Deconstructed Caramel Apples

We made caramel sauce.

Do not be afraid of trying this. It was wicked easy and delicious.

Ambrosia
We altered this recipe to fit our needs.  The original has excellent pictures to reference when deciding if the syrup is caramelized enough to add the cream.

2 cups sugar
1/2 cup water
3/4 cup heavy cream, lukewarm, split into 1/2 cup and 1/4 cup portions
2 Tbs butter, cut into pats
2 tsp vanilla
1/4 tsp salt

Combine sugar and water in medium saucepan.  Heat over medium-high.  To reduce crystallization, cover cooking syrup for one minute so the steam will wash any unmelted sugar off the sides of the pan. Continue to cook until the syrup has changed to an amber-brown color around the edge (will be lighter in center of pan).  The mixture may not be deep enough for a candy thermometer to be effective, but if it is, the temperature should be 350 degrees Fahrenheit. 

Remove from heat and immediately stir with wooden spoon or whisk.  Add 1/2 cup heavy cream and butter while stirring.  The mixture will foam up and steam, so don't stick your head or hand right over it.  Stir until combined.  Add remaining heavy cream, vanilla and salt and stir until caramel is smooth.  Transfer to a heat proof jar and cool on countertop for an hour before sealing or storing in the refridgerator. 

Thouroungly lick, then soak the pot, spoons, etc. in hot water before you attempt to wash them. Seriously, they are sticky. Let them soak for at least as long as it takes you to eat half the jar of caramel.

So far we know that this stuff is excellent on apples (especially sprinkled with smoked sea salt), on ice cream, and by the spoonful.  I imagine that it would be amazing on just about anything desserty or breakfasty.

Christmas Pepper Jelly

Our plan is to make one thing each week for our Christmas Gift Baskets. Today it was Pepper Jelly!!!! We used the directions on the liquid pectin package, with some alterations.

Christmas Pepper Jelly

3 Large Red Peppers (we used Ancient Sweet)
6 Medium Orange or Yellow Peppers
2 Medium Pablano Peppers (to add some heat)
2 Cups Cider Vinegar
1/2 Cup Apple Juice
6 Cups Sugar
2 Pouches of Liquid Pectin
1/2 tsp Butter

Pulse the peppers in a food processor in small batches (you should have small pieces...not puree).
Drain in sieve for one minute.
Mix together peppers, vinegar, apple juice, sugar, pectin and butter in large pot.
Stir over medium heat until sugar disolves. Cover and boil for 2 minutes, them remove lid and continue boiling for 8 minutes.

Ladle into sterilized 4 oz canning jars, seal, and process for 10 minutes in a water bath.

Makes 12-14 jars of deliciousness.

For a wonderful appetizer, pour one jar over cream cheese and serve with crackers.