0 Guinness Extra Stout Caramel Sauce

are you a caramel freak ?...

grab your keys
go buy the Guinness
make this caramel sauce !!!

sometimes the best things happen on the way to the destination...

my goal, or destination, was sweet red cherry preserves swimming in malty Guinness syrup.

i ended up with this incredible extra stout vanilla maple caramel sauce

i looked around for Guinness reductions and found quite a few. most were for "dipping" sauces or for savory applications like beef, steak, lamb, pork, ribs etc... they didn't quite sound like what i was looking for...i didn't quite know what i was looking for !  one found HERE at Key Ingredient.com is meant for dipping Irish Soda Bread...a simple reduction of equal amounts of Guinness and sugar...YUMMMM!   and another found HERE has balsamic and honey...sounds tasty...might try that one, but i'm a little tired of balsamic at the moment.

so...with that in mind i poured the whole bottle of Guinness Extra Stout in the pot with some brown and white sugar.  fascinated by the foaming and bubbling, i stirred and stirred, tasted and re-tasted...Vanilla!...needs vanilla to mellow out the bitter taste.  still bitter...hmmmmm....Maple syrup?...that did it.

friends and guinea pigs were so mesmerized by this glistening amber pot of gold that ideas started to fly.  strawberries?...pretzels?...brownies?...milk shakes?...BBQ ribs?...ice cream sundae?...caramel cappuccino?...frappuccino?...chocolate?...BACON ?

A BIG SPOON ?... 

enough said...make the sauce !

GUINNESS EXTRA STOUT VANILLA CARAMEL SAUCE

i will preface this with...

i have only made this once and it was incredible.  i pretty much made it up as i was going...or at least i haven't seen any recipes like it for you to refer to.  so bear with me on the instructions.
basically you are just reducing the ingredients down to a caramel consistency.

1 large bottle (1 pint 6 oz.) Guinness Extra Stout

1/4 cup brown sugar

3/4 cup granulated sugar

3 Tbsp maple syrup (might want more, but don't hide the Guinness flavor)

2 tsp vanilla bean paste, or 1 scraped vanilla bean.  i used  paste


start with a large heavy bottom pot...large because this will bubble up quite a bit...a lot.
add Guinness, sugars and maple syrup.  start on low until sugar dissolves.  bring it up to medium and reduce, reduce, reduce.  stir, stir, stir...this will help prevent burning and keep the foaming up to a minimum.  i suggest you keep a watchful eye.  when it starts to thicken, add the vanilla paste.  do a taste test.  at first mine was a little too bitter so i added the maple syrup...check yours to see if you might need more than i have suggested.  keep cooking and stirring until it gets to a caramel texture.  be careful not to let it burn.  when it coats your spoon, it should be done.  let cool to room temp.

NOTES...i never refrigerated my jar...i carried this around and gave spoonfuls away the next day.
I DID make the Caramelized Sweet Cherries that i will try to post about soon.
my point is...this could get really hard if refrigerated.
AND...what is left in the jar has turned a little more syrupy, darker, with crystallization on the sides.  still delicious and great for a "dipping sauce".
SO... i do not know the shelf life or stability of this, but IT'S DELICIOUS !

0 Turkish Coffee Truffles

TRUFFLES...

pretty easy, a little messy...

fun to make and people are always AMAZED that you made such a "decadent candy".

truffles are definitely a great gift item and are sure to impress everyone.  something about them screams decadence...why?...i don't know.  it's just a ball of rich creamy expensive dark chocolate lightly coated in another layer of rich dark chocolate, lightly roasted nuts or something else wonderfully delicious...what could be so good about that ?...!

EVERYTHING IS GOOD ABOUT THAT !

everything is good about truffles...period!

this flavor combo reminds me of Turkish Coffee...i love Turkish Coffee...powerful stuff.  thick dark coffee, a hint of cardamom and sweetened with a big spoonful of raw sugar...YUM !  you have to know just the right moment to stop sipping or you get a mouthful of sludge.  did you know that there are people who know how to read your coffee (sludge) grounds?  it's just like the Chinese read tea leaves.  you turn your cup upside down on a napkin and your future could be discovered...  ive never had it done, but maybe i'll come across the opportunity sometime...i hope.

once you get the hang of it the flavor combinations are endless.

just a few weeks ago i made some i found from Giada De Larentiis for Dark Chocolate Balsamic Truffles...

for  a healthy version try Chocolate Coconut Healthy Truffles

AND for the Easiest Truffles Recipe EVER...click here

there IS a Truffle out there for everyone...

