THE SCIENCE OF CARAMEL

Creamy Caramels

2 Cups sugar

3/4 Cup light corn syrup

1/2 Cup butter

2 Cups 1/2 and 1/2

Butter square pan.  Heat sugar, corn syrup, butter and 1 cup of the 1/2 and 1/2 in 3 quart saucepan to boiling over medium heat, stirring constantly.  Stir in remaining 1/2 and 1/2.  Cook over medium heat stirring frequently to 245 degrees on candy thermometer.  Immediately pour into pan.  Cool.  Cut into about 1 inch squares.

Caramel Dipping Sauce

1 pound caramels, Kraft, unwrapped

20 Large Marshmallows

1/2 Cup butter

1/2 Cup Whipping Cream

Melt all together and then eat

 

 

English Toffee

INGREDIENTS

• 1 cup butter
• 1cup sugar
• ¹⁄₄cup water
• ¹⁄₂teaspoon salt
• 3semi- sweet chocolate baking squares or 1/2 cup chocolate chips or chocolate candy bars 
• 1cup coarsely broken pecans

DIRECTIONS

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.
  

Carmel Corn

1 cube of butter

1 pound of brown sugar

1/2 Cup Karo Syrup

1 Can sweetened condensed milk

20 Cups air-popped popcorn

Melt butter in medium saucepan.  Add three next ingredients and bring to soft ball stage (240).  Pour over popcorn.  Toss to coat.

 

Microwave Carmel Popcorn

4 Quarts popcorn - popped

1 cube butter

1 Cup brown sugar

1/4 Cup corn syrup

1 TBS vanilla

pinch of salt 

Put popcorn in brown paper bag that has been sprayed with Cooking Spray.  Bring the rest of the ingredients to a boil.  Take off heat and add 1/2 tsp soda.  Mix well.  Pour over top of the popcorn.  Roll up bag and microwave 1 minute on high.  Shake bag.  Microwave 1 minute on high - shake bag, microwave 20 seconds on high - shake, microwave 20 seconds on high, shake.  Dump popcorn out on greased cookie sheet.

 

Virginia Fudge

2 Cups brown sugar

2 Cups white sugar

1 Cup evaporated milk

2 TBS Dark Karo Syrup

1/2 Pound butter

Stir all ingredients together then beat while cooking until mixture oils.  Boil gently until soft ball stage (240).  Set over cold water until cool, then resume beating.  When almost set, add 1 cup nuts (pecans are the best), and place in a buttered dish and cut into squares. 

Fudge

Ingredients

• 16 oz. milk chocolate 
  
• 24 oz semi-sweet chocolate chips
• 1/2 c butter
• 1 jar marshmallow creme (fluff) (7-8 ounce jar)
• 4 1/4 c. sugar 
• 12 oz.evaporated milk

Instructions

• Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
• Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
• Pour into a greased 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

 

Carmel Sauce - Carmel Bugles

Equal amount of the following five ingredients

1.  White sugar

2.  Brown sugar

3.  Light karo syrup

4.  Sweetened condensed milk

5.  Butter

Mix and cook to soft ball stage for a dip for apples or pour over bugles. 

 

Brown Butter Caramel Snickerdoodles

Ingredients

Snickerdoodle Dough:

• 1 cup (8 ounces, 16 tablespoons) butter (salted)
• 1 1/4 cups (9.25 ounces) light or dark brown sugar
• 1/2 cup (3.75 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (13.75 ounces) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Caramel + Cinnamon/Sugar:

• 18 square or rectangle soft caramels cut in half
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
2. For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
3. Remove from the heat and scrape the butter and all the browned bits into a large bowl. Cool the butter until the texture is thick and sludgy - or at the very least, no longer warm. This cooling step is important so the cookies don't spread while baking!
4. Add the brown sugar, granulated sugar, eggs and vanilla and mix until well combined.
5. Add the flour, cream of tartar, baking soda, cinnamon and salt, and stir until evenly mixed.
6. In a bowl or shallow dish, whisk together the 1/4 cup sugar and 1 teaspoon cinnamon.
7. Scoop out two tablespoons of dough (I use a #40 cookie scoop) for each cookie, flatten into discs, place half a caramel in the center of each, roll up the dough around the caramel and roll the balls until smooth.
8. Roll in the cinnamon and sugar mixture and place the cookie dough balls a couple inches apart on the prepared baking sheets.
9. Bake for 9-11 minutes until flattened and a few cracks form in the top (see note if your cookies are flattening or NOT flattening while baking).

