Homemade Salted Caramel Sauce

I like to think of this recipe as a bonus.

I am going to share a super yummy recipe with you first thing in the morning, You'll have to wait and see what it is, but it needed to be topped with caramel sauce.

Guess what?

Didn't have any.

I seriously am at the grocery 6 days a week it seems, and I wasn't going!

So, I did a google search to look up recipes for caramel sauce.

Looked at a couple then happened upon this one from Sally's Baking Addition -- I love her website, and knew this was the one I wanted to try.

Even better, it was for salted caramel.

Love that sweet and salty combo...and knew this would be perfect!

And it WAS!!

I said it was a bonus?

Well, I hadn't planned on sharing a recipe today, but when I posted the ooey gooey picture on my facebook page and a bunch of people wanted to lick their screen... so I had an unexpected recipe share.

bonus.

 I can add the link to this recipe on the one I am posting tomorrow?

bonus.

I can stir a little of this into a coffee? Bonus.

Top some ice cream with it? Bonus.

Dip apples in it? Bonus.

Share it with you? B-O-N-U-S!!

Here it is!!

Homemade Salted Caramel Sauce

sally's baking addiction

1 cup sugar

6 Tablespoons Butter, cut in 6 slices

1/2 cup heavy cream

1 Teaspoon sea salt

In a heavy saucepan over medium heat, heat sugar, stirring constantly. Sugar will begin to clump, keep stirring.

Sugar will begin to melt and turn a pretty amber color.

Add the butter, and keep stirring until it's melted and incorporated.

Slowly drizzle the cream into the mixture.  Because of the difference in the temperature of the cream and butter/sugar mixture it will bubble and pop.  Allow to boil for 1 minute.

Remove from heat and stir in sea salt.

Cool before using in recipes.

Store in an air tight container in the refrigerator for up to 2 weeks.

(if it could seriously last that long!)

Lick your sticky fingers. Bonus!

Pat yourself on the back for staying home from the store!

Enjoy!

Chocolate Ganache

My son Spencer thinks I should pay him a dollar every time they say "chocolate ganache" 

on 

Cupcake Wars.

Ha!!

I would be BROKE!!

They use it A LOT!!

I have used it quite a few times myself, this is the basic recipe I use, with a couple of variations.

Chocolate Ganache

8 ounces of semi sweet chocolate

( I have used squares and chips)

1/2 cup of cream

Optionals:

1 teaspoon of instant coffee

or 

1 Tablespoon of rum

Melt chocolate and cream in a pan over low heat, stirring constantly.

When it is melted and glossy looking it's ready.

Pour over the top of dessert and place in the fridge for a bit for it to set.

Apple Pie Filling in a Jar

An Affair From the Heart - Apple Pie Filling in a Jar

This year our friends, Don and Gerry had a great apple crop.

They are so sweet to share with us!

Usually when I put away apples, I just freeze them,
this year I wanted to try something different.

I wanted to can them!

So I found a recipe on allrecipes.com, and adapted it to my liking.


I started learning to can last year, when my friend, Betsy and I canned spaghetti sauce.
I then tried my hand at a berry jam and peach ginger preserves.

scrumptious!

We have eaten this over ice cream
(kids said it's like apple pie without crust!!) ...

...and over pancakes!

Don said he would just eat them out of the jar with a spoon!

Apple Pie Filling in a Jar

4 1/2 cups sugar
1 cup corn starch
21/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
10 cups water
2 Tablespoons Lemon juice
7 quarts peeled and slices apples

(I made mine in pint jars)

Sterilize all of your jars and lids in a canning pot, in boiling water for about 1 minute.  Put on a towel to dry and cool.  Transfer seals to a small saucepan of boiling water until ready to use.

In a large sauce pan, combine sugar, spices and water, bring to boil and simmer until it becomes thick and bubbly.  Stir frequently so it doesn't stick.  Remove from heat. Add lemon juice.

Peel and slice apples and pack into jars.

Pour syrup mixture over apples, and tap jars on the counter to let syrup fall to the bottom.  Fill jars almost to the top.

Make sure to wipe the rims of the jars with a damp cloth to remove any residue.

Place seals from boiling water on top and secure rings, don't tighten all of the way.

Place in a canning pot of boiling water, leaving space in between jars, submerged in water,  and water bath for 20 minutes.

Remove from heat and tighten the rings of the lids, turn upside down to cool on the counter, so jars seal.