TURKISH COFFEE TRUFFLES

250 grams GOOD chocolate...i used 1 large bar of Valorona 61% 

1/2 cup heavy cream

10 smashed cardamom pods

1 star anise

1/2 rounded tsp instant espresso

1/2 tsp vanilla

put the cream into a small saucepan with the smashed cardamom pods and star anise over med heat and bring to almost boil...do not let boil. let this sit and steep to room temperature.
chop the chocolate in even small pieces
strain the pods from the cream,  add infused cream to chocolate and melt together in a double boiler, stirring until incorporated...no visible lumps

take off the heat and add vanilla extract, instant espresso and stir until incorporated.  taste test...i added just a small dash of ground cardamom because i didn't taste the cardamom enough(i only used 5 cardamom pods...it was my first time using pods)

pour this mixture into a smaller bowl and let cool just a bit before moving to fridge.

**most recipes say to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me.  

i suggest you give this a try...let the chocolate cool to room temp, stir it up a bit (i recently saw a show where the chef beat the chocolate with a hand mixer for a minute or so before chilling in the fridge) then cover and chill in fridge for a few hours, or until completely firm.  then remove and let sit out over night..(it might be too hot during the day to set)

when it is easy to scoop...should be about like ice cream...make little balls and drop them in a dish filled with cocoa powder, chopped pistachios, toasted almonds or what ever you like.  gently roll them around to coat.  place them on a parchment or wax paper lined tray.  best to put them back into the fridge for a bit.  i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out.   just remember to take them out and bring to room temperature before serving.

0 Dark Chocolate Balsamic Truffles

a TRUFFLE should look like a TRUFFLE.

that's why it's called a TRUFFLE.

smart little pigs root these craggy little knobs out of the dirt.

so...they should look like craggy little knobs that some smart little pig has rooted out of the dirt.

AND there's the little fact that  it's a lot easier to mold a little knob than a prefect ball when dealing with chocolate in the summer heat...know what i'm saying?

IMPORTANT RULE #1 ABOUT MAKING TRUFFLES

choose your chocolate wisely...don't skimp

most likely you are making them because you LOVE chocolate...

or you are making them for someone else who knows and LOVES chocolate...

or you are making them for someone you LOVE...

this is a labor of LOVE, 

so why would you waste your time and effort on inferior chocolate ?!

BALSAMIC DARK CHOCOLATE TRUFFLES

found here at foodnetwork.com from Giada De Laurentiis

ingredients

• 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
• 1/4 cup cream
• 2 teaspoons balsamic vinegar*
• 1/2 cup cocoa powder
• *NOTE...i used a good balsamic...aged 12 years.  maybe a fresher more tangy balsamic would work with only 2 tsp, but i think after reading some of the comments from the original found here i would double the balsamic to get more of the flavor.  it was not too present in the batch i made...

directions

melt the chocolate and the cream in a double boiler over simmering water until incorporated and smooth...no lumps

take off the heat and pour chocolate mixture into a smaller bowl.  add balsamic and stir until incorporated.

**the original recipe says to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me.  i was left with a gooey mess that would instantly melt to the touch.  i almost trashed the whole batch thinking i had used the wrong balsamic or something...i gave up and left it on the kitchen counter over night and VOILA !...perfect consistency for knobs and balls. 
i suggest you give this a try...let the chocolate cool to room temp. then cover and chill in fridge for a few hours, or until completely firm.  then remove and let sit out over night..(it might be too hot during the day to set)
when it is easy to scoop...should be about like ice cream...make little balls (or knobs, as i prefer), and drop them in a dish filled with cocoa powder.  gently roll them around to coat.  place them on a parchment or wax paper lined tray and EAT...or best to put them back into the fridge for a bit.  i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out.   just remember to take them out and bring to room temperature before serving.


photo below is of the truffle balls.  i think the cocoa knobs are much cuter.
if using nuts or another coating, balls work well.

