1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)
2. Bottom Layer Milk Chocolate Ganache:
8 ounces chopped milk chocolate
Heat cream in the microwave just under a boil. Pour over the chocolate and stir to combine. Pour into the bottom of your trifle dish and chill.
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.
2.
Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.
3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir. This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in. Be patient…you have a
lot of cream so this will take a few minutes. Once smooth, add butter
and salt. Let cool. Makes 2 cups
1 tablespoon powdered gelatin
2 cups heavy cream
over the milk. Heat the remaining 1 cup milk and the heavy cream in a
saucepan over medium-high heat and bring to a light simmer. Pour the
milk and cream mixture over the gelatin mixture and whisk until
dissolved. Pour 1 cup of the salted caramel sauce into the mixture, whisking as
you pour. Pour over the chocolate layer and chill 3-4 hours. Once firm, pour on some of the left over caramel sauce to make a thin layer.