Caramel Apple Crisp

Ingredients

• Filling:
• 8 cups sliced *apples (5-6 large)
• 2 Tbsp sugar
• 1 Tbsp flour
• 1/2 tsp cinnamon
• 14oz caramels (2 1/4 cups)
• 6 Tbsp milk
• Topping:
• 1 1/4 cup flour
• 1 cup brown sugar
• 1 cup oats
• 3/4 cup butter, soft
• 1 tsp cinnamon
• Notes:

Instructions

1. Peel and thinly slice the apples. Toss with the sugar, flour, and cinnamon. Pour into a greased 9x13" pan; set aside.
2. Mix caramels and milk in a glass bowl. Microwave until melted, stirring occasionally. Drizzle about half of the caramel sauce over the apples.
3. Combine topping ingredients in a small bowl till crumbly and spread evenly over apples and caramel.
4. Bake at 350° for about 45 minutes, or till topping is golden brown and apples are tender. Serve with vanilla ice cream and the remaining caramel sauce.
   

   Caramel Shortbread Squares

   (I doubled this and put it in a 9 x 13 pan)
   
   
   Ingredients
   •    2/3 cup butter, softened
   •    1/4 cup white sugar
   •    1 1/4 cups all-purpose flour
   •    1/2 cup butter
   •    1/2 cup packed light brown sugar
   •    2 tablespoons light corn syrup
   •    1/2 cup sweetened condensed milk
   •    1 1/4 cups milk chocolate chips
   Directions
   1.    Preheat oven to 350 degrees F (175 C).
   2.    In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
   3.    In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
   4.    Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares

5. World's Best Caramel Pecan Pie

   1 (14 0z) bag caramels (Kraft brand preferred)
   1/4 Cup water
   1/4 unsalted butter
   3/4 Cup granulated sugar
   3 eggs, beaten
   1/8 tsp salt
   1 tsp vanilla
   1 1/2 cups chopped, toasted pecans (reserve 12 pecan halves for decoration)
   1 deep dish 9- or 10-inch unbaked pie shell
   Heat oven to 350 degrees. Unwrap exactly 36 caramels; save rest for another use.
   In a heavy medium-sized saucepan, melt 36 caramels, water and butter together over medium-low heat, stirring often until smooth. Remove from heat. In a separate bowl, mix sugar, eggs, salt and vanilla and stir until well combined. Pour egg mixture into caramel mixture, stirring quickly and constantly so eggs don't scramble until well blended. Stir in chopped nuts and pour into prepared pie shell. If you have saved 12 pecan halves, place them decoratively around the perimeter.
   Bake for 45-50 minutes until a knife tip comes out clean when inserted near the center. Remove from oven and cool on a rack. It is best served just slightly warm, or at room temperature. 

6.  

   Oatmeal Bars

   
   

   Ingredients

   Makes 1 dozen

   • Vegetable-oil cooking spray
   • 48 soft caramel-candy cubes
   • 1/2 cup heavy cream
   • 2 cups old-fashioned rolled oats
   • 2 cups all-purpose flour
   • 1 cup packed light brown sugar
   • 3/4 teaspoon baking soda
   • 1 teaspoon salt
   • 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
   • 1 cup semisweet chocolate chips

   Directions

7. Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
8. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
9. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into square.
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   Caramel Apple Dip

   
   

   

   
   

   Ingredients

   • 1 x8oz brick cream cheese, softened
   • 1 container prepared caramel dip (approx. 16 oz)
   • ½ - 1 package heath bits
   • 8-10 granny smith apples, cored and sliced

