HOMEMADE CARAMEL CUPS

TO MAKE THESE, I USED A MOLD FOR THE CUP SHAPE. MELT CHOCOLATE DISKS AND BRUSH THE MOLDS WITH THE CHOCOLATE. CHILL. ADD ONE SQUARE OF HOMEMADE CARAMEL TO EACH CENTER OF THE MOLD AND COVER WITH MORE MELTED CHOCOLATE. CHILL. EASSSSSY! SEE BELOW FOR THE CARAMEL RECIPE.

Fleur de Sel Caramels

Ingredients

• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions

Line an 8-inch-square baking pan with nonstick foil.

In a deep pot combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Mine got golden at about 310-317 degrees.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

LINKING AT http://www.realfoodallergyfree.com/2012/03/allergy-free-wednesday-328/

CARAMELS!

CHOCOLATE DIPPED CARAMELS

DID YOU KNOW THIS WEEK WAS NATIONAL CHOCOLATE COVERED CARAMEL DAY? MY HUBBY SAID THAT'S OUR HOUSE EVERYYYYDAY! HOLD ONTO YOUR POTATOES FOR THIS ONE! HOMEMADE SALTED CARAMELS DIPPED IN DARK CHOCOLATE AND TOPPED WITH SEA SALT!!!!!!

RECIPE-I TRIED TWO DIFFERENT RECIPES AND THIS ONE WAS THE BEST!

Fleur de Sel Caramels

Ingredients

• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions

Line an 8-inch-square baking pan with nonstick foil.

In a deep pot combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Mine got golden at about 310-317 degrees.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel. Melt chocolate of your choice. Dip caramel squares and lay on wax paper to set. Sprinkle very lightly with sea salt.

LINKING AT MIX IT UP MONDAY

LINKING AT DWELL ON JOY

recipe adapted from Ina Garten

MORE CARAMELS

CARAMELS!

RECIPE COMING SOON!

CARAMELS!

DID YOU KNOW TODAY IS NATIONAL CHOCOLATE COVERED CARAMEL DAY? MY HUBBY SAID THAT'S OUR HOUSE EVERYYYYDAY! HOLD ONTO YOUR POTATOES FOR THIS ONE! HOMEMADE SALTED CARAMELS DIPPED IN DARK CHOCOLATE AND TOPPED WITH SEA SALT!!!!!!

A VERY HEALTHY & DELICIOUS CHOCOLATE BAR!!

HERE IS THE HOMEMADE BAR BUT WHAT'S ON THE OTHER SIDE?



IT STARTS WITH DARK CHOCOLATE DIPPED RAW CASHEWS...THEN WE ADD SOME GOJI BERRIES....AND HOW HEALTHY THEY ARE!!!!

AND HERE WE HAVE MY DARK CHOCOLATE GOJI BERRY AND CASHEW BARS WITH A TOUCH OF SEA SALT ON TOP!!! YUM!!!

CHOCOLATE CLUSTERS

MELT DARK CHOCOLATE AND DROP BY ROUNDS ON WAX PAPER. TOP WITH DRIED CRANBERRIES AND ALMONDS AND A TOUCH OF SEA SALT!