Sad, Sad Margaret

Margaret is sad.

 

Sad, sad Margaret.

 

Why is Margaret sad?

She's sad because UPS lost her chocolate shipment.

She's sad because she can't make these lovelies--just the milk chocolate ones.

 

Margaret is sad because to make the milk chocolate lovelies she has to drive around town to find some high-quality, over-priced milk chocolate.

Margaret is sad because if she doesn't find chocolate, then she will have to XXXXX *insert horrible chore here* Yes, this includes Christmas shopping.

Margaret is sad because UPS Live Chat said, "Too bad, so sad. Talk to the company who shipped the chocolate. It's not our problem that it is lost."

"What? The tracker says it left Memphis on 12/8 and disappeared. Did aliens take the truck? Was it in an accident in Arkansas because of the ice storm?"  An accident Margaret totally understands and is sympathetic. She also hopes that no one was hurt if there were an accident, but we will never know, now will we? Since UPS insists it is lost. Margaret suspects someone stole her chocolate to sell on the black market. Retail it's $5 or more a pound. It isn't cheap.

"Sorry. It is considered "lost". Please contact the company that shipped the product."

"Thanks," Margaret mumbles, while thinking "well, that was a waste of time. Customer service isn't very service oriented is it?"

Margaret calls Country Kitchen SweetArt, and talks to a lovely lady called Ally. Ally promises to get on the problem with their shipping liaison, Stephanie. Ally was über sympathetic, which makes Margaret feel less sad.

But Margaret can't wait to make her chocolate. There are simply not enough hours in the day if she has to wait another week for some chocolate to arrive.

Margaret is forced to buy over-priced chocolate from a local cake shop to start the process.

Margaret is still sad.

Later, Peeps!

Foodie Friday--Sea Salt Caramels

For the last few years, I have been looking for the elusive hard caramel recipe that can be cut and dipped for candy giving. I’ve used Peter’s caramel (Country Kitchen Sweetart is actually $4 cheaper than Amazon!) for my turtles for years and have even cut them into small bite-sized squares and dipped them in chocolate. It’s wonderful and buttery, but it hasn’t quite been what I was looking for.

I had wanted to make a salted caramel. I’ve heard about them for years, but just couldn’t find the recipe I wanted . . . until now. This recipe is to DIE for! It has the sweet, salty crunchiness along with the right amount of stiffness that a good caramel should have. Try it--you’ll fall in love with it just like my ‘guinea pigs’ did!

--On a side note, when sugar cooks it splatters and recrystallizes on the sides of the pan just above the liquid line. Many recipes will recommend 'washing' the sides of the pan with water on a brush when cooking sugar. I don't do this any more. It's too time consuming and it really doesn't help. SWIRL the hot sugar mixture periodically, and when you pour the caramel out of the pan to set up, be careful not to scrape the crystalized sugar into the caramel.

SEA SALT CARAMELS

1 1/3 cup heavy cream (whipping cream)

2 cups sugar
½ cup light corn syrup (Karo)
½ cup honey (I used Orange Blossom honey, because I had it in the cabinet)
6 Tbls. butter, cut into small cubes, about 24 pieces
1 tsp. vanilla extract (Madagascar real vanilla)
2 tsp. sea salt (if you have fleur de sel great, but I used Alessi coarse sea salt)

Dipping chocolate (Merkens)

1 tsp. sea salt for decorating

Line 8-inch square Pyrex baking dish with aluminum foil. Spray with non-stick cooking spray.

Place cream in large saucepan over medium-high heat and bring to a boil. Stir in sugar, corn syrup and honey, continue stirring until mixture comes to a boil. Cook candy, swirling occasionally, until it reaches the temperature of 257 degrees Fahrenheit on a candy thermometer. Remove pan from heat and add butter, vanilla, and salt.  Stir until ingredients are incorporated; take care not to scrape sides where sugar has crystallized.

Pour into prepared pan. Scrap out caramel, but again, take care NOT to scrape areas where sugar has crystallized. Set at room temperature too harden. Lightly cover with waxed paper after it has cooled if you are letting it set overnight before you make your caramels.

Melt chocolate until it is smooth. Place waxed paper sheets on counter for dipped chocolates. Place sea salt in small container to be sprinkled (about 5-6 grains) on top of caramel.

Remove caramel from pan by using the foil ‘handles’. Carefully remove foil as it can tear. Cut caramel into 1/2- inch squares, dip into chocolate until coated. Lift out with dipping fork and place on waxed paper to dry.  Dip a few pieces (I can do about 10 without the chocolate hardening too much, but I’ve been doing this awhile) and then, sprinkle decoratively with salt. Let dry.

Take a sharp thin knife and trim excess chocolate puddling around base of caramels.  Place in paper cups or store in air tight container until ready for giving or eating! Enjoy!!