Caramels- in general!

Hey there everyone!

This post won't be about sharing a specific recipe, but more of a process, as most caramels are made similarly. These are special caramels, denoted as "Carmels" in the family cookbook it's handwritten in- this is a very protected recipe from my boyfriend's family. But even if you don't make them with exactly the same ratios or ingredients, this post will probably (hopefully!) give you more confidence to get out that heavy-bottomed pot and candy thermometer and give it a whirl- this was my first time making caramels alone- I've watched before, but never done it, and these turned out just about perfect for a first try, so give yourself that chance!

Most caramels are made with a mix of sugars, dairy, butter, corn syrup, and flavoring agent(s)- in this case, good vanilla and a healthy sprinkling of sea salt across the top.

Our dairy(s) (milk and heavy cream), sugars, butter, corn syrup, flavorings, and a heavy bottomed pot with a good candy thermometer.

Add all to the pot except your butter and flavoring agent(s).

Stir constantly over medium heat until it starts to come to a boil, then...

Add in your cubed butter, and stir well until all melted and combined.

Turn heat higher and stir frequently- the boiling will start out like this, with thin, smaller bubbles.

Then over several minutes of stirring and watching, the mixture will darken, and the bubbles get little bigger and more substantial- thicker, too.

And here's the caramels right when I pulled them off the stove, before pouring in my vanilla- with eating caramels people mostly prefer finishing temperatures between 239-244 F. Then take off the heat, stir in your flavor, then pour into a well buttered pan- very well buttered!!

And here's what they look like, just poured out and sprinkled with salt.

Om nom nom, am I right? So give it a shot and make your own caramels- it's surprisingly easy, and completely worth it!

Though I'm not at liberty to disclose this particular recipe, I'd just try to find one that doesn't have too many ingredients or steps beyond what I've showed you here, at least to start with, then make it your own once you've got a handle on things!

Savor it!
love, rue

Pumpkin Pie Spice Caramel Rice Crispy Treats

Hi everyone!

This is a tasty fall recipe that's going to be a two-for-one. First, I'll clue you in on how to (super-easily) make your own pumpkin pie spice so you don't have to buy anything special or pay extra. Then we'll move on to our application in Pumpkin Pie Spice Caramel Rice Crispy Treats- just as easy as regular rice crispy treats, but with a nice fall twist. Let's go!
 

Pumpkin Pie Spice
-4 tablespoons cinnamon
-4 teaspoons ground nutmeg (fresh grated is best!)
-4 teaspoons ground ginger
-3 teaspoons ground allspice
Mix all spices together. Store airtight. Use in a myriad of fall and holiday recipes, and enjoy!

Just mix your spices together in whatever jar/container/bag you have, and use!

Pumpkin Spice Caramel Rice Crispy Treats
-3 tablespoons butter
-10 oz. (40 large or 4c mini) marshmallows
-2-3 teaspoons pumpkin pie spice (recipe above)
-1/3 cup caramel syrup/sauce (like for ice cream topping)
-6+ cups crispy rice cereal
Grease a 9x13’’ pan, set aside.
Melt butter in a large microwaveable bowl.
Add marshmallows to butter and microwave until melted when stirred (1:15-1:30 most likely, but adjust for your individual microwave power). Stir well.
Add pumpkin pie spice and caramel sauce, stir well.
Pour in your cereal, mix well but gently, then pour out into your greased pan.
Pat down uniform with greased or wetted hands/spatula, refrigerate.
[This can also be done on the stovetop, I would just be very careful about how high your heat is so that nothing burns. I haven’t done it on the stovetop so I can’t tell you particulars, sorry!]

Here's your arsenal- I betcha have at least half of these ingredients already!

Here's what your marshmallows/butter should look like right out of the microwave-
all have gotten big and puffy so that you can stir it down really nice...

Then add the pumpkin pie spice and caramel! I think I might try the addition of a teensy bit
of vanilla next time too- feel free to experiment!!

And here's what your marshmallow mixture looks like --> add the cereal and mix it all well, then...

Dump into your already greased pan
(this is an 8x8'', I made a 1/2 batch- for a whole batch you would use a 9x13'')...

Then pat flat and uniform with greased or wetted spatula or hands.
Refrigerate for as long as you can resist, then dig in!

Savor it!
love, rue

Pumpkin Spice Halloween Puppy Chow

Hi there!!

