the fridge, you should heat it in the microwave for 30 seconds at a time and stir after every cycle. Keep that up until it's nice and fluid again. This caramel sauce should be good for a couple weeks refrigerated.

The post Microwave Salted Caramel Sauce appeared first on Gemma’s Bigger Bolder Baking.

I don’t know about you, but one of my all-time favorite flavors is butterscotch. While this sauce is complex in its rich caramel flavor, it’s one of the easiest things to make. It’s just a matter of combining a few basic ingredients in a saucepan and gently bringing them together over medium heat. You will not believe how foolproof this recipe is!

While my Homemade Butterscotch Sauce goes very well with ice cream, it tastes just as good or even better on other desserts. Use this sauce to drizzle your favorite cakes and cupcakes, and it will take the flavor and look to a whole new level. You can also swirl this sauce into the ice cream itself rather than just use it for drizzling! Try this using my Homemade Ice Cream, Gelato, and Brownies recipes.

What’s The Difference Between Butterscotch And Caramel?

Instead of starting with a base of white sugar like you would do for caramel, butterscotch is always made with brown sugar. That means you already have an instant caramel flavor built-in without having to go through the same, sometimes temperamental, the cooking process of making caramel.

Using brown sugar instead of regular granulated sugar adds loads to the flavor profile of this rich sauce. You can imagine what happens when the sweet molasses flavor of brown sugar is heated and caramelized — it only gets sweeter, stickier, and nuttier, which is what creates the unique flavor of my Homemade Butterscotch Sauce.

If you don’t have brown sugar on hand, but do have white sugar and molasses in your pantry, try to make your own brown sugar!

How To Store And Reheat Homemade Butterscotch Sauce

You can store your Homemade Butterscotch Sauce by transferring it into an airtight container and popping it in the refrigerator for 8 weeks. Though this sauce tastes lovely cold, it’s even better reheated in the microwave for 30 seconds.

Tools You Need To Make Homemade Butterscotch Sauce:

• Measuring cups and spoons
• Medium saucepan
• Multipurpose silicone spatula
• Airtight container

How Do I Prevent My Homemade Butterscotch Sauce From Curdling?

To prevent your Homemade Butterscotch Sauce from crystallizing or curdling, make sure you use a heavy bottom saucepan. A thin bottom pan has “hot spots” and heats up unevenly which causes the butter to be heated up too fast and separate from the sugar. If the temperature changes dramatically – hot or cold – butter curdles from sugar. Keep your mixture at a constant medium temperature.

When combining the butter, cream, and brown sugar over medium heat, gently swirl the pan until the sugar has dissolved. If you stir the pot instead of swirling, this will cause the caramel to clump and the butter will not be incorporated.

After all the sugar has dissolved and melted together with the butter over medium heat, bring it to a simmer. Once it begins to simmer, DO NOT stir anymore. Further stirring will cause the sauce to crystallize, which you don’t want in a creamy sauce.

What Kind Of Cream Should I Use?

The cream which I use and recommend for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This kind of cream will spoil in a few days even when refrigerated because it has no additives. It’s basically just natural cream skimmed from milk.

In some places that don’t have dairy industries, there are manufactured products usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This is sometimes called “All-purpose Cream.” I don’t get this here in the US, but I know it splits when any other ingredient is added to it, so I would not recommend using it in this recipe.

Gemma’s Pro Chef Tips For Making The Best Homemade Butterscotch Sauce:

• If you would like to use a Truvia brown sugar, you can reference my Sugar Substitute Chart. You can also use golden brown or demerara sugar for this recipe.
• The cream used in this recipe can be table cream or double cream. It does not have to be a heavy whipping cream.
• I don’t recommend using milk to make your sauce because it will not have the same effect and could curdle. 
• Make a double recipe and store it in your fridge for months on end. Rewarm and use as needed. 
• Use salted butter for extra flavor in your sauce. 

Looking For Different Flavors?

• 3 Ingredient Homemade Raspberry Sauce
• Homemade Chocolate Syrup
• Homemade Marshmallow Sauce
• Gemma’s Signature Salted Caramel Sauce
• Vegan Caramel Sauce
• Spiced Rum Caramel Sauce
• Homemade Applesauce

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Homemade Butterscotch Sauce Recipe

My Butterscotch Sauce Recipe is easy, creamy, rich, a little nutty, and deeply caramel-like.

Course Dessert

Cuisine American

Cook Time 6 minutes minutes

Author Gemma Stafford

Ingredients

• 1/4 cup (2oz/57g) butter
• 1/2 cup (4floz/115ml) heavy cream
• 1/2 cup (3oz/85g) brown sugar (see notes)
• 1 teaspoon vanilla extract
• 1/8 teaspoon large flake salt

Instructions

• In a medium saucepan combine the butter, cream and brown sugar over medium heat. Gently swirl the pan until the sugar has dissolved.
• Once the sugar had dissolved allow to simmer undisturbed for 4-6 minutes.  Remove from the heat and stir in the vanilla and the salt. 
• Transfer to an airtight container and keep in the fridge for up to 8 weeks. 

Notes

If you would like to use a Truvia Brown sugar, you can reference my How to substitute sugar chart.

The post Homemade Butterscotch Sauce appeared first on Gemma’s Bigger Bolder Baking.