0 CHOCOLATE COCONUT HEALTHY TRUFFLES

i like to call these "POWER BALLS"

a great alternative to all the sweet sugary goodies we are going to be exposed to in the next month or so. not that all those sugary goodies will be a problem or anything, but you can throw some of these together to make yourself feel good.....besides...they are really tasty!

full of goodness with natural sugars from dates and figs,  these will definitely get you through one of those "I NEED SOMETHING SWEET RIGHT NOW" moments.  you know, when you grab for bad stuff that will hype you up then put you to sleep in the blink of an eye

these little gems are so easy to make and i must say friends and family were quite pleased.  not only are they delicious, but they are impressive looking...anything "truffle-like" always seems decadent. 

i have seen many of these recipes around, but the one that caught my eye was from ANJAS Food 4 Thought called Coconut Pistachio Truffles...NOTE...i'm having trouble inserting the link, but you should really check out her whole blog.  i have tried many of her recipes and they all are fabulous...and healthy too.  try her recipe for Flourless Almond Butter Honey Cake, so simple soooo good (i'm making another one today).  try anjasfood4thought.blogspot.com.  sorry my link thingy is not working.  i will insert the info later.

here are 2 recipes i put together

the basic instructions are the same

POWER BALLS...Healthy Truffles

1st recipe

makes about 15-20 depending on how you roll

4 Calimyrna (white) figs

4 Medjool dates 

1 tsp vanilla

1.3 c. almonds 2-3 Tbsp cocoa powder

3-4 Tbsp unsweetened coconut

1 tsp coconut oil

 woops...i almost forgot to mention...i DID put a little cayenne pepper with the cocoa powder that i rolled them in.  i love the extra kick in the pants.  the ones rolled in coconut were for the ones who can't take the heat.

2nd recipe

this made ALOT...i forgot to count...24-30 ?

12 Medjool dates

5 Calimyrna (white) figs

1/2 c. unsweetened coconut

1/2 tsp cinnamon

1/2 tsp cardamom

1/2 tsp vanilla

1/4 c. salted roasted almonds

1/2 c. blanched almonds

if your dates and figs are too dry soften them by pouring boiling water over them and let them soak for 10-15 mins...i would suggest doing this.  then drain them and pat dry before using.  combine all ingredients in a food processor.  pulse at first, then give it good whirl.  you want a fairly smooth texture to resemble a smooth chocolaty truffle.  NOTE...if you want a little almond crunch inside, just add more of your almonds last to the processor and pulse to your liking.  taste as you go...check your spices.

now...with your hands, form balls the size of a cherry or a walnut and roll in cocoa powder, coconut, finely chopped nuts or anything you like...all the sudden you have these cute little beautiful truffles.  keep in an airtight container at room temperature or refrigerate.  i liked mine chilled...they kept well for at  a least a week.

0 EASIEST TRUFFLES EVER...

when i say easy...i mean EASY!!!

i've introduced this little fudge recipe secret before and will probably be bringing it up quite a few more times during these next few candy making months. so bear with while i try to come up with some more tasty, interesting and sometime odd flavors, shapes and sizes. BUT, for now, here's a shortcut to impresive truffles.

BIG secret?!...1 can Eagle Brand Condensed Milk

3 c. chocolate chips

1 t. vanilla

pinch salt

i prefer the double boiler mehtod. melt the chips and condensed milk together 'till smooth. stir alot so that the chocolate won't seize. when everything is melted

stir in the vanilla and salt. this is the time you can add anything you want. spice? heat? nut? craisins? etc...

transfer into a clean bowl/dish at refrigerate for a few hours. this is the same recipe for the easy peasy fudge i love to make, but instead of cutting into squares you just get your hands in there and roll little balls. then immediatly roll in what ever outer coating you chose. nuts are always a good choice (i like toasted almonds) or sprinkles or good ol' cocoa powder. DONE...

i'm not saying these are going to turn out like fancy delicate ganache truffles, but they are pretty darn good and definitely pass as a yummy treat.

0 KREEPY KRISPIE TREATS

WHAT !!??..like you've never made these in your life...?!

if you haven't shame on you...sometimes you just have to turn off your computer, shelve the fancy cook books...

and READ THE BACK OF THE CEREAL BOX!!!

well Halloween is right around the corner and i'm all about candy and sweets lately. hey, maybe i'll go out trick or treating this year...who'll know how really old i am if i wear the right mask...think of all the free candy oooh, pretty candy lots of different candy..sweet candy...oh sorry. i was in a candy coma......i remember when i was a kid, there was nothin' like coming home with that pillow case of goodies and dumping it out on the kitchen table for all it cavity creating glory. mom would immediately have to put the brakes on the candy flyn' frenzy or we probably would have made a few trips to the hospital, simply exploded or lost our minds from the inevitable sugar buzz.

for these Creepy Crispies?

...I READ THE BACK OF THE BOX

and i threw in a few brightly colored (Halloween special) M&M's with a few Gummy Worms shoved half way in.

my only suggestion is that if you are using M&M's work quickly and be aware that they will start to melt and split. the less you work with them the better.

i realized as i was writing this post that i have no actual picture of the squares...i just got so mesmerized by the face on the gummy worm. i just wanted to get his best side...

i shipped them off to the niece and nephews so fast i couldn't get another photo.

then again, i'm sure you know what they look like...seen one seen 'em all.

