Applauding Teachers

Chocolate and Soft Honey Cream Caramels in process of  cutting.

Well there are always times for first times, and again last week my youngest child gave me another first time experience when we participated in Teacher's Appreciation week at his two day school.  We made cards for each of his teachers and I moved my inspired-bottom-half to the kitchen.

Inspirations came from having been sent a jar of wonderful homemade soft caramels.  I just had to learn how to make them so we could enjoy them ourselves and share with others.

Filling jars of sweetness for all of Benjamin's teachers, gave me a good excuse to try homemade caramels without added too much weight to my own hips.

Make into squares and wrap in parchment paper.

They turned out wonderful...to my surprise, and I plan on tweaking them some more by using vanilla beans next time.

As I entered the school where I mentor I over head the plans for Teacher's Appreciation within the public schools.  The teachers were having massages during their lunch breaks and meals catered from near by restaurants.  What a wonderful joy to see that those who work so hard were being giving a pat on the back...literally.

So this home school mom of 22 years participated in Teacher's Appreciation week.  Now don't get me wrong we have appreciated coaches and co-op teachers with gifts, but this is first time we have been part of an organized Teacher's Appreciation.

So I send an applaud to all those who have taught in - Sunday School, Church Youth Groups, Public or Private Schools, Music, Art or Sports....and of course, for those of us who have home schooled also....you are all appreciated!

From my test kitchen.  There were plenty recipes online, however, I used this one and checked out the cookbook from the library. I will probably purchase this cookbook.  The cookbook is packed with wonderful recipes.

The Sweet Melissa Baking Book - Melissa Murphy

Honey Cream Caramels

1 cup light corn syrup

1/2 cup of clover honey

2 1/2 cups of sugar

1/4 teaspoon kosher salt 

2 cups heavy cream

1 Tablespoon unsalted butter

1 Teaspoon pure vanilla extract (trying vanilla bean next time)

( I used 1/4 cup of roasted and crushed walnuts to cover bottom of pan)

(Sea Salt to sprinkle lightly over top)

*( ) are my additions

Lightly butter an 8 x8 x 2 in square pan - I lined my pan with parchment paper, up all sides 

1)  In a large non reactive saucepan over medium heat, combine the corn syrup, honey, sugar, salt, heavy cream and butter.  Cook, stirring continuously, until the mixture reaches 250 degrees F on a candy thermometer.  Remove from the heat.

2)  Stir in vanilla

3)  Pour the caramel into the prepared pan.  Sprinkle with Sea Salt (this really adds so much, don't forget it, salt was in the ones I was sent)  Set aside, uncovered, in cook place to firm up...I left my over night

4)  When firm you can pull the parchment paper and the candy comes out of the pan and ready to be cut.  You might have to butter your knife....cut into squares

Wrap each square in wax or parchment paper.  The caramels keep in an airtight container in a cool dry place for up to 2 weeks.  (Do not leave the caramels in the open air and walk away from cutting for hours...they will just slowly melt out of shape.  So wrap and put in airtight container....I learned.)

For Chocolate....add 4 ounces of best-quality unsweetened chocolate, finely chopped in with vanilla at the end and stir until smooth.

I hope you enjoy!!! Maybe one day you can come to my test kitchen.  Benjamin will be there to greet you with a smile.