Salted Caramel Sauce

I was asked to bring caramel sauce to a family picnic, and my cousin shared this salted caramel recipe with me. We served it with an ice cream sundae bar, and it was a hit—rich, buttery, and absolutely delicious. It’s just as good drizzled over apple slices, a warm slice of apple pie, a chocolate brownie, or even pancakes or oatmeal. This is so good, you will be tempted to just eat this right out of the jar!

If you want to make regular caramel sauce, you may reduce the salt to 1/2 tsp.  However, do not leave it out completely.

Avoid doubling or tripling this recipe.  The added volume could prevent the sugar from melting evenly and properly.  Make multiple batches instead.

1 cup granulated sugar (make sure it's labeled "pure cane")

6 TBS unsalted butter, at room temperature and cut into 6 pieces

1/2 cup heavy whipping cream, at room temperature (Do not use milk or Half & Half)

1 tsp salt

1 tsp vanilla

In a medium heavy-duty stainless-steel saucepan (do not use nonstick) over medium to medium-low heat.  Cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. It should take about 6 minutes, or so.  Stir constantly, especially around the bottom edges, and be careful not to let it burn.

Once the sugar is completely melted, reduce the heat to low and stir in the butter, one tablespoon at a time.  Be careful in this step because the caramel will bubble rapidly when the butter is added.  (If you're nervous about this splattering, wear kitchen gloves.)  Cook and stir constantly until the butter is melted and well combined.  If you notice the butter separating or if the sugar clumps up, remove the pan from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3 to 4 minutes.  It will eventually- just keep whisking.  Return to heat when it's combined again.

Very slowly and carefully pour in the heavy cream (room temperature), stirring constantly.  Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added.  

When all of the heavy cream has been added, stop stirring, increase the heat to medium and let it boil for 1 minute.  It will rise in the pan as it boils.  If you would like to be precise and use a candy thermometer, the temperature should reach 220F degrees.

Remove from heat and stir in the salt and vanilla.  The caramel will be a thin liquid at this point.  Allow to slightly cool and thicken before using.  Caramel thickens considerably as it cools.

This caramel is o.k. left at room temperature for up to a day.  Cover tightly and store in the refrigerator for up to 1 month.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency before using.

You may also freeze this for up to 3 months.

Makes 1 cup

Source:  Sally's Baking Addiction

Cindy

Pumpkin Syrup

Oh, my...this pumpkin syrup is so delicious!  You can use this syrup to make a cold or hot pumpkin latte.  It would also be delicious drizzled over oatmeal, pancakes, waffles, yogurt or even ice cream. I like that this is not just a "pumpkin spice" syrup.  This syrup actually has pumpkin in it. I will double this recipe the next time I make it.  

1/2 cup pumpkin puree (not pumpkin pie mix)

1/4 cup maple syrup

1/4 cup brown sugar

1/2 cup water

1 tsp pumpkin spice

1/2 tsp cinnamon

pinch of salt

1 TBS vanilla (add after above ingredients have simmered)

Combine above ingredients in a small saucepan and bring to a simmer; simmer for 5 minutes or until it reaches a syrup consistency.  Remove from heat and add in 1 tablespoon of vanilla.  Mix well to combine.  Cool the syrup and then store it in a mason jar in the refrigerator for approximately 2 weeks.

I used about 2 tablespoons of the syrup in my coffee drinks.  Use as much or as little syrup as you prefer.

Kimberly

Remoulade Sauce

This sauce was delicious served over salmon patties and tuna steaks.  You could also serve this sauce with crab cakes, French fries, veggie burgers or hamburgers.

1/2 cup mayonnaise

1 TBS Dijon mustard

1 tsp hot sauce

1/2 tsp paprika

2 cloves garlic, grated

1 green onion, finely chopped

1 tsp lemon juice

1 tsp horseradish

1/8 tsp onion powder

Pinch of cayenne pepper

Whisk all ingredients in a bowl.  Refrigerate for at least one hour. 

Janice

Wet Wet Sauce (Asian Dipping Sauce)

This mild to medium sauce is so addictive and it can go on anything!  I like to put it on rangoons, potstickers, Asian dumplings and eggrolls.  You could also put it on rice, ramen noodles, chicken, fish, eggs, cottage cheese and vegetables.  I mixed some Wet Wet Sauce with mayonnaise and used this as a dip for my French fries. You could even put this sauce/mayo combo on a burger.  The possibilities are endless.

3 green onions, white parts only, thinly sliced

2 TBS minced garlic 

1 1/2 TBS minced ginger

3 TBS Korean chili flakes or crushed red pepper

1 1/2 tsp sesame seeds

1 TBS sesame oil

2/3 cup neutral vegetable oil (avocado, canola or grapeseed)

1/4 cup soy sauce 

1 1/2 TBS oyster sauce

3 TBS rice vinegar

Add green onions, garlic, ginger, chili flakes, sesame seeds and sesame oil to a heat-safe bowl with plenty of room to add more ingredients.

Heat neutral vegetable oil over medium-high heat in a small saucepan until hot, about 5 minutes.

Carefully, pour the hot oil over onion mixture.  It will bubble up, so pour slowly.  

Once the bubbling stops, stir the mixture and allow to cool slightly.

Stir in soy sauce, oyster sauce and rice vinegar.  Transfer mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use. This will keep for several weeks in the refrigerator.

Makes 1 1/2 cups

Source:  allrecipes.com

Janice

Cranberry Sauce

There is no need to buy cranberries in a can as these are so easy to make. Our family especially enjoys these cranberries with our Thanksgiving dinner; however, they are good any time.  I even like to eat this on top of ice-cream!

1 cup sugar

1 cup water

1 package (12 oz) fresh or frozen Cranberries

Combine sugar and water in a medium saucepan.  Bring to a boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Cover and cool completely at room temperature.

Refrigerate until serving time.

Makes 2 1/4 cups

Source: Ocean Spray

Janice

* Tips:

If you double the recipe, use a large pot.  As the cranberries cook, they pop and create a foam on the surface which may easily boil over.  Also, be careful when the cranberries pop as they are covered in sugar and are very hot.  Wear an apron!