Caramelized Apples & Pears

this looks so delicious i wish i hadn't already eaten my food budget of the week.. mmm :)

ANNE'S FOOD (annesfood.blogspot.com)
(make 2 servings)
1 apple
2 small pears
40g sugar (any kind: white, brown, vanilla, muscovado)
1 cinnamon stick
1/2tsp whole cloves
1/2tsp whole black pepper
2 whole star anise
10g buttersplash of calvados or brandy (optional)
75ml apple juice
Directions:
1) Peel & core the apple & pears, & cut them into wedges.
2) Sprinkle the sugar in a large frying pan & place it over high heat until the sugar starts to melt & brown.
3) Add the spices & the butter, & don't stir - just shake then pan gently to mix the sugar & butter.
4) Lower the heat a little, too. Add the fruit.
5) Fry for 5-6min, turning almost constantly, until the fruit is softened & has a nice, caramelized surface.
8) Add a splash of brandy or calvados if you've got it - watch out, it might catch on fire.
9) Add the apple juice & cook until it's reduced to a syrupy sauce.
10) Remove the spices - or not - & serve it w/custard or vanilla ice cream.

**NOTE: The spices are great here - but if you want to make sure you don't accidentally bite into a peppercorn, you better count how many you put in & fish all of them out before serving. Just saying.

http://annesfood.blogspot.com/2008/04/caramelized-apples-pears.html

Flan de Naranja

i was getting way too hungry putting up photos.. but then this one has custard & caramel so it didn't help :S

FROM CITRUS & CANDY (citrusandcandy.com)
CARAMEL:
6oz white caster sugar
2tbsp water
CUSTARD
1cup cream
1cup milk
100ml freshly squeezed orange juice
zest of 1 orange (finely grated)
1/4cup caster sugar
2 eggs
3 egg yolks
6 x 150ml capacity ramekins*If you're using ceramic ramekins, warm them up in the oven first before pouring in the hot caramel otherwise this might cause the ramekins to crack*
Directions:
1) Preheat oven to 160° C.
TO MAKE CARAMEL:
2) Put the sugar in a saucepan & place it over a medium heat.
3) Keep an eye on it without touching the pan until the sugar begins to melt & just turn liquid around the edges, which will take approx 4-6min.
4) Then give the pan a good shake & leave it again to melt until about a quarter of the sugar has melted.
5) Now, using a wooden spoon, gently stir it & continue cooking until the sugar has transformed from crystals to liquid & is the colour of dark runny honey – the whole thing should take 10-15 minutes.
6) Then take the pan off the heat & add 2tbsp of water, being a bit cautious here, as it sometimes splutters at this stage.
7) Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.
8) Quickly pour caramel into the ramekins, tipping it round the base & sides to coat. Set it aside while you prepare the custard.
TO MAKE CUSTARDS:
9) Heat the cream, milk, orange juice, zest & sugar in saucepan & bring to the boil.
10)Whisk the eggs & egg yolks together in another bowl then whisk in the hot cream. Strain the mixture into the ramekins.
11) Place ramekins in a deep baking dish.
12) Add enough hot water in the baking dish to come halfway up the sides of the ramekins.Cover the baking dish with foil & carefully poke some holes in the top (to allow steam to escape).Bake for 30min or until custards are just set. There should still be a slight wobble in the centre but don't worry, they will firm up on cooling.
13)Remove the dishes from the water bath & leave to cool. Cover & refrigerate until ready to serve.
TO SERVE:
14) Carefully run a knife around the edge of the dishes and invert onto serving plates. You can serve this with sliced oranges & a sprig of mint.

http://citrusandcandy.com/2008/10/orange-caramel-custards-flan-de-naranja.html

Candy Bar Fudge

This fabulous looking recipe had me sold at Candy Bar & then they added Fudge and my inner [er, outter..shhh] chubb said YAYYY :)

