One recipe in particular caught my eye in the book - Caramel Sauce! It was an easy recipe and such a versatile ingredient to have. I'm hosting an ice cream social in the coming weeks and this recipe was perfect to prepare in little jars to not only use for our ice cream sundae bar, but as little party favors as well.
from Page 318 of
2 cups heavy cream
3/4 cups light corn syrup
5 tablespoons unsalted butter
pinch of kosher salt
2 teaspoons vanilla extract
Combine all ingredients, except vanillia, in a 5 quart stainless steel or enamled Dutch oven.
Cook, stirring constantly, over medium-low heat until sugar dissolves. Bring to a simmer, brushing down any sugar crystals o sides of pan with a pastry brush dipped in hot water. Attach a candy thermometer to side of pan.Cook until thermometer registers 220 degrees, stirring occassionally. Remove from heat and stir in vanilla.
Pour sauce into a hot jar, leaving a 1/2 inch headspace. Wipe jar clean. Center lid on jar. Apply band and adjust to fingertip tight. Repeat untill all jars are filled. Let jars cool completely on a wire rack. store in refrigerator for 2weeks or freeze for 1 year.
Aside from loving this recipe, today is a special day! It's Can It Forward day and is being hosted by Jarden Home Brands,makers of Ball. Fun events will take place digitally via brand home canning products Facebook Live. Now it its 6 year, Can-It-Forward Day was born from the desire to share – or pay forward - the joy and benefits of canning, bringing together canners, gardeners and food enthusiasts alike. Canning demonstrations from popular canning bloggers, as well as the Ball brand's expert chefs will take place from – on the Ball Canning Facebook page.