   Instructions

   1. thoroughly combine the softened cream cheese and 2 big spoonfuls of the prepared caramel dip. spread across the bottom of a glass pie plate.
   2. spread the remaining prepared caramel dip as the second layer.
   3. sprinkle heath bits all over the top. chill in fridge for a couple of hours.
   4. serve with sliced granny smith apples
   5. Recipe from livecrafteat.com

   
   

   Apple Dips

   
   

   Caramel Oat Bars

   
   

   Ingredients

   • 3 cups rolled oats
   • 2-1/3 cups all-purpose flour
   • 1 cup chopped pecans
   • 1 teaspoon baking soda
   • 1/4 teaspoon salt
   • 1 cup butter, softened
   • 2 cups packed brown sugar
   • 2 eggs
   • 2 teaspoons vanilla
   • 3/4 cup caramel ice cream topping
   • 1/2 cup chopped pecans
   • Coffee Glaze (optional)

   Directions

   1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

   2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

   3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

   4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

   
   

   Caramel, Pretzel, Chocolate Chip Cookies

   

   Ingredients

   • 1 C butter flavored shortening or butter
   • 3/4 C white sugar
   • 3/4 C brown sugar
   • 2 eggs
   • 2 tsp vanilla
   • 2 1/4 C flour
   • 1 tsp baking soda
   • 1 tsp salt
   • 1 C milk chocolate chips
   • 1 C caramel bits
   • 1/2 C broken pretzel pieces

   Instructions

   1. Preheat oven to 350 degrees.
   2. In your mixer cream together shortening/butter with brown sugar and white sugar until light and fluffy.
   3. Add in the eggs and beat until combine.
   4. Add in vanilla.
   5. Add flour, baking soda and salt and stir until combined.
   6. Do not over mix.
   7. Add in chocolate chips, caramel bits and pretzels.
   8. Drop by spoonful onto a prepared cookie sheet and bake for 8-10 minutes or until light brown. Cool on sheet for five minutes and then move to a wire rack.
   9. Makes 3 dozen.
      Picture and recipes from Your Home Based Mom

   
   

   
   

   Twix Bar Cookies

   

   Ingredients

   • 2 C plus 2 Tbsp flour
   • 1/2 tsp baking soda
   • 1/2 tsp salt
   • 12 Tbsp unsalted butter melted and cooled until warm
   • 1 C packed brown sugar
   • 1/2 C sugar
   • 1 large egg plus 1 egg yolk
   • 2 tsp vanilla
   • 2 C coarsely chopped Twix Bars

   Instructions

   1. Preheat oven to 325 degrees
   2. Chop your Twix bar into 1/4 inch chunks
   3. Cut each bar in half lengthwise and then chop into 1/4 inch pieces width wise
   4. In a bowl combine flour, soda and salt
   5. Set aside
   6. In your mixer blend butter and sugars together until combined
   7. Beat in egg, egg yolk and vanilla
   8. Add in dry ingredients and beat until just combined
   9. Fold in Twix Bar chunks
   10. Bake for 13-16 minutes until light golden brown and edges start to harden but center is soft
   11. Do not over bake
   12. Because of the caramel in the Twix they may stick a bit to the cookie sheet so use a spatula to remove (Use Silpat)
       Recipe and picture from Your Home Based Mom

   
   

   Turtle Bars

   				1/2 cup real butter 1 cup white sugar 2 TBS light corn syrup 1/2 cup buttermilk Cook these ingredients in a saucepan until boiling, then add: 1/2 tsp. baking soda 1 tsp. vanilla

   Rolo Cookies

   I have made these several times and they are so so so good. Great surprise in the middle and so easy to make.
   2 1/4 c. flour
   
   3/4 c. cocoa
   1 tsp. soda
   1 c. sugar
   1 c. packed brown sugar
   1 c. butter, softened
   2 tsp. vanilla
   2 eggs
   1 c. chopped nuts (your choice)
   60 Rolo candies
   4 tbsp. sugar
   Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press one side of each ball into pecan mixture. Place, nut side up, on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.
    