BY PATTY STOCKTON (family.go.com)
(makes 2 3/4lbs)
1/2cup butter
1/3cup unsweetened cocoa powder
1/4cup packed brown sugar
1/4cup milk
3 1/2cups confectioners' sugar
1tsp vanilla extract
30 individually wrapped caramels, unwrapped
1tbsp water
2cups salted peanuts
1/2cup semisweet chocolate chips
1/2cup milk chocolate chips
Directions:
1.Grease an 8x8 inch square baking pan.
2. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar & milk. Microwave until mixture boils.
3. Stir in confectioners' sugar & vanilla extract. Pour into prepared pan.
4. In a microwave-safe bowl, microwave caramels and water until caramels melt.
5. Stir in peanuts. Spread mixture over chocolate layer.
6. In a small microwave-safe bowl, combine semisweet & milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2hrs, or until firm.

http://family.go.com/food/recipe-ar-15177-candy-bar-fudge-t/

Brandied Caramel Custard

FROM NEW YORK TIMES (nytimes.com)
(makes 6 servings)
1 cup sugar
3tbspwater
3 eggs
2 egg yolks
1/2tsp nutmeg
1/2tsp ground cardamom
1/4cup brandy or cognac
2 1/2cups milk
1/2cup heavy cream
1/4cup golden raisins
Directions:
1. Preheat oven to 350F
2. Mix 1 half cup of sugar w/the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color.
3. Pour the caramel into the bottom of a 4-5cup baking dish, tilting the dish so the caramel coats the bottom evenly.
4. Beat the eggs & egg yolks together.
5. Beat in the remaining half-cup sugar, the nutmeg & cardamom.
6. Stir in 3tbsps of the brandy, the milk & cream. Pour the mixture into the baking dish, place in the oven & bake 20min.
4. While the custard is baking, mix the remaining tbsp of brandy w/the raisins.
5.After the custard has baked for 20-25min, scatter the brandied raisins over the top of the custard. They will sink in.
6 Continue baking the custard 15-20min longer, until a knife inserted in the center comes out clean.
7 Allow the custard to cool to room temp, then refrigerate at least 6hs or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

http://events.nytimes.com/recipes/1221/1988/12/18/Brandied-Caramel-Custard/recipe.html?scp=9&sq=recipes%20custard&st=cse

Classic Caramel Apples

FROM MARTHA STEWART (marthastewart.com)
(makes 6 apples)
6 wooden craft sticks
6 small apples, any variety, stems removed
1cup heavy cream
1cup granulated sugar
1/4cup dark corn syrup
2tbsps unsalted butter
Directions:
1. Insert sticks into tops of apples. Prepare an ice-water bath.
2. Bring cream, sugar, corn syrup, & butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, & continue to cook until mixture reaches 245F, 10 to 12 min.
3. Place pan in ice-water bath to stop the cooking.
4. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides.
5. Transfer to a parchment-lined baking sheet, & refrigerate until set, about 15min (or overnight).

http://www.marthastewart.com/recipe/classic-caramel-apples?lnc=443cdc53f03ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist_food_cobbler

White Chocolate-Espresso Parfait Sandwiches

FROM MILK AND COOKIES (ilovemilkandcookies.blogspot.com)
(serves 8-12)

NOTE: You will need to begin this recipe 2 days ahead.

600ml pouring cream

25ml espresso coffee

3 pieces of lemon peel

330g white chocolate, coarsely chopped

FOR THE HAZELNUT MERINGUE

4 egg whites

1/2cup caster sugar

2/3cup icing sugar, sieved

50g ground hazelnuts

20g Dutch-process cocoa, sieved

FOR THE ESPRESSO CARAMEL

150g caster sugar

75g maple syrup

1tbsp espresso coffee

40g butter, coarsely chopped

Directions:

1. Combine cream, coffee & peel in a saucepan, bring just to the boil over medium-high heat, strain over chocolate in a bowl & whisk until smooth. Cool, whisking occasionally so chocolate doesn’t separate from cream, to room temp

