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!
WELL, THIS MONTH I HIT THE JACKPOT WHEN I RECEIVED MANU’S MENU! MANUELA HAS A BEAUTIFUL BLOG WITH SO MANY DELICIOUS AND TEMPTING RECIPES. ONCE I SAW A SALTED CARAMEL SAUCE AND CHOCOLATES….DING! DING! DING! I KNEW IT WAS CALLING MY NAME. THIS IS BY FAR ONE OF THE BEST CARAMEL SAUCES I HAVE EVER MADE. IT DOESN’T EVEN REQUIRE A CANDY THERMOMETER WHICH MAY BE APPEALING TO MANY. THE FLAVOR? OH MY!!!!!! I USED THE CARAMEL SAUCE TO MAKE SOME CARAMEL FILLED CHOCOLATES AND CARAMEL FILLED CHOCOLATE BARS TOO!!! THANKS MANUELA….I LOVE YOUR CARAMEL RECIPE!!! XO
THIS IS HOW IT LOOKED WHEN IT WAS DONE…RIGHT BEFORE I STARTED EATING IT BY THE SPOONFUL….YES-LITERALLY!!!!!!!!!! THIS IS HOW IT BEGAN-WITH A WHOLE LOT OF HOT SUGAR!!!!! HOT, HOT, HOT! POURING IT INTO MY PYREX TO COOL. I STRAINED IT, TOO! AHHHH, THE PERFECT CUP OF HAPPINESS-WAITING TO BE POURED INTO YOUR MOUTH BOWL! SO, FIRST I USED THE CARAMEL TO MAKE THESE CUTE LITTLE FILLED CHOCOLATES! CAN YOU TASTE IT?
YUP!!! 100% AS GOOD AS IT LOOKS!!!!! I PROMISE! NEXT, I MADE CARAMEL FILLED CHOCOLATE BARS! OH SO FUN!! AREN’T THEY THE CUTEST? HAD TO CRACK INTO ONE! IT’S MY JOB AS A BLOGGER. IT’S A TOUGH JOB BUT SOMEONE HAS TO DO IT! FIGURED I’D PHOTO MY WAY THROUGH AS I ATE IT. AFTERALL, DID YOU KNOW IF YOU EAT WHILE TAKING PICTURES FOR A BLOG THE CALORIES DON’T COUNT? REALLY….TRUE STORY!
SALTED CARAMEL RECIPES-ADAPTED FROM MANU’S MENU
2 cups sugar
1 2/3 cups heavy cream
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 dutch oven or casserole, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon 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.
3. Continue to cook until the sugar turns deep brown and starts to smoke. The darker you cook the sugar without burning it, the better the sauce will be. Don’t let it burn.
4. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up quickly, so you may wish to wear an oven mitt. Continue to whisk the cream, stirring as you go to make sure it’s smooth. Stir in the butter and salt. * at this point mine had a large clump so i needed to put it back on the heat to smooth it all out. Strain into a pyrex and let cool. Will store in fridge up to one month.
**** ADDED NOTE: I JUST MADE THIS RECIPE AGAIN AND WHEN I ADDED THE CREAM IT SEIZED UP BIG TIME. I RETURNED IT TO THE HEAT AND STIRRED FOR A LONG WHILE AND IT SMOOTHED OUT AMAZINGLY, SO DON’T GIVE UP!!! NEXT TIME I WILL TRY ADDING WARM CREAM INSTEAD OF COLD!
For chocolate bars-melt Bada Bing Chocoley Chocolates and brush into molds. Chill. Add caramel and chill again. Add more chocolate on top and chill for the last time. Pop out of molds and enjoy!!!!!