   My Mom's Peanut Brittle

   

   
   

   2 c sugar
   1 c white karo syrup
   1/2 c water 

    
   2 t baking soda 

   1/4 tsp salt 
   2 c raw peanuts
   1 T butter
   1 t vanilla
   

   ---

   Directions

   Cook sugar, syrup and water in large saucepan to 300 degrees, stirring constantly. Add peanuts and leave on burner for two minutes until kind of brown and balls up, stirring constantly. Remove from heat and add butter, vanilla and soda. Stir until butter is melted. Pour on greased cookie sheet and smooth out. Cool completely.

    

   Caramel Apple Pops

   Ingredients

   

   
   

   • 2 cups sugar

   • 2/3 cup light corn syrup

   • 1/4 cup water

   • 2 teaspoons green apple extract

   • 1 teaspoon citric acid

   • 5 drops liquid green food coloring

   • 1 cup soft caramels

   Steps to Make It

   1. Gather the ingredients.

   2. Fill a large bowl with ice and top with water and set aside. Add candy sticks to slots in lollipop mold, reaching about halfway up the circle.

   3. Combine sugar, light corn syrup, and 1/4 cup water in a small saucepan set over medium heat. Attach candy thermometer to interior of saucepan.

   4. Increase heat to medium-high to bring mixture to a boil, stirring until sugar has dissolved.

   5. Boil mixture for 10 minutes until it reaches 310 F (hard-crack stage) on candy thermometer. Immediately transfer saucepan to bowl of ice water, carefully submerging sides but ensuring no water seeps in. Gently swirl pan for 10 to 15 seconds to help mixture cool, then remove saucepan from bowl of ice water.

   6. Add apple extract, citric acid, and green food coloring immediately after removing saucepan from ice bath.

   7. Working quickly, pour syrup into lollipop molds. Let cool completely until fully hardened, then carefully peel lollipops from molds.

   8. In a microwave-safe bowl, melt caramels in microwave in 30-second intervals, stirring each time.

   9. Dip hardened lollipops into melted caramel. Place on parchment paper until set.

   How to Store

   Store prepared caramel apple pops in an airtight container, separated by parchment or waxed paper, for a week or longer. Alternatively, you can wrap each lollipop in plastic.

   Candied Pecans
   

   Ingredients

   

   
   

   • 1/2 cup light brown sugar
   •  2 tablespoons water
   • 2 cups halved pecans

   Instructions

   • In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
   • Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)

   • Break apart any pecan clusters and store in an airtight container at room temperature for up to a week, in the refrigerator for a couple of weeks, or in the freezer for up to 2 months.    Ginger Simple Syrup 

     

     
     

     Ingredients

     • 1 cup granulated sugar

     • 3/4 cup water

     • 1 cup sliced fresh ginger root, peeled

     Steps to Make It

     1. Gather the ingredients.

     2. In a saucepan on medium heat, combine the sugar and water.

     3. Stir constantly until the sugar is dissolved.

     4. Add the ginger and continue to heat, bringing the syrup to a light boil.

     5. Cover, reduce heat, and allow to simmer for about 15 minutes.

     6. Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.

     7. Strain out the ginger and bottle under a tight seal.

     8. Mix into your favorite drinks and enjoy! 

         

        Easy Salted Caramel Cheesecake

        
        

        Ingredients

        

        
        

        Caramel Sauce

        • 2 1/2 cups (518g) sugar
        • 10 tbsp (140g) salted butter, room temperature
        • 1 1/4 cups (300ml) heavy whipping cream, room temperature
        • 6 tbsp (49g) all purpose flour, sifted

        Crust

        • 2 cups (268g) graham cracker crumbs
        • 1/2 cup salted butter, melted
        • 3 tbsp brown sugar

        Filling

        • 24 oz (678g) cream cheese, room temperature
        • 1 cup (144g) light brown sugar
        • 3 tbsp (24g) all purpose flour
        • 1 cup (230g) sour cream
        • 1 1/2 tbsp vanilla extract
        • 4 large eggs