2. Refridgerate overnight.

3. The next day, whisk chocolate mixture until soft peaks form.

MAKING THE MERINGUES

4. Preheat oven to 100ºC.

5. Using an electric mixer, whisk eggwhites & a pinch of salt until soft peaks form.

6. With motor running, gradually add caster sugar; whisk until glossy.

7. Using a metal spoon, fold in icing sugar, hazelnut and cocoa. Trace 2 rectangles using a 20cm x 30cm cake pan as a template onto baking paper-lined oven trays.

8. Spread meringue evenly onto rectangles; bake for 40min or until crisp.

9. Cool on trays.

MAKING THE CARAMEL:

10. For caramel, combine sugar, maple syrup & ¼ cup water in a small saucepan & stir over medium heat until sugar dissolves.

11. Increase heat to medium-high & cook for 3-5min or until syrup thickens.

12. Remove from heat, add espresso, swirl to combine. Add butter, swirl to incorporate, then cool.

COMBINE:

13. Place a meringue rectangle, trimming edges to fit, into a 20cm x 30cm baking paper-lined cake pan.

14. Drizzle w/half the espresso caramel, top with white chocolate mixture & drizzle with remaining espresso caramel. Top w/remaining meringue & freeze overnight.

15. Remove, cut into squares using a wet sharp knife & serve immediately.

http://ilovemilkandcookies.blogspot.com/2008/06/o-blogger-where-art-thou.html

Chocolate & Cinnamon Flan

BY TRACY RUTHERFORD (taste.com.au)
(serves 8)
1 cup caster sugar
1/4cup water
2 cups milk
100g dark cooking chocolate, coarsely chopped
6 eggs
1 x 395g can sweetened condensed milk
1/2tsp ground cinnamon
1/2tsp vanilla extract
Strawberries, washed, hulled, quartered, to serve
Directions:
1. Preheat oven to 160°C. Line the base of a large baking dish with a tea towel, folded to fit.
2. Place the sugar & water in a medium saucepan over low heat. Cook, stirring, for 5 min or until the sugar dissolves.
3. Increase heat to medium & bring to the boil. Cook, without stirring, occasionally brushing down the side of pan with a pastry brush dipped in water, for 7 min or until golden.
4. Use an oven mitt or tea towel to hold a round 20cm (base measurement) cake pan with one hand. Pour in the caramel and swirl to coat the base and 2cm up the side.
5. Set aside to cool completely.
6. Meanwhile, place the milk & chocolate in a medium saucepan over low heat. Cook, stirring, for 4-5min or until the chocolate melts and the mixture is smooth.
7. Whisk together the eggs, condensed milk, cinnamon & vanilla in a large bowl.
8. Gradually add the chocolate mixture to the egg mixture, whisking constantly.
9. Place the cake pan in the lined baking dish. Pour the custard mixture into the pan.
10. Pour enough boiling water into the dish to come halfway up the side of the pan. Bake in oven for 40min or until just set.
11. Carefully remove the cake pan from the baking dish. Set aside for 40min to cool. Place in the fridge for 8 hours or overnight to chill.
TO SERVE:
12. run a flat-bladed knife around the edge of the pan. Carefully turn the flan onto a serving plate. Cut into wedges and serve with strawberries.

