Monday, August 31, 2015

Homemade Caramel Apples

I guess I should