0 PEANUT, BLACK SALT CARAMELS

these are dreamy little nuggets of gold.

if you thought you couldn't make candy or just didn't want to attempt it due to the potential sticky mess that could occur ( and will at some point), don't be afraid...jump in...i did.

now i find myself a little addicted to the challenge.

wake up that candy lovin' kid in you and start out with some caramels. i started out with a recipe i found here that i think i first saw on tastespotting.com.

THANK YOU "WITHOUTSALT.COM"

my first attempt with this exact recipe was a success. they came out tasting unreal and everybody was amazed. i must say, being my first attempt, i liked them, but i would have liked the caramel just a smidge harder. as i explain in the bacon, black salt carmel post, i was so excited to make these that i went down to the nearest super market and bought a cheap thermometer that subsequently melted during the crucial stage of soft ball, hard ball and firm ball. needless to say...get yourself a proper thermometer.

i found that caramel, unlike brittles or chocolates, can be much more forgiving and you have just a bit more time to play with it. as a matter of fact, i just now finished making bacon strips dipped in caramel...then crushed salted peanuts...then dipped in chocolate (the caramel stage was sprinkled with some cayenne). we'll see if i can get a shot of those before they disappear, huh?!

so, just start out as i did with the recipe from withoutsalt.com. leave out the bacon, if that scares you...and you'll find this base caramel recipe an easy and tasty one.

i almost forgot...for this recipe i started off with the base carmel recipe...poured it into a buttered 2 qt. pyrex. then immediatly started putting huge Virginia salted roasted peanuts on top. i pushed a few of them down with a tooth pick (and my finger-being careful, it's hot). i opted not to put the peanuts in before pouring because i wanted control of peanut spacing...i guess it's a control issue? then lightly sprinkled with the black salt...careful, because black salt seemes to be a bit powerful and the peanuts are salted. for another batch i made last week, i sprinkled chopped arbol chilis for a yummy spicy kick. so try anything you want, as i said caramel is forgiving AND a great blank canvass for all sorts of flavors.

0 SPICY BACON PEANUT BRITTLE ... YES!

BACON...BACON...BACON...

if i could just put a touch of bacon in everything, i think i'd be happy...

well, let me rethink that...i'm already pretty happy!

AND, i already DO try to put a little bacon in everything!

oh, and don't forget the spice. i have to have a bit of (who am i kidding)...ALOT of spicy heat in everything i eat. my breakfast usually has 3 kinds of peppers in it. lunch? pepperocini and Sarachi, and dinner? Tapatio and jalapenos on the side.

do they make a flamin' hot toothpaste?

i found this brittle recipe at cooks.com

i did, however, add some vanilla. i read in a Betty Crocker recipe to...

liquify the 1 tsp baking soda with 1 tsp vanilla and 1 tsp water.

i think it makes it easier this way.

also this recipe calles for 2 c. chopped peanuts (i prefer wholes and halves) AND, i think it needs more than 2 c.

use thick bacon cooked however you do it best, but make it CRISPY.

for the spice i used red pepper flakes (use at your discretion)

add all your extras when you add the peanuts according to the recipe

oh...and i used good large roasted salted Virginia peanuts
always use a GOOD candy thermometer. i learned the hard way. a few recipes down the drain and a few lame thermometers melted and/or returned.
have fun...

0 CHOCOLATE-CARAMEL BACON CANDY

MORE BACON CANDY ?...

well, actually, i forgot about this batch. this was my first atempt so i know it looks a bit rugged. i, of course, made some real rookie candy makin' mistakes, but how can you really ruin something with 3 basic ingredients ?!...

my vision was long crispy strips of thick bacon, dipped in yummy chewy caramel, then dipped in chocolate...sounds cool, huh?

but they looked ugly 'cuz i had no idea what i was doing.

end result?...TASTY!!! definitely tasty...but have to work on the execution.

i won't bore you with a recipe, because what is it?...

get your favorite thick bacon and cook it up nice a crisp. i prefere the microwave method

make your carmel...i googled some recipes and just chose one (i'll try to find it)

dipp your bacon in the carmel and let cool on some buttered wax paper

***ok...this is where i made my 1st big WRONG!...i thought just wax paper would do...BUT APPARENETLY NOT !!!...my caramel stuck like glue. i had to pry each piece off, hence the reason for my bacon being in pieces.

anyway, after that...my 2nd mistake...

i have no idea how to work with chocolate, so i just melted some chips and dunked the carmel bacon bits in...i know for a fact there is a better consistancy to be made for dipping, but i didn't research and i had a bee in my bonnet to get these done.

so, like i said, ugly buggers, but tasty and fun and a good conversation piece.

i'll try again. i kept some the way they look in the photo, but then i had a "fix-it-idea"

click here to see what i did with the rest

YUMMMMM !!!!!

