Salted Caramel

It is no secret that I have been known to offend people on occasion.

I have even been known to clear a room.

Always on accident of course.

This mouth (and these fingers) just lack a sensor.

So on Saturday night, Wes and I attended our friends Lindsey K and Mike’s engagement party.

Which means we got to get all dressed up.

I opted for a new (and trendy) lace skirt I had ordered.

A skirt that my mother complained was way to short.

As she does about pretty much everything that I wear.

Every time she tells me that my dress or skirt is too short, I give her the same shpeel.

I am a young lady. I am allowed to either show off my legs or my cleavage. Not both. Just one.

She laughs at me and shakes her head every time.

At the party, all of my friends were complimenting me on my skirt.

I of course decided to explain to them the disagreement I had had with my mother.

So I loudly proclaimed to the entire room…

“I am a young lady! I am allowed to show either my legs or my cleavage!”

The father of the bride promptly stood up, and swiftly exited the room.

He might have even spit out his drink a little.

Whoops.

My lack of sensor might not be trendy, but my skirt and salted caramel are.

Which is why I made salted caramel for the party.

And even though you shouldn’t copy my statement, you should copy this recipe.

You will need…

1 cup sugar

4 tablespoons water

2 tablespoons light corn syrup

½ cup heavy cream

2 tablespoons butter

½ teaspoon lemon juice

½ teaspoon kosher or sea salt

Start by combining the sugar, water and the corn syrup in a large saucepan and stir it with a wooden spoon over medium heat until the sugar is dissolved.

Stay patient.

It seams like it taking a really long time, but all of a sudden the liquid will look completely clear. Be patient.

When the sugar has dissolved, cover the saucepan and let it cook over medium heat for 3 minutes.

After the 3 minutes, remove the lid and increase the heat to medium-high heat. Bring the mixture to a boil.

From this point, do not stir. Instead, swirl the liquid around the pan so that the caramel doesn’t burn.

Continue to cook the caramel until it turns into an even amber color.

Then remove it from the heat and let it stand for 30 seconds.

Now, carefully pour the heavy cream into the caramel mixture. It will bubble up fast and is very hot.

Gently stir the mixture.

Add the butter, lemon juice and salt.

Stir until combined.

Move the caramel into a storage container and let it cool, stirring every couple minutes until it has cooled. About 20 minutes.

Now you can use it for whatever your fancy may be.

Perhaps bring the people back that I scared away?

Love and Beer Floats

Angela