Caramel Sauce

This is my second try at Caramel Sauce. My first attempt I think I did not let my sugar caramelize enough I think I stirred it too much. This batch is cooling so we will see if attempt #2 was a success.

I won't post the first recipe - mostly because I do not want to blame the recipe.

Here is my second recipe attempt. It is so simple yet has to be watched carefully.

I got the recipe from Simply Recipes Caramel Sauce  I won't  retype it since she did a great job explaining the method. I got 2 - 1/2 pint canning jars out of this recipe.

My baking assistant is quite excited to try this caramel sauce. I will be running to the store to pick up some vanilla ice cream for the taste test later tonight.

For hints on making caramel go to David Lebovitz's blog/website.
Enjoy!

Vaverek Munch Caramel Popcorn

A few years ago my mom brought us some "Moose munch" popcorn. So I decided to recreate it.
I have merged a few recipes together to come up with our version of caramel popcorn.

Vaverek Munch Caramel Popcorn

6 quarts of popped popcorn. I make about 3 -4 bags of microwave. I try to use the unbuttered type. But if you can only find buttered, use light butter.
1 3/4 cups - 2 1/2 cups chopped toasted pecans (can use peanuts or any other type of nuts)
1 cup butter
1  - 16 oz - package of light brown sugar
1/4 cup light corn syrup
1/4 cup molasses
1/2 tsp salt
1 tsp vanilla
1 cup of milk chocolate - chocolate chips
1 cup of white chocolate - chocolate chips
1 bag of M&Ms

Toasted Pecans

Prep your cookie sheets with parchment paper.
Popcorn placed on in a layer on a cookie sheet.

Popcorn waiting for the caramel, pecans, and chocolate

Melt butter in a large heavy saucepan. Stir in brown sugar and next 3 ingredients; bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring occasionally. Remove from heat, stir in vanilla.

On the stove top turning into caramel

Pour mixture over popcorn layer in an even coat.
Bake at 250 degrees for 30 - 45 minutes or so.  Stir every 15 minutes.
Take out of oven and spread the pecans and chocolate chips over the caramel popcorn. Put back in the oven for 10 minutes to melt the chocolate chips.
Take out of oven and spread the pecans over the popcorn and chocolate.

Cool for 10 minutes. Pour the mixture into a very large bowl and sprinkle the M&Ms over the popcorn mixture. Stir the bowl  to combine the entire mixture.

fresh out of the oven, just put the pecans and chocolate chips on top of the caramel popcorn

out of the oven before pecans and chocolate chips

Finish product

Enjoy!

Salted Caramel and Whiskey Truffles

Yes, another Pinterest find!!
I found this one on pinterest and the recipe can be found here on Baker's Royale. These were a little involved but not hard. They are worth the extra effort.

Enjoy!

Caramels

I make these every year for Christmas. I found the recipe in the newspaper, but can't remember which one now. I tried several recipes but this one by far the best I have found. *Warning - it is time consuming and the butter makes everything greasy as you are cutting and packaging. Also if you are making more than one batch - make them separately. Do not double the batch.

Ingredients:
2 cups granulated sugar
1/2 cup unsalted butter
2 cups heavy cream
3/4 cup light Karo syrup

Prep an 8 x 8 inch pan. You can line it with foil then butter it or use parchment paper. Make sure you leave enough to hang over the sides.
In a large pot ( I use a 2 quart pot), heat sugar, butter, heavy cream, and corn syrup to a boil over a medium heat, stirring constantly. Boil, uncovered, for about 35 minutes. Stir constantly. You want it to reach 250 degrees on a candy thermometer.
Remove from the heat and spread evenly in the pan.
Cool completely, for about 2 hours or until set.
Remove the candy from the pan and place on a flat surface. Using a straight edge knife slice the caramels into 1 inch squares. You may have to spray the knife with a cooking release spray. The caramels will get sticky.
You know have to wrap each piece in a piece of wax paper or plastic wrap. This is a great job for your kids! You really need to wrap each one individually or they will stick together.
Store in an air tight container or tin for up to 4 weeks.

Per candy (based on an 1" x 1" piece)
78 calories

Enjoy!

Caramel Filled Brownies

I made 3 batches of these. I also used a cheater - I did not make the brownies from scratch. I know, it is awful but I was trying to save a little time.

Caramel Filled Brownies

1  - 1 1/2 cups pecans - I use chopped pecans
for the Brownies:
12 oz bittersweet chocolate or chopped up chocolate
2 sticks unsalted butter
1 1/2 cups sugar
4 eggs
1 TBS vanilla extract
1 1/4 cups flours
1/2 tsp salt
Or use a box of brownie mix ;-)

1 (14 oz) bag of caramels
1/3 cup heavy cream
1 cup semi-sweet chocolate chips (more if you like)

350 degree oven. Place pecans on a cookie sheet and toast for 7 -9 minutes. Let cool and chop.

for Brownies:
13 x 9 pan - line with parchment paper and spray with pan release spray. At this point you can use the box of brownie mix. Follow the directions and put half the batter in the pan and bake for 20 minutes.

Or make them from scratch - recipe follows.

Place chocolate and butter in microwave safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for 5 minutes. While the chocolate cools, in a separate bowl beat the sugar and eggs on high speed of an electric mixer for 3 minutes. Beat in vanilla. Stir in cooled chocolate mixture into sugar/egg mixture. Add a small amount of chocolate at a time or you will cook your eggs. Gradually add the flour and salt. Pour half of the batter into the lined pan and bake for 20 minutes.

Cool brownies for 20 minutes. Prepare filling.

Put the bag of caramels  along with 1/3 cup of heavy cream in a micro safe bowl. Microwave for 1 minute. Stir. Put back in microwave for 1 minute. Stir until smooth. Place over the brownies. Spread 1/2 the pecans over the caramel.

Put the remaining brownie mixture over the caramel and pecans. Scatter chocolate chips and the remaining pecans over the brownie mixture.  Bake for an additional 20 minutes or so. Until the brownies look dry.

Cool. You may want to refrigerate the brownies in order to make cutting easier. These are thick and rich.

Enjoy!