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THE ONLY SALTED CARAMEL RECIPE YOU’LL EVER NEED!!!







BEST SALTED CARAMEL RECIPE-

Ingredients:

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. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Makes 2 cups

Mason Jar Cherry Crumbles

My ultimate fantasy is to be able to cook whatever I want without ever having to think about recipes at all.  That’s why crisps and crumbles appeal to me so much.  You really don’t even technically have to measure out your ingredients, and once you’ve made a few you can just do it by eye.  Small variations in the mix don’t matter too much, they all come out good. 

I threw these mini crumbles together in small, wide mouth mason jars.  You can even make them ahead and bake them when you need them. It makes for great portion control, and the cuteness factor counts for something, too.

Any summer fruit will work in these jars, just be sure to chop up the fruit in small pieces so it will fit in properly.  I don’t add anything to the fruit but a squeeze of lemon juice, a little cornstarch (for a hint of thickening) and almond extract.

And here’s the perfect topping—mason jar whipped cream—just fill a
pint sized jar halfway with heavy cream, screw the cap on tightly, and
shake for 5 minutes.  You’ll know when it’s done because the ‘sloshing’
noise will stop.

Uncap and enjoy!   I like my whipped cream
plain., but you can add a bit of sugar and vanilla to the cream
in the beginning if you like.

The crumbles bake for about 25 minutes until they’re golden on top and you can see the cherry filling bubbling away down below. 

Mason Jar Cherry Crumbles
makes 4 jars
oven to 350F
1 lb cherries
juice of 1/2 lemon
1 tsp cornstarch
1/2 tsp almond extract
4 Tbsp old fashioned oats
8 Tbsp flour
4 Tbsp packed brown sugar
4 Tbsp sliced almonds
4 Tbsp (1/2 stick) unsalted butter, chilled and cut into small pieces
pinch of salt

  • Pit the cherries and chop them up into quarters.  Put them in a bowl and add the lemon juice, cornstarch and almond extract.  Stir to combine and set aside.
  • Make the crumble topping:  Put the oats, flour, sugar and almonds in a small bowl.  Add the chilled butter and mix together using your fingertips.  You want to incorporate the butter and create a nice chunky crumbly texture.  Keep mixing until no more dry flour is evident, and the butter has been thoroughly mixed in.
  • Spoon the cherries evenly into 4 wide mouth 8 oz mason jars.  Sprinkle the topping over each one.  Mound the topping over the cherries, it will shrink down as they bake.
  • Set the jars on a baking sheet and bake for 20-25 minutes until the topping is golden and the cherry filling is bubbling away.
  • Let the jars cool briefly before serving because they will be hot.
  • Serve with whipped cream.

For the Mason Jar Whipped Cream:
fill a pint sized mason jar half full with cold heavy cream.
Add a Tbsp of sugar and 1/2 tsp of flavoring if you want.
Cap the jar tightly and shake for 5 minutes, or until you hear the ‘sloshing’ sound stop.

I made this recipe easily divisible so you can even make one jar at a time, if you want.
Multiply it for a crowd.

These are great for summer entertaining because you can make the jars ahead of time and bake them during dinner.  Let your guests shake up their own whipped cream!

One year ago today—

Leo

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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!