0 BACON...CARAMEL...FUDGE...help me...!?

okay...let me just state for the fact...
YOU GOTTA TRY THIS !!!

lately, i'll admit, i've become a bit preoccupied with bacon. can't seem to get enough of it. i keep putting it in stuff or think about what i can add it to. i'd probably consider wearing eau de bacon if Kiehl's would come out with a new scent. stange, but i don't think my friends and taste testers are feeli' my obsession.

i think this idea started when i heard there was chocolate dipped bacon at the orange county fair. i was dying to go fight the traffic and parking JUST to try the darn bacon, but, alas, i couldn't get anyone to go with me so i thought i'd try my hand at it. of course, i had to one up the idea...so i came up with this...

i love that it accidently turned out looking like bacon

CARAMEL DIPPED BACON FUDGE

there's no real need for a recipe here. i mean, what you see is what you get. but i do have a few suggestions.

1st...start with good thick bacon. i like to trim some of the big chunks of fat off. (you know, like the ends sometimes have about an inch of plain fat). don't get me wrong, there's nothing wrong with bacon fat, but for this i like the meaty crispy parts.
2nd...it's important to get your bacon good and crispy. i prefer the microwave method. it takes a while, but if tended to, it will come out nice and pretty with all the grease soaked up in the paper towels.
next, choose your favorite caramel recipe. i'm definitly a novice at this candy making so i have no pointers for this step. dip your bacon and let it cool and set on a silpat or buttered wax paper or what ever you recipe calls for.

now for the FUDGE...i have a new (new to me, but old school) quick recipe for chocolate fudge and i got it from the Eagle Brand recipe site for their fool proof chocolate fudge. i know there's all kinds of better fudge rcipes out there also known as fool proof (marshmallow cream is a good one), BUT THIS ONE IS NO FAIL !!! EASY and QUICK.
it kinda comes out like putty, so don't be alarmed AND don't try to continue melting it to liquid...it ain't gonna happen...just make sure everything is incorperated. now would be a good time to add some HEAT...i forgot to add the red pepper flakes i wanted. a bit bummed about that but YOU try it. anyway...i lined my dish with foil instead of wax paper...i just find it easier to work with.
spread 1/2 the fudge in your dish. layer your caramel bacon down in pieces or chunks (whatever you have left....if you haven't eaten it all). press it down lightly so you think there will be no air between. then spead remainder of fudge. again making sure there's no air trapped. smooth out the top or make it however you want it to look, cuz, trust me...it ain't gonna move...no budge fudge...
okay...let's wrap this up...i don't know if my pieced together instructions help, but like i said...just try with this combo you'll love it.... however you put it together will be fabulous...

0 BACON BLACK SALT CARMELS

that's right!...bacon, salt AND sugar !!!!!

1st and formost i must thank notwithoutsalt.com for this killer recipe

my only addition was the black salt idea. it works...and it looks cool. next time, and there WILL be a next time, i think i might add a bit of heat, like some cayenne or some red pepper flakes might be even more visually enticing. i passed these out to some friends and i must say, they had a hard time wrapping thier head around the idea of bacon in a candy, but after they wrapped thier lips around one, eyes lit up with surprize.

as for making these gems, well, that's another story...i am definitely a newbee to the candy making world. i proved that to myself when i tried making the bacon prailines i found on tastspotting.(i'll try to find the website, but you can do a search on tastepotting.com , sorry...they look killer to). anyway, i totally flubbed that one up. i wont blame it on the cheap thermometer i hurried to the market for in my excitment, but i'd like to. what a waste of good crispy bacon and toasted pecans...i was soooo bummed. then i found this yummy recipe , and once again, couldn't help myself. oh, and yes...i used the same lame thermometer!!!...hence the reason they didn't quite get to the correct caramel consistancy i would have liked...instead they were pretty soft. some people prefere thier carmels this way. kinda reminded me of the scotch kisses they have at SEE's candy...still yummy, but not chewy.

anyway...to make a long story short, if this is a story at all, ...i will be testing these puppies again soon as i hope you do as well. they are a definte treat, let alone a great conversation piece...