Simple Caramel Recipe & A Cookie Swap with Joanne Chang

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For our cookie takedown recipe, my partner in crime made some slow cooker caramel. It turned out so tasty I wanted to make some more for my cookies for the Flour cookie swap.

Flour Bakery and Café is having a cookie swap on Sunday, December 22nd. I’d love you to join me there! Here is what you can expect:

1. The Cookie swap will take place on Sunday, December 22 at 5pm at Flour Back Bay, 131 Clarendon Street.

2. Please bring 2-4 dozen cookies and an empty tin.

3. Admission fee is $35 per person which will be donated to Room to Grow .

4. Please make sure to bring a sign for your cookies that includes: the name/type of cookies, ingredients, and any important allergy information (specifically nuts).

5. Format for the swap: all of the cookies will be labeled and laid out on our communal table. At around 5:30 Flour ‘s host chefs, Joanne and Nicole will each speak a little about their backgrounds and their roles at Flour. Then, the floor will be open for a Q+A. Then everyone will go around the table with his/her empty tin and fill it up! Joanne Chang’s cookbooks Flour and Flour, Too will be available for purchase and for signing. It makes a great holiday gift!

The goal this year is to raise $1200 for Room To Grow. Flour ask for a minimum $35 donation and would be so grateful if attendees consider a larger donation to help enrich the lives of babies born into poverty throughout their critical first three years of development.

To sign up, email info@flourbakery.com or call to donate and reserve a spot.

I can’t wait to see what everyone bakes!

Okay, so now for the caramel. I hope to try a second batch with my own homemade condensed milk but this one is so easy, I have to share it!

Ingredients:
A can of sweetened condensed milk.
Whole Spices (larger is better like star anise, ginger, or cinnamon stick)

Special equipment:
Slow cooker
Mason jars with regular lids. Even better though are the one piece plastic lids.

Directions:
Choose your spices- I did one jar with star anise and a second with cinnamon and cardamom.
Add the spices to each jar.
Pour the sweetened condensed milk over the spices up to the rim.
Put on the lid.
I left the spices steeping in the milk overnight in the fridge but I think it’s not necessary.
Put jars into the slow cooker.
Add water to crock pot up to the rim of the jars. Some of my jars were smaller and fully submerged, which was fine.
Put slow cooker on for 8 hours.
I wanted my caramel thicker so I did an additional 4 hours.
Remove jars from the slow cooker and allow them to cool on the counter.
Place in fridge when cooled.
Enjoy & Indulge.

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