Tuesday, October 18, 2011

Caramel Sauce

Well, once again, it has been a while since I posted anything... time just seems to fly! Speaking of which, Stapleton turned 6 months old, he won't be a baby much longer...

     I haven't been cooking as much lately (unless you want to count making baby food), and what I have made, I really would not consider blog "worthy".  We have also been guilty of eating out quite a bit. 

     We have found a great new restaurant in downtown Tulsa, Juniper.   Kent went to high school with the chef, Justin Thompson, he used to be chef of The Brasserie, Sonoma and Duke's Southern Kitchen and he has stepped out on his own and opened Juniper.  Everything we had was delicious!   If you know me, you know I am kind of a picky eater, but I am branching out.  I ordered the trout with brussels sprouts and cauliflower puree, I was hesitant about ordering it because of the brussels sprouts, but they were excellent! Stapleton also enjoyed the carrot soup, the cauliflower puree as well as Kent's sweet potatoes.  I would definitely recommend Juniper. 

     Well, one of my favorite things is caramel and I thought since it is fall and caramel apples are a big deal right now, I would post my caramel recipe.  When I was in the 6th grade, in Mrs. Stuckey's class, we had to do a presentation and teach the rest of the class how to do something.  So, I taught the class how to make caramel apples.  

Here is what you will need:

1 cup butter (unsalted)
2 cups brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla
dash of salt
(I forgot the vanilla in this picture)
Melt butter in heavy saucepan. 
Next, add brown sugar, corn syrup and salt. Stir continuously and let come to a rolling boil.
Add sweetened condensed milk. Bring to a boil for 2-3 minutes.
Add Vanilla and let cool.

This makes a caramel sauce.  If you want to make caramels, after you add the sweetened condensed milk, let the mixture reach 250 degrees F. Then pour the mixture into a prepared pan, let cool and cut into squares and wrap in wax paper.  
If you want to make caramel apples, make sure the sauce reaches 248 degrees F, insert wooden stick into apples, dip the apples (add sprinkles, nuts or any other extras) then let cool on generously buttered, wax paper. 
I like to use this sauce to dip apples in, add to freshly popped kettle corn, drizzle on ice cream or a cake just out of the oven. 

Enjoy, but be careful, it's addictive!

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