SALTED CARAMEL BROWNIE TRIFLE!!!

SALTED CARAMEL BROWNIE TRIFLE!!!

ARE YOU SITTING? YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!! IT IS THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER. AND TRUST ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL  

I used 111 caramel brownies from Fairytale brownies but of course, you can use homemade brownies! Make two 9×13 trays, and layer cubed brownies with homemade whipped cream & caramel. Save any extra brownies on the freezer.

SALTED CARAMEL BROWNIE TRIFLE!!!

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Ingredients

  

Whipped Cream

• 4 tablespoons cold water
• 3 teaspoons unflavored gelatin
• 3 cups chilled heavy cream
• 1 ½ cupS powdered sugar

Caramel

• 2 cups sugar
• 1 ⅔ cups heavy cream
• 2 T. salted butter
• ¾ tsp. kosher salt

Trifle

• two 9x13 trays of brownies, cut up You may not need them all so the extra freeze great! Depends how large your trifle bowl is!

Instructions

 

Whipped Cream

• Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
• In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
• In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.

Caramel

• 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 liquefy.
• 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.

  ontinue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
• 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. Will store in fridge up to one month. HA! As if it will last that long…ever!!!! TOO delicious!! Use 1 cup in the trifle and save the other cup!
• Assemble the trifle by layering brownies, cream, caramel and repeat!

TO ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM. REPEAT UNTIL YOU REACH THE TOP OF YOUR TRIFLE BOWL. KEEP CHILLED. I CHILLED MINE OVERNIGHT.