You are currently browsing the tag archive for the ‘caramel’ tag.

***Have you checked out our tea giveaway yet? There’s going to be two winners, and the prize is awesome! The contest ends tomorrow, so go enter now! :)***

This past Sunday I made caramels, and took pictures! I also learned a few things along the way:

1) Making candy is exciting! Really exciting!

2) I can’t be around delicious candy without eating too much and slipping into a sugar coma.

3) Therefore, candy is best left un-made or shipped to unsuspecting individuals post-haste.

I used this recipe for salted caramels from CHOW, and made a few alterations. I used Silk coffee creamer for the cream, Earth Balance for the butter, and cut the salt back to only 1 tsp. to compensate for the salt in both those products. If you make them, make sure NOT to freeze the sheet of caramel ‘rock hard’ like the recipe instructs, because it will shatter everywhere if you try and cut it! Now, pictures:

Boiling the cream....

....and getting ready to add various sugars (and eventually butter/vanilla).

Boiling caramel with a desperate/ingenious thermometer grasp, and a wooden spoon/back of a spatula handle. Classy.

Scraping the caramel into a dish to set and harden....

...and form a most unwieldy slab!

The slab was portioned into ~1M. little cubes. The recipe claims it makes 85, but I know better. The hand I used to push the knife through the caramel still hurts!

I attempted (and succeeded?) to temper chocolate in my ghetto double boiler.....

....and make a rather unholy mess of the kitchen, and myself. I had chocolate everywhere from my forehead to my socks. True talent!

If I were a conscientious blogger, this is where there would be an amazing, out-of-the-kitchen photo of the finished caramels, but I can’t say I took any such pictures. 😦 Nevertheless, they were delicious, and I hope that the tin I sent to my family will be thoroughly enjoyed! 🙂

-Eve

Advertisements

 

My trip at the end of October took me out to visit relatives on my maternal side of the family. My uncle has an orchard and sent me back with a big bag of apples (among other veggies, I may or may not have had to acquire another bag in order to lug all of my foodstuffs on the plane! :D) that I have happily been munching through. However, I decided that such special fruit needed to be used for more exciting purposes than snacks and oatmeal add-ins, which is when I came up with the glorious plan of making apple caramel bars.

Think a peanut butter oatmeal crust topped with a delicious spiced caramel apple mixture. Oh it was a glorious fall treat in my minds eye, alas, in real life I had some issues. I made a peanut butter oatmeal cookie-like dough, pressed it into the bottom of an 8×8″ pan and cooked it up for about 20 minutes until it was browned. In the meantime I thinly sliced up three of the gifted apples, tossed them with cinnamon, nutmeg, ginger, and allspice, and got to work on the caramel. I used the caramel recipe from Ricki’s Sweet Freedom cookbook . It was this step where I started to run into trouble. I don’t have a candy thermometer (well, that’s a lie, I found out post baking adventure that our household actually does have one, but for the purpose of the story, no candy thermometer) but figured I could go by her description of the consistency and the times listed just fine. Once my caramel got to that stage, I wanted to pour it over the apples that were spread on top of the crust, unfortunately my timing was poor and the crust wasn’t ready yet. When all parts were finally ready the caramel was past the pouring stage so I kind of spooned globs over the apples and hoped for the best, despite the fact that the bit I had nibbled off the spoon hardened in my mouth rather quickly. Fortunately after another stint in the oven, the caramel did soften up a bit more, though not enough to spread around and glue all the apples onto the crust. Anyways, after all that it was pretty darn tasty, although not the most photogenic (see below). I would like to give it another go because I think in theory it is quite a workable recipe, but I am giving it a bit of a rest for now. Let me know if any of you give it a try, or have a similar recipe. 🙂

-K