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!
AHHHH…SWOOOOOOOOOOOOOOOON!!!!!!!!!!!!!
SALTED CARAMEL RECIPES-ADAPTED FROM MANU’S MENU
Salted Caramel
Ingredients:
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!!!!!
Cara @ The Boys Made Me Do It says
looks like pure heaven!
Erin says
WOW! pure heaven!!!
Our Eating Habits says
Wow, those look amazing!
SallyBR says
WOW! You are soooo talented! I am afraid of trying anything that requires this level of skill with melted chocolate
you’ve done a great job, I wish I could have a piece (or two, or three….) right now!
Great reveal day post!
(Sally, from group D)
Melissa says
Amazing! My mouth is watering right now 🙂
AmandaE says
OMGoodness this looks INSANE!!! I might be doing this tonight…who needs a “real” dinner??!?!?
Rhonda says
Caramel….one of my sweet weaknesses and one I have yet to make…why, because I probably would eat the whole bowl and not get any lovely chocolates out of it like you did.
Lizzy says
Danielle, WOW! Your creations look amazing!!! I can’t believe these came out of your kitchen and not a candy store! Manu’s blog is fabulous…and you did her proud! xo
Mindy says
I love, love, love salted caramel! This looks fantastic!
Chelsy Ethridge says
In paradise just thinking about these!
Aly ~ Cooking In Stilettos says
These look amazing and I’m really proud that you take your job as “Q.C. [Quality Control} Blogger” seriously – it’s your duty to taste test!
So glad to have found your blog! 🙂
Teri@thefreshmancook says
Yum, your sauce looks beautiful! I’m glad to know that about taking pictures and calories. I am going to start taking more pictures right away!! 🙂
Ma What's 4 dinner says
oh that looks soooo good. I always burn my caramel but you’ve given me the courage to try again. So glad to be in the SRC club and to meet great foodie bloggers like you!
Lots of yummy love,
Alex aka Ma What’s For Dinner
Veronica Gantley says
Oh my word! This looks so good and decadent. Just the thought of that yummy caramel in the middle makes me smile.
debcom says
You had me at “no candy thermometer required” lol, Seriously I am craving a caramel chocolate bar after looking at your photos. Can I ask what mold you use for your bars?? They look so good!
Wendy Wofford-Garcia says
Great job…this caramel does indeed look soft and luscious! I have been needing a go-to salted caramel, so thanks for sharing!! Glad to be in Group C with you!!
Manu says
Wow Danielle!!! Sorry I am late, I somehow did not see this in my bloghop! You did a FANTASTIC job! I am so happy you liked the recipe and I am just like you… I taste, taste, taste… you are 110%, it is our duty! hehehehe The bars look amazing, great idea. Now I am craving caramel filled chocolate! sigh! <3
Foster says
Wow! That could be a very dangerous recipe. Can’t wait to try it!
E.K.R says
Oh my word!!! Yummy looking caramel. 🙂 Love the chocolate bars! I need to get me some of those molds. Great choice for SRC!
Desi says
Love me some salted caramel! These could get me into a lot of trouble. And I’m so willing to indulge! 🙂
Debra Kapellakis says
mmmmm…
di-girl says
“Will store in fridge up to one month.” I don’t think I’ll have to worry about that, as this looks like it won’t even make it to two days in my house!! this looks so YUMMYYYY!!! Thanks for sharing it!