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S’MORES DIPPED IN HOMEMADE SALTED CARAMEL

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR
BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL
ALONG!

THIS MONTH, I RECEIVED AUTHENTIC SUBURBAN GOURMET! WHAT A FABULOUS COLLECTION OF RECIPES! AND THE PHOTOGRAPHS ARE SIMPLY AMAZING.  WHEN I SAW THIS OOEY GOOEY TREAT FOR S’MORES DIPPED IN CARAMEL SAUCE I COULDN’T RESIST! CAN YOU??? BE SURE TO CHECK OUT LISA’S AMAZING BLOG AND TRY HER S’MORES DIPPED IN CARAMEL!!!!

   
Salted Caramel Sauce or Use My Go-To Caramel Recipe as I did

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream
2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once  calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

S’mores

Marshmallows
Graham Crackers
Hershey Chocolate Bars

Roast marshmallow over flame until toasty golden brown and melted. Break a graham cracker in a half, add chocolate and melted marshmallow then put other half of graham cracker on top and press gently together. Dip in salted caramel sauce.


Brown Sugar Salted Caramel

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG
AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
  

This month I received Lick That Spoon.  What a fun blog.  I often make salted caramel, but had never tried it with brown sugar.  Definitely a very sweet version but loved just the same! And super easy to make! Thanks for a great sauce!


 
CARAMEL SAUCE
2 cups brown sugar
1/2 cup water
1 1/2 cups heavy cream
1 tsp vanilla essence
2 tbsp butter
large pinch of salt

Add the water and sugar to a medium saucepan, and stir to combine. Place
over a low heat until the sugar dissolves, refrain from stirring.
Increase the temperature to a medium heat and boil for about 5 minutes
until the sauce turns a golden brown. Using a swirling motion, move the
saucepan around  to stir the sauce. Be sure to keep a close eye on the
sauce as it can easily burn at this point. Remove from heat and slowly
add cream and vanilla essence. At this point the caramel will
solidify–then add the butter and the salt. Return to the stove on a low
heat, stirring continually until the ingredients are well incorporated
the sauce becomes a smooth caramel. Cool for at least four hours, then
bottle and refrigerate. Sauce will become thicker on cooling and
refrigeration.


Makes approximately 3 cups of delicious caramel.



MINI SALTED CARAMEL & CHOCOLATE PANNA COTTAS TOPPED WITH FRESH WHIPPED CREAM & HOMEMADE CARAMEL POPCORN!

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 heavy cream
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 8 mini trifle dishes and chill.

3.  Make Salted Caramel:
2 cups sugar
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

4. Panna Cotta:

3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream
Pour
3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin
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 in your dishes and chill 3-4 hours.   Once
firm, pour on some of the left over caramel sauce to make a thin layer. Add some chopped peanuts if desired, too!
 
5.  Make Whipped Cream
Beat
3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar
(to taste) and whip a bit more.  Pipe on top of the caramel layer.
6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!