*Notes & tips:Allow 8hrs chilling time.

http://www.taste.com.au/recipes/18047/chocolate+cinnamon+flan

Bittersweet Chocolate-Caramel Apple Slices

BY SARAH PERRY & JANE ZWINGER (leitesculinaria.com)
(serves 6 to 8)
4 medium Granny Smith or Fuji apples, cored & cut into 1/2-inch slices
FOR THE CHOCOLATE SAUCE:
2oz premium artisan dark chocolate bar, chopped
1/2cup + 2 tbsps heavy (whipping) cream
FOR THE CARAMEL SAUCE:
1 1/4cups granulated sugar
4 tbsps unsalted butter, cut into pieces, @ room temp
3/4cup heavy (whipping) cream, @ room temp
1/2tsp pure vanilla extract (optional)
1/4tsp salt
Directions:
MAKE THE CHOCOLATE SAUCE
1. Place the chocolate & cream in a medium, heatproof bowl in a pan or wide skillet of hot water. 2. Set aside for 5 min, then stir & allow the mixture to melt completely. Stir until smooth. The warm sauce is ready to serve. (If made ahead, rewarm briefly in a pan of hot water or in a microwave on low power for 1 to 1 1/2 min, stirring several times, until the sauce is shiny and smooth.)
Make the CARAMEL SAUCE
3. Before you begin, make sure you have everything next to the saucepan. Heat the sugar in a heavy 2- to 3-quart saucepan or Dutch oven with a pale interior over medium-high heat; use a whisk to occasionally stir the sugar as it begins to melt.
4. As soon as the liquid sugar is a rich amber color, add the butter to the pan, whisking constantly until the butter melts. The mixture will foam slightly.
5. Immediately take the pan off the heat & slowly whisk in the cream. The mixture will foam again.
6. Continue to whisk until the caramel is smooth. Let it cool about 15 min, stir in the vanilla & salt, then pour it into a 2-cup pitcher or measuring cup. (If the sauce was made ahead, rewarm it briefly in a pan of hot water.)
ASSEMBLE:
7. on a serving platter, arrange the apple slices in one long line, all facing in the same direction.
8. Pour a wide swath of warm caramel sauce down the row, followed by a smaller pour of the warmed chocolate sauce. Serve at once.

http://www.leitesculinaria.com/recipes/cookbook/chocolate_caramel_apple_slices.html

Salt Caramels

FROM HEY, THAT TASTES GOOD! (heythattastesgood.com)
1cup heavy cream
5tbsp butter
1tsp +1tsp kosher or fleur de sel salt
1 1/2cup sugar
1/4cup corn syrup
1/4cup water
Directions:
1.Line a 8x8 pan w/parchment paper, then butter lightly the paper.

2. In a small saucepan, mix together the cream, butter & 1tsp salt. Bring to a boil, stir, take off the heat & set aside.

3. In a larger pan (preferably one with high sides) put in sugar, water & corn syrup. Bring to a boil, stirring until the sugar dissolves.

4. Continue cooking, no longer stirring but instead swirling the pan gently every min or two, until it turns a deep caramel color.

5. Carefully stir in the cream mixture, which will then bubble furiously (you do NOT want to get any of it on you). Continue cooking for about 10 mins, until caramel mixture reaches 248F on a candy thermometer.

6. Stir in second tsp of salt.

7. Carefully pour into parchment-lined pan, & let cool for 2hrs.

8. Cut into squares. Wrap in wax paper.

http://www.heythattastesgood.com/2008/09/salt-caramels.html

Easy Layer Bars

FROM RECIPE FOR A GLUTEN FREE LIFE BY MRS GF (myglutenfreecookbook.blogspot.com)
1cup shredded or flaked coconut
1cup caramel swirl or butterscotch chips
3/4cup chocolate chips
1cup unsalted peanuts
1/2 cup sliced almonds
1 (14 oz) can sweetened condensed milk
Directions:
1. Preheat oven to 350°F. Generously grease one 13x9 inch baking pan.
2. Spread 2/3 cup of the flaked coconut evenly on the bottom of the baking pan.
3. Sprinkle the caramel swirl morsels, chocolate chips, and peanuts evenly over the coconut layer.
4. Pour condensed milk evenly over the whole pan. Top with sliced almonds and 1/3 cup coconut.
5. Bake for 20 minutes. Cool completely before cutting into squares.

http://myglutenfreecookbook.blogspot.com/search?q=easy+layer+bar