        • Toffee bits

        ---

        Instructions

        1. To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.
        2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
        3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
        4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
        5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
        6. Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside.
        7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
        8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
        9. Bake the crust for 10 minutes, then set aside to cool.
        10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
        11. Reduce oven temperature to 300°F (148°C).
        12. Pour the caramel sauce with the flour into the bottom of the crust and spread into an even layer.
        13. To make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
        14. Add the sour cream and vanilla extract and mix on low speed until well combined.
        15. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
        16. Pour the cheesecake batter into the crust, over the caramel.
        17. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
        18. Bake for 1 hour 45 minutes. The center should be set, but still jiggly.
        19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
        20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
        21. Remove the cheesecake from the oven and remove the water bath and wrapping.
        22. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
        23. Prior to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling.
        24. Store cheesecake in the fridge. Cheesecake is best for 3-4 days.

         Apple Pudding Cake

        Cream all together:

        

        
        

        1/4 Cup butter

        1 tsp salt

        1 tsp vanilla

        1 Cup sugar

        1 Egg

        Add:  2 Cups coarsely grated apples - skins too

        1/2 Cup chopped nuts

        1 Cup flour

        1 tsp soda

        1/4 tsp nutmeg

        1 tsp cinnamon 

        Mix and put in greased pan.  Bake at 325 for 45 minutes.  Sauce for apple pudding cake 1/2 cup butter, 1 cup sugar, 1 small or 1/2 large evaporated milk (3/4 cup).  Cook slowly under boiling point for 12 minutes.  Remove from heat, add 1 TBS vanilla and a dash of nutmeg.  Serve pudding warm and sauce hot.  Top with whipping cream.

        
        

        Flan

        Ingredients

        

        
        

        • 3/4 cup granulated sugar
        • 4 large eggs
        • 1 14-ounce can sweetened condensed milk
        • 1 1/4 cup whole milk
        • 1 tablespoon vanilla extract

        Instructions

        • Preheat oven to 350°F.
        • Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
        • Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
        • Set the caramel-coated pan aside to cool and harden.
        • In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
        • Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
        • Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
        • Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay – it will continue to cook with the residual heat.
        • Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
        • To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
        • Carefully lift the flan pan up. The flan should be on the plate – if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
        • Slice the flan and serve with the rich caramel sauce! 
          

          Dulce De Leche

          
          

          Ingredients

          

          
          

          1 can Sweetened Condensed Milk (or As Many Cans As You'd Like.)

          Directions

          Peel the label off the can (or cans!) of sweetened condensed milk, place it in a pot or large saucepan, and cover it with water by 1 to 2 inches. Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer.
          
          NOTE: Solid cans (without tab lids) are preferred.
          
          ***VERY IMPORTANT: Watch the water level and add water if the level of water falls below the top of the cans. Very important to keep a watch on the water level!
          
          Simmer the can(s) for 2 to 2 1/2 hours for a lighter golden dulce de leche. Simmer it/them for 3 1/2 hours for a deeper color and flavor. (Using tongs, VERY CAREFULLY turn over the cans halfway through the simmering process.)
          
          After the simmering time, turn off the heat and allow the cans to come to room temperature.
          
          ***IMPORTANT: Do not open the cans while they are still hot! Let them cool completely before opening.
          
          

          Open the cans, stir the dulce de leche, transfer it to mason jars, and store it in the fridge for up to 1 month. 

           

          Alfajores (Dulce de Leche Sandwich Cookies)

          
          

          
          

          Ingredients

          Ingredient Checklist

          • 2 cups sifted all-purpose flour
          • ½ cup sifted confectioners' sugar
          • ¼ cup sifted cornstarch
          • ¼ teaspoon salt
          • 2 sticks butter
          • ¼ cup white sugar
          • 1 teaspoon vanilla extract
          • 1 (11.5 ounce) jar dulce de leche
          • ¼ cup confectioners' sugar, or as needed for dusting

          Directions

          Instructions Checklist

          • Step 1

            Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.

          • Step 2

            Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.

          • Step 3

            Preheat the oven to 350 degrees F (175 degrees C).

          • Step 4

            Slice dough logs into 1/4-inch cookies and place on a baking sheet.

          • Step 5

            Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.

          • Step 6

            Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.

          • Step 7

            Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

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