Perfect Salted Caramels

I met Lauren from Craft My Life Away at the From Scratch Club food swaps. As a first-time swapper, I was eager to get to know Lauren... especially since she brought these insane salted caramel bars that were a hot-ticket item at the swap. Seriously, they were soooo good.

Anyway.

Lauren is a pretty nifty lady, as she is a excellent baker/confection maker and crafter. Since each year I try to send my friends and loved ones a little treat for the holidays, I thought I'd ask Lauren to share her Salted Caramel recipe with me (us) - they'd be perfect to send in the post! So, Lauren, have at it. School us in all things caramel!

Homemade Halloween Goodies

First off, I'm hoping anyone affected by Hurricane Sandy is doing well. Best wishes for a safe and speedy recovery.

If you are like me, you probably waited until the last minute to get your Halloween goodies together. Fear not - there is still time to make some treats from scratch!

Popcorn Balls

Candied Apples

Caramel Apples

If you don't have the time to make your own, I'm going to let you in on a new favorite secret of mine: G.H. Cretors popcorn! This stuff is bonkers good, and the best part is that it's Gluten-Free, GMO-Free, Kosher, and made with all-natural ingredients. 

The Chicago Mix is definitely my favorite - it's a mix of cheese and caramel corn. I love the Caramel Nut Crunch, too.

Get a sample pack and try them all out! So good. You can buy on the site, on Amazon or use the store locator for more information. This would be an awesome holiday present (hint hint). Keep tabs on G.H. Cretors on Facebook.

Good luck prepping for Halloween! Are you handing out candy or going the extra mile to make something special? How many trick-or-treaters do you get? (We get two.)

A Night of Cheese: First Course

The first course in A Night of Cheese featured one of my favorite cheeses - Fresh Goat's Milk Cheese from Coach Farm (Pine Plains, NY). The cheese was smooth and creamy with a little bit of tang on the finish. Its most notable feature was probably the creaminess, which coated the entire palate, but a close second would be the grassy notes that proved how fresh the cheese really was. Each diner received half of a two ounce cheese "button" alongside a candied orchid. The hardened sugar on the orchid provided a nice crunch to contrast with the cheese, while the floral qualities highlighted the "grassiness." Diners simply plucked off the petals to enjoy with each bite of cheese.

The beverage pairing was a Non-Vintage Cuvee M from Mumm Napa (Rutherford, CA). This demi-sec sparkling wine featured particularly small bubbles and a long finish, which were excellent for cleansing the palate and cutting the creamy texture of the cheese. For more info on sparkling wine dryness, read this post.

I really loved this course. It was the perfect jumping off point for the rest of the evening. The candied orchids were an elegant touch that could not have been simpler to make. Try making a batch of candied edible flowers to decorate cakes and other baked goods! (Besides orchids, other edible flowers include herb and fruit blossoms, violets, johnny jump-ups, carnations, lilacs, nasturtiums, English daisies, marigolds, and hollyhocks, among others.)

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Candied Flowers

One egg white (or powdered egg whites - mix according to manufacturer's instructions)
Castor sugar or superfine sugar
Edible flowers

1. Select your flowers. Be sure to choose flowers that have been grown for culinary purposes without pesticides and that are blemish free (you want them to look pretty, after all!). Wash them gently or wipe with a wet sponge to remove any dirt. Allow to air dry.

2. Beat an egg white until slightly frothy. With a small clean paintbrush, lightly coat each flower (front and back) with the egg white (work in batches to avoid the egg white drying too fast on the flower).

3. Coat each flower thoroughly with the sugar. To make your own superfine sugar, pulse white granulated sugar in a food processor several times (be careful - don't turn it into powdered sugar!).

4. Allow each flower to dry for 12-24 hours on a baking sheet lined with wax paper. Store in an airtight container until ready to use. Candied flowers will last up to three months in a cool, dry environment. Avoid eating the white base of each flower, which tends to be bitter.

A very special thanks to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Coach Farm goats milk cheese can be purchased through The Cheese Traveler or at any of these establishments.

Candied Apples

Shiny, glistening, ruby red candied apples. A staple at Halloween and county fairs alike. Edie's birthday party wouldn't be complete without them.

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Candied Apples

10 medium-sized tart apples, like McIntosh

10 wooden sticks or skewers

2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 tsp (about 20 drops) red food coloring
1/2 cup Red Hots candied or 25 Atomic Fire Balls*


1. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. Wash and dry apples. Remove stems. Insert wooden sticks into stem end of apples securely.

3. Add sugar, water, corn syrup, hot water and food coloring into a large pot. Boil until temperature reaches 250 degrees Fahrenheit on a candy thermometer.

4. Add Red Hots or Atomic Fire Balls to the pot (Red Hots will complete melt away, Atomic Fire Balls will not). Boil until temperature reaches 285 degrees Fahrenheit on a candy thermometer.

5. Remove pot from heat. Dip apples into the mixture, allow excess to drip back into pot. Allow to cool on foil-lined baking sheet.

*It sounds like a lot of spicy, fiery flavor, but it only lends subtle cinnamon taste.

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Caramel Apples

Yum. Caramel apples. Who can say no? (No, really, have you ever said no to one?) It's also a great way to use up those last few apples from the orchard. Here's the recipe.

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8 large apples

8 craft sticks or chop sticks *

2 c. packed light brown sugar

1 3/4 c. heavy cream

3/4 c. dark corn syrup

2 tbsp. unsalted butter

2 tsp. kosher salt

1. Be sure apples are clean and free of any wax coating. Grease a baking sheet or line with a sil-pat. Push stick securely into the apple from the stem side. Set aside.

2. Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches 225 degrees Fahrenheit on a candy thermometer. Allow it to cool slightly.

3. Dip the apples one at at time into the caramel, rotating to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip into the pot. Place on prepared baking sheet. Repeat with remaining apples. If caramel gets too stiff, place back on stove and stir to re-warm.

4. Allow to set, at least 10 minutes. The apples can be made and stored in the refrigerator a few days in advance.

*I use twigs and small branches because they are free, sturdy and prettier to look at :-)

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I wrap and hand-out the caramel apples in the same manner as the popcorn balls. I didn't make any candied apples this year, just based on time restrictions. So, you'll have to come back next year if you want the recipe!