easy caramel sauce

We had our Annual Family Dinner a few weeks ago.

My family gathers every year to celebrate and remember my dad. We enjoy a big dinner together at Buca di Beppos, and share memories, eat and laugh, and laugh and eat . . . and enjoy one another's company. There are only a few times a year when we ALL get together, and this is one of those occasions.

One of the ways I celebrate/remember my dad is by sharing a piece of him that I fondly remember. Last year I brought everyone a jar of home-made Strawberry Vanilla Bean Jam. The year before, I made mini angel food cakes. It was his favorite cake! And the year before that, I brought everyone home-made divinity candy . . . his favorite candy.

This year marks 9 years since he returned Home; so needless to say, I've prepared many things over the years, from desserts to CDs to 'fun bags' that were all intended to stir happy and loving memories of our Dad.

I felt inspired to make home-made Caramel Sauce in honor of my Dad this year.

His favorite traditional ice cream topping was caramel, so I thought it would be fun to bring everyone a jar of this yummy goodness.

I found this recipe for Caramel Sauce last December, and served it at our Annual Holiday Waffle Breakfast. Everyone LOVED it, so I knew that it would be the one that I would make for my family.

I LOVE that it's made with brown sugar!

The brown sugar gives it such a warm and unique flavor . . . thanks to the molasses.

I enjoy is most when it's warmed up and then drizzled over ice cream; but it's also good on pancakes, waffles, and drizzled over hot cocoa and brownies. Really, the skies the limit with caramel sauce!

I hope that I've inspired you to make some for your family and friends!

simple caramel sauce

.     .     .     .     .     .     .

1 cup brown sugar

1/2 stick butter (4 Tablespoons)

1/2 cup half-and-half or cream (cream will make it thicker)

1 Tablespoon pure vanilla

 pinch of salt

.     .     .     .     .     .     .

Preparation 

Mix all ingredients in a medium saucepan over medium-low to medium heat. 

Cook while whisking gently for 5 to 7 minutes, until thicker. 

Turn off heat. Serve warm or refrigerate until cold. 

If sauce is thin, just continue cooking for a few more minutes. 

Courtesy: Pioneer Woman

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caramel pumpkin . . . a Fall inspired drink

CARAMEL PUMPKIN is a spin off another one of my favorite Fall drinks . . . Hot Pumpkin White Chocolate.   

This delicious drink can be served hot or cold . . . and can actually be considered a dessert . . . with its ingredients (including 1 full can of pumpkin!), it is quite rich and Mmmmm . . . delicious.

The decadent factor is the caramel. 

Drizzle the caramel around the rim of your glass or mug, and as you pour the hot pumpkin drink into the glass, it melts the caramel into the milk and pumpkin mixture . . . making it ever so yummy. 

Yes, the whipped cream and sprinkling of pumpkin pie spice are pretty, but its the toffee bits that give this drink its surprise finish (smile!).

A wonderful after dinner drink that will surely have your guests asking for the recipe!

CARAMEL PUMPKIN

4 cups whole milk

1 (15-ounce) can pumpkin

1 (14-ounce) can sweetened condensed milk

1 teaspoon pumpkin pie spice

caramel sauce, home made or store bought

Garnish with whipped cream & pumpkin pie spice  

. . . and toffee bits, if you have them!

In a large saucepan, combine milk, pumpkin, condensed milk, and pumpkin pie spice,
 whisking well. 

Bring to a simmer over medium heat, stirring frequently. Remove from heat. 

Drizzle caramel around the rim of the glass or mug. Ladle into mugs. 

Garnish with whipped cream and pumpkin pie spice, if desired. 

Serve immediately.  

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white chocolate and salted caramel crumble bars

Gooey CARAMEL, creamy white chocolate, and a perfect short bread base . . . make up this yummy crumble bar.  

Add a scoop (or two) of a cinnamon, or pumpkin, ice cream . . . and you have a DREAMY dessert!

  
Caramel can make an ordinary dessert, simply delicious! 

And the best part . . . it's so easy to make! I smile when friends are impressed that I make my own caramel sauce. It's only 4 ingredients, and probably the easiest topping you can prepare from scratch. 

So when I decided to add CARAMEL to this crumble bar, along with WHITE Swiss chocolate . . . I knew it would be a new favorite dessert.  I promise you'll fall in love with it too!

Here's what you'll need . . . 

INGREDIENTS for shortbread crust

2 sticks butter, softened, plus more for the pan 

 2 1/4 cups all-purpose flour  

1/2 cup granulated sugar 

  1/2 cup light brown sugar  

1 cup rolled oats  

  1/4 teaspoon fine sea salt  

1 egg, beaten 

2 - 100 gr Lindt Swiss Classic bars, chopped

SALTED CARAMEL SAUCE

1 cup sugar

1/4 cup water

3/4 cup heavy cream, room temperature

3 1/2 tablespoons unsalted butter, room temperature

1 teaspoon gray sea salt, crushed or kosher salt

2 tablespoon all purpose flour

Salted Caramel Sauce PREPARATION
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Heat saucepan on medium heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a medium amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Add flour and stir until smooth.

PREPARATION

Preheat the oven to 350 degrees F. Butter a 9 x 13-inch glass baking dish.
Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
Press the remaining crumb mixture on the bottom the prepared pan. 
Par-bake in the oven for 15 minutes.
Once removed, scatter chopped white chocolate atop the hot crumb bottom.
Evenly spread melted white chocolate, set aside.
Prepare Salted Caramel Sauce.
Once sauce is prepared, slowly pour over the white chocolate and evenly spread.
Crumble the rest of the oat mixture over the caramel sauce
Bake until lightly browned, 15 to 18 minutes. Cool completely before cutting into bars.

Enjoy!

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