I'm sorry (not that sorry) to share sweet snacks two weeks in a row, but I had to fit this one in before Halloween, because I think it's the perfect thing to have around the house as festive snack for a party or just watching a movie or reading a scary story :) If you've been following my blog for any time, you've probably read one of my puppy chow recipes/explanations before, so I won't go into too much detail, I'll just say that this is delish, super easy, and a number of people call it 'muddy buddies', in case that rings a bell where 'puppy chow' doesn't! Let's go!

Arsenal: cereal, white chocolate, confectioner's sugar, and extras!

Mallowcreme & Candy Corn M&Ms in the corner, then the white chocolate mixture,
cinnamon chips, and a large bowl with the cereal.

Toss cereal with your melted white chocolate, and toss in cinnamon chips if using- it'll look messy- that's good!

Then get all of your cereal into your gallon bag with confectioner's sugar and pumpkin pie spice

Last, pour out onto wax paper to let it harden, then store airtight!

Pumpkin Spice Halloween Puppy Chow
-8 cups Chex cereal (I used half regular rice Chex-type cereal and half cinnamon Chex)
-12 oz. white chocolate chips (usually 1 bag) or candy melts (use orange for even more festivity!)
-1 tablespoon + 3/4 teaspoon pumpkin pie spice
-1/2 cup cinnamon chips (optional)
-1 cup confectioner’s/10x sugar
-1-2 cups mallowcreme pumpkins or autumn mix
Pour cereal into a very large bowl, and get out two spoons for tossing.
Prepare your gallon ziploc bag by pouring in the 1 cup of confectioner’s sugar and 3/4 teaspoon pumpkin pie spice, shake around.
Melt your white chocolate slowly in the microwave or on a double boiler. Once melted, take off heat and add 1 tablespoon pumpkin pie spice.
Pour white chocolate mixture over cereal and toss well. If using, add cinnamon chips as well.
Transfer cereal mix to the gallon bag, toss well.
Pour out onto wax paper to harden and throw away bag and excess confectioner’s sugar.
Sprinkle with mallowcreme pumpkins or autumn mix.
[When I made this recipe this time, I put half of the mallowcreme candy in before shaking with the confectioner’s sugar, and half after, hence the pictures being a little off from the recipe. It’s delicious both ways but for visual appeal, I’d add it all at the end]

And here's your finished product- festive, and super yummy and addictive!
Good thing I have great people to share my goodies with, or else I'd eat it all!

Savor it!
love, rue

Pumpkin Spice Syrup

Hey there!

I saw a few recipes for a syrup like this and thought I had to give it a go because the BF is such a big fan of pumpkin and pumpkin spice drinks, but neither of us can have much caffeine- this way we can make our own decaf (and super cheap!) Pumpkin Spice Lattes, or mix with soda for a cold drink. Experiment! Let's go!

Your arsenal- sugar, spices, and water (not pictured, ha)

Use a not-non-stick pot! Very important!! Dissolve your sugar in the water over medium heat.

Here are all of your spices- cinnamon sticks, ground ginger and cloves, and fresh ground nutmeg.

Add all of your spices into your sugar water mixture, and cook/steep 5 minutes, but do not let boil.

And here it is after 5 minutes- you can see how things have clarified a little and absorbed into the syrup.

I have a super-fine strainer, so I used that to strain my syrup, but you can use whatever is easiest for you- cheesecloth, etc.- you're just trying to get most of the sediment out.

And you're left with a little over 2 cups of syrup!

Pumpkin Spice Syrup
-1 1/2 cups water
-1 1/2 cups sugar
-4-5 cinnamon sticks
-1/2 teaspoon ground cloves
-1/2 teaspoon ground ginger
-1 teaspoon ground nutmeg
-3 tablespoons pumpkin puree
Dissolve sugar in water over medium heat in a not non-stick pot.
Add remaining ingredients. Heat/steep 5 minutes, keeping hot but do not let boil.
Cool for about 10 minutes.
Strain through whatever method is easiest for you- really fine strainer, cheesecloth, etc.
Store airtight in the refrigerator.
Use to make pumpkin spice lattes, sodas, or whatever strikes your fancy!

And this isn't a very glamorous presentation, but for 10 minutes work and a few ingredients I have a bottle of my very own pumpkin spice syrup- the BF gives it two thumbs up!

Savor it!
love, rue

Marshmallows

Hey there everyone!

I've been saying for months that I'll make marshmallows, but haven't gotten around to it. But, lo and behold, the 4th of July came around and I couldn't think of a better opportunity to make marshmallows than for s'mores on the 4th! Let me show you how easy- it might look complicated, but they are super simple.

