NATIONAL DAY FLAVOR – Week of April 2 – 8

Flavor of…Caramel!

Caramel pairs well with sweet and savory, making it versatile and a go-to item for just about anyone who likes spending time in the kitchen. Drizzle over baked goods or folded into homemade granola, caramel is a treat. When fresh fruit is dipped or wrapped up into caramel and then rolled in salty nuts, we’re rewarded with a crunchy sweetness that is beyond compare.

A ripe peach cut in half and placed flat on a sizzling grill makes a perfect vessel for a chewy caramel to melt once heated through. Add a dollop of fresh cream and chopped, toasted pecans and your guests will be wowed!

Skip the coffee cream and add a little caramel sauce to your morning cup of coffee instead.

Caramel raises the bar on snaking.  Adding a little to pretzels, popcorn or s’mores is just the difference that takes the snack from ho-hum to memorable.

CARAMEL SAUCE

½ cup packed brown sugar
2 tablespoons cornstarch
½ cup light corn syrup
¼ cup half-and-half cream or evaporated milk

¼ cup butter, cubed
¼ teaspoon salt
1 egg, lightly beaten

Combine brown sugar and cornstarch in saucepan.  Add remaining ingredients.  Bring to a boil; cook and stir until thickened, about 3 minutes.

CARAMEL CORN

6-7 cups popped corn
2 cups brown sugar
1 cup butter
½ cup corn syrup

¾ cup tsp baking soda
¼ teaspoon cream of tartar
Dash of salt

Mix sugar, butter and corn syrup in a saucepan over medium heat.  Bring to boil for 5 minutes.  Remove from heat and add soda, cream of tartar and salt. Stir quickly. Pour over popped corn.  Mix well and bake at 200° for 1 hour.  Stir every 15 minutes.

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