Sea-Salted Caramels

It's not October yet, but it is officially fall. This puts me in the holiday mood to make homemade candies and fall treats. What could scream "fall" more then caramel? Caramel apples, caramel apple cider, or a chewy, melt in your mouth, buttery, salted caramel? Not much people! Some can be intimidated by homemade candy because you need a candy thermometer. But it's really not that scary. I bought mine at William Sonoma for around $20 and its digital so I love it. You clip it to the pan and it reads you the temp. Once your candy reaches the correct temperature, it's done. This recipe is from "San Francisco's most charming pastry shop" called Miette. If you ever go to San Fran, this adorable shop is on Octavia Street & Hayes Street. Please go there!! 

1 1/2 cups heavy cream

1 1/4 cups whole milk

2 cups sugar

1 1/4 cup light brown sugar

1 teaspoon sea salt

2 tablespoons unsalted butter

1/2 cup light corn syrup

3 tablespoons water

Place a buttered parchment paper in a glass or metal pan. Parchment paper should hand over the sides to be used as handles once caramel is cool. 

In a medium saucepan, combine all ingredients and whisk together. Clip the candy thermometer to the side and place on medium heat. Whisking constantly so sugar doesn't burn to the bottom of the pan. Once candy is 246 degrees F or 115-118 degrees C it is done. It will be very bubbly and fluffy. Will take 30-40 minutes. 

Remove from heat and pour into pan. Scrapping saucepan with spatula. Let cool for 15 minutes and sprinkle with a little more sea salt. Place in fridge for around 30 minutes to make cutting the caramels easier. 

Pull out of pan and cut into pieces. Wrap with parchment paper and share with friends :) 

It will get darker the hotter it gets! 

NOTE: I made a 1/2 batch for my first round. They are amazing! You can drop a piece into cider for flavor or if you want dip an apple. Give it a go! Have fun! 

Rainbow Sprinkled Sugar Cookies

I think everyone loves funfetti anything! It's a childhood classic cake flavor. Since cookies are my favorite, what better idea than making sugar cookies with rainbow sprinkles? Ok, the secret to making sugar cookies super soft is to bake the dough very chilled. I made my first batch after chilling the dough a few hours, and I left the rest in the fridge for several more days. Yes! days! The dough that had been in the fridge the longest made the best cookies. I know it's hard, but be patient and you won't be disappointed. 

1 stick of butter, room temp

3/4 cup sugar

1 large egg

1 1/2 teaspoon clear vanilla extract

1/2 teaspoon almond extract 

1 1/2 cups flour 

2 teaspoons cornstarch 

3/4 teaspoon baking soda 

Pinch of salt

3/4 cup rainbow sprinkles 

Mix butter, sugar, egg and extra on medium till creamed light & fluffy. About 5 minutes.

Scrap the bowl and add flour, cornstarch, salt, baking soda and sprinkles. 

Wrap with plastic wrap and refrigerate till ready to bake. 

Preheat oven to 350 and bake 10-12 minutes. 

Note: these cookies should not turn brown. 

Jalapeño Bacon Beer Cheese Soup

I first tried beer cheese soup last fall and I was immediately in love with it! If you ever see it at Whole Foods, please buy a cup! Yummmm..... Anyway my husband and I found this recipe on Pinterest and decided to give it a go. You can always leave out the jalapeños and bacon if you want. Also feel free to experiment with different cheeses. 

1/2 a large diced sweet onion

2 diced celery stalk

2 diced jalapeño 

5-6 chopped cooked bacon 

1 teaspoon minced garlic 

2 tablespoon butter

1/4 cup flour 

12 ounce ale beer

2 cups chicken broth 

1/2 cup heavy whipping cream 

1 teaspoon Dijon mustard

1 tablespoon Worcestershire 

2 cups shredded cheddar cheese

Salt & Pepper to taste

Cayenne Pepper (optional)

Thyme (optional) 

Cook bacon till crispy, set aside. Drain grease into glass jar. 

In pot, sauté onions, celery, and jalapeños with 2 tablespoons of bacon grease. About 10 minutes.

Add butter and garlic. Sauté till bubbly, about 5 more minutes.

Sprinkle in flour and stir until golden brown. 

Add ale and broth. Mix well until everything is deglazed from pot. 

Bring to a simmer for 10 minutes. 

Add mustard, Worcestershire, heavy cream, and cheese. Stir, but do not boil.

Sprinkle with S & P and cayenne if you want.

Serve with some crusty bread. Enjoy! 

Note: it will thicken as it cools if you prefer it that way.

If you like the flavor of thyme, add 1/2 teaspoon with the butter and garlic.