Salted Caramel Sauce

On Friday I'm sharing a recipe for a salted caramel apple crisp with a sugar cookie crust. Its amazing! But before I do that we need to make the salted caramel sauce for it. You wont believe how delicious and simple it is to make your own caramel. It totally makes a difference when you make your own. It is smooth, creamy, and sweet with a hint of salt. Perfect people. Perfect.

Salted Caramel Sauce
Makes about 2 cups

1 cup Heavy Cream
1 1/2 cups Granulated Sugar
1/2 cup Water
2 Tablespoons Butter
Coarse Kosher Salt to taste

1. In a medium sauce pan heat up cream in until hot but DO NOT boil. 

2. In a large pot combine the sugar and water and stir over a high heat until it starts to turn a deep amber color.

3. Carefully pour the hot cream into the caramel and whisk. The mixture will bubble like crazy, but continue to stir. Add in the butter and stir until its completely combined. Add salt, a little at a time, tasting until its salty enough. Serve.

Recipe Source: The Kitchen McCabe

Dulce de Leche and Secret Recipe Club

Today my husband and I have been married 7 years. Yay for us! Ha. But in celebration of this I decided to take on something that I found intimidating, later realizing its not. Dulce de Leche.

For the Secret Recipe Club this month I was assigned Easily Good Eats. Its a blog of a professional that loves to cook, and mainly cooks things with few and simple ingredients. There were several things I wanted to make but found a recipe for dulce de leche and was ready to take it on.

Its very simple. It takes a while but it basically just sits on the stove for 3 hours and you have yourself some sweet, rich, creamy 'candy milk'. 

Go over to Easily Good Eats and find something delicious!

Dulce de Leche
Recipe Source: EasilyGoodEats.blogspot.com

4 1/4 cups Whole Milk
1 1/2 Tablespoons Molasses
1/2 teaspoon Baking Soda
1 teaspoon Pure Vanilla Extract

1. In a large pot combine the milk, sugar, and molasses and place over medium heat. Bring to a simmer and stir until the sugar has dissolved. Add the baking soda and stir. Reduce to medium low and keep it at a bare simmer.

2. Stir occasionally, but don't mix in the foam that is on the top. Continue to cook for about 2 to 2 1/2 hours. Strain through a fine mesh strainer.Let cool and store in the fridge for up to 2 weeks.

Glazed Cinnamon Apples

I love ice cream, its not much of a secret its one of my favorite desserts. But I am very boring, I have vanilla ice cream with caramel and chocolate sauce. I enjoy it but I decided to change things up a bit, still vanilla ice cream but with some apple topping. It turned out amazing. The apples have the perfect amount of cinnamon, nutmeg and sweetness. It might just replace my chocolate and caramel regulars.

Glazed Cinnamon Apples

Recipe Source: Taste of Home Magazine

6 Large Tart Apples

2 Tablespoons Lemon Juice

1/2 cup Brown Sugar

1/2 cup Granulated Sugar

2 Tablespoons Flour

1 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg

6 Tablespoons Butter, melted

Vanilla Ice Cream

1. Peel, core and cut each apple into 8 or 10 wedges and place in a crockpot.

2. Drizzle lemon juice over apples. Combine both sugars, flour, cinnamon, nutmeg and sprinkles over apples. Drizzle butter over the top. 

3. Cook on low for 3 hours, until the apples are tender. Serve with ice cream.

I shared this at 
Totally Tasty Tuesdays
Tea Party Tuesday 
Made it on Monday 
Full Plate Thursday 
Sweets This Week 
Sweet Indulgences Sunday

Caramel Sauce

One day I went to a small bakery and tasted something that I was surprised I loved so much. That thing was caramel frosting. It was on a chocolate cupcake. It was so sweet and creamy I almost didn't know what to do with myself. I have found a recipe for that caramel frosting but it is to go with a recipe that I am going to share later. The base of the caramel frosting comes from this very simple caramel sauce recipe. This is good all on its own, well, not just eating it with a spoon, but on some ice cream it is divine.

Caramel Sauce

Recipe Source: MarthaStewart.com

1 cup Sugar
6 Tablespoons cold Butter, cubed
1/2 teaspoon Coarse Salt
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream

1. In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.

2. Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).

3. Whisk in heavy cream.

Pour into a heatproof container(I used a glass bowl) and let cool. To store, refrigerate, up to 3 weeks.