Homemade Caramel

This recipe come from a dessert found in Gourmet March 1997.  The dessert is wonderful but I have been wanting to double the Caramel to have on hand for other uses.  My son has wanted me to buy prepackaged Apples with Caramel ($1 each) for his school lunch so I decided to make my own.

This is such a delicious caramel recipe that I hope you give it a try!  It's wildly fun to make.  It definitely falls into the category of "I can't believe I just made this!!"

For the purpose of just making caramel, this recipe is doubled and can easily be cut in half.  Do all the measuring first because you will not have time once you get going.

• Measure 2/3 Cup Sugar directly into a thick bottom saucepan.  I use All-Clad.

• Measure 1 Cup Light Corn Syrup into a 1 Cup Measuring Cup and have a rubber spatula set out.    

• Measure 1 1/3 Cups Heavy Cream into a 2 Cup Measuring Cup.  

• In a small dish, combine 2 tsp Corn Starch with 2 Tbl Water.  

• Have at the ready a Candy Thermometer, a bottle of good quality Vanilla, and a measuring spoon.

First, place the pan with Sugar over moderate heat and stir with a fork until it melts.  This will take about 5-7 minutes.  At first, it will appear lumpy but as it melts it will get smooth.  Caution: IT IS VERY HOT!

Continue to cook without stirring and swirl the pan until it turns a golden brown color.  





Add Corn Syrup, scraping with the rubber spatula to get it all.  Boil over moderate heat, stirring with a wire whip until well combined.  This will take some effort.  Don't give up even though it looks like a lump of golden brown candy in the corn syrup.  Again, as it melts, it will combine to a smooth consistency.

Place candy thermometer in the saucepan.  Add Heavy Cream to caramel.  It will steam, so use a mitt for pouring.   Boil, stirring occasionally,  and cook until the thermometer reads 210 degrees.

Stir Corn Starch mixture into the caramel.  Boil for 1 minute, stirring with a wire whip, the entire time.  Remove from heat.  When caramel stops bubbling, add 1 tsp Vanilla.  As the caramel cools it will firm up but still remain runny.

Dip Apple Wedges into Caramel for a snack or dessert, top Apple Pie Ala Mode, serve warm on a Sundae Bar, or just ladle over Vanilla Ice Cream.  Either way, it's delicious and you won't believe you made it!!

Baked Brie - Breast Cancer Awareness

Last week for Breast Cancer Awareness, I baked 2 Bries Filled with Fresh Strawberries and Toasted Almonds. I added the traditional ribbon logo.  Unfortunately, someone tossed my Brie marker during clean up, :-(.
Thaw 1 Package of Pepperidge Farm Puff Pastry Sheets.  Buy (2) 8oz Wheels of Brie, be sure to check the date.  Toast 1/2 Cup Sliced Almonds in 1 Tbl UnSalted Butter.  Dice 3-4 Strawberries.  In a bowl, beat 1 Egg with a Splash of Water to use as glue.
Preheat oven to 400.  Using a small amount of flour, roll out pastry until you are able to get 2 circles about an inch in diameter larger than the Brie.  Cut the 2 circles.  Place Brie on 1 circle and paint the sides of the brie with the egg wash.  As you fold up the pastry, make folds as you go, pressing the dough into the sides of the brie.  Add 1/2 of the Almonds and 1/2 of the Strawberries.  Again, paint the sides (now the dough) with the Egg Wash.  Center the 2nd circle of pastry on top and fold the pastry over pressing the dough into the sides.  Brush entire top and sides with the Egg Wash.  Using the leftover dough and the point of a sharp knife, cut your design.  Add it to the top and again brush with Egg Wash.  I added a small sprinkle of Sanding Sugar but it's not necessary.  Cut a 12" diameter round of Parchment Paper and crinkle it to be about an 1" larger in diameter than the brie.  Place Brie on top careful not to poke holes in the pastry.  Two of these fit easily on 1 sheet pan.  Bake for 20 minutes until the pastry is golden brown.  Let rest for 5 minutes before placing both the brie and parchment paper on a flat serving platter.  Provide a sharp knife for cutting and serve with toast squares.  Enjoy!!

Chocolate Filled Raspberries

I saw this on Pinerest and thought it looked awesome.
I used 1 Pint Fresh Raspberries and 1/2 Cup Nestles Chips but you can use White Chocolate, Milk Chocolate or a combination.
I brought these to a tennis match one morning when I was partially responsible for snacks that day.  I assembled them in the morning and froze them before heading to the courts.  They were really tasty and easy to snack on!

Craisin White Chocolate Coconut Cookies

It wasn't the best day to bake since it's still humid and it wasn't as cool as I like, but for some reason I decided I wanted to make chewy cookies by using coconut.  I looked at the ingredients I had on hand and settled on White Chocolate, Craisins, Nuts, and of course, coconut. The results were scrumptious! 
NOTE: Butter is VERY expensive now but I still prefer to use UnSalted Butter in my cookie recipes.  If you are unable to do that, you can use margarine or even a stick of each. 
In any event which ever you choose, it should be cool but not soft.

Preheat oven to 375.  Cream 2 Sticks of UnSalted Butter with 3/4 Cup Sugar and 3/4 Cup Light Brown Sugar.  Add 1 1/2 tsp Pure Vanilla and combine for another 20 seconds.  Add 2 Eggs, 1 at a time and cream until just combined.  Add 1 tsp Salt, 1 tsp Baking Soda and 1/2 Cup Oatmeal and combine for another 20-30 seconds.  Add 2 Cups Flour and cream until dough comes together.  Rough chop 2 Ghirardelli White Chocolate candy bars.  Rough chop 1 Cup of either Walnuts or Pecans. Add the following to the dough by hand, white chocolate, nuts, 1 Cup Craisins, and 1 Cup Coconut.  Scoop onto sheet pans and bake for 8-10 minutes.  Eat while warm!