First, prepare your pan with the cornstarch and confectioner's sugar mixture- we don't want sticking!

Mix your gelatin and 1/2 cup water in the bowl of your stand mixer.

Put your syrup ingredients (water, sugar, corn syrup, and salt) in a (NOT NON-STICK) pot.

Boil over medium heat until it reaches 240 degrees. Remove promptly.

This is what your gelatin mixture in your stand mixture should look like at this point.

With mixer on low, slowly pour syrup in with gelatin and whip. Then add in your vanilla and continue whipping.

Let that stuff whip for at least 12 minutes. It'll be thick and lukewarm

Here's what it looks like before you pour it out- like a giant bowl of marshmallow fluff.

Pour your marshmallow mixture out into your prepared pan- use an oiled spatula to pat it out evenly.

Then cover the marshmallows with a dusting of your confectioner's sugar cornstarch mix.

After letting sit at least 4 hours at room temperature, turn out your marshmallows- be constantly dusting the stick sides with your confectioner's sugar cornstarch mix.

And carefully cut them into whatever size pieces you desire- again, dust those sticky sides. And the sharper the knife, the better- that's my Sabatier up there (thanks Mom!!).

Once all cut up, make sure they're all un-stickied by tossing with confectioner's sugar and cornstarch.

Marshmallows
-3 packets unflavored gelatin
-1 cup cold water, divided
-1 1/2 cups white sugar
-1 cup light corn syrup (Karo)
-1 teaspoon kosher salt
-1 tablespoon vanilla (the best you can get, or your favorite!)
-1/4 cup confectioner’s sugar + 1/4 cup cornstarch
Get a 9x13’’ pan and line, grease, and then sprinkle with confectioner’s sugar and cornstarch mix (save the rest).
Put gelatin and 1/2 cup water in the bowl of a stand mixer.
Combine 1/2 cup water, sugar, corn syrup, and salt in a small saucepan over medium heat. Cover and allow to cook for 3-4 minutes. Uncover and let cook 7-8 more minutes, or until at 240 F if you’re being particular. Remove from heat immediately.
Turn mixer on low, and slowly add all syrup to the gelatin mixture, then add the vanilla.
Whip for 12-15 minutes, until very thick and lukewarm.
Pour marshmallows into pan, using an oiled spatula to spread evenly.
Dust the top with cornstarch/confectioner’s sugar (keep the rest!). Allow to sit uncovered for at least 4 hours and up to overnight.
Turn out marshmallows and cut them up as you wish. When cut, dust all sides of the marshmallow with the confectioners sugar/cornstarch.
Store airtight.

And you end up with a beautiful and truly pillowy pile of marshmallows.

Yummmmmm!!!

Then on the 4th, I put them out to make s'mores.

And they were DELICIOUS! truly heavenly. you've gotta try it for yourself!

Savor it!
love, rue

Churro Fudge

Hey there!
These are super yummy. I meant to have them made for Cinco de Mayo, but I ended up a few days late, Oh well! These little bits of Churro Fudge are super easy, just mix, chill, and roll- or spread in a greased pan and sprinkle with the graham cracker/sugar combo! Let me show you...

Your arsenal- super simple, you probably have most of it already!

Melt and mix together the cream cheese, white chocolate chips, and cream.

Add in the vanilla, cinnamon, and brown sugar.

Mix well and it should look about like this.

Here I have my chilled fudge mixture and the graham cracker/sugar mixture, and a scoop to help me.

I just scooped rough balls into the rolling mixture.

Then roll them around!

Churro Fudge
-1 bag (11 oz. approx.) white chocolate chips
-6 oz. cream cheese, softened
-3 tablespoons heavy cream
-1/2 teaspoon vanilla
-1 tablespoon cinnamon
-1 tablespoon brown sugar
-2 tablespoons white sugar
-1/2 cup graham cracker crumbs
Cream together the white chocolate chips, cream cheese, and heavy cream. Mix in the vanilla, cinnamon, and brown sugar.
Chill! Then roll into balls or press into a greased pan for squares or whatever you like.
Mix together the white sugar and graham cracker crumbs.
Roll balls (or sprinkle squares, etc.) in graham cracker- white sugar mixture.
Chill again until you are ready to enjoy!!

And here's my (perhaps not so pretty, but delicious!) finished fudge.

Pretty fun idea for Cinco de Mayo, no? If only I'd been on top of it enough to share ahead of time- there's always next year!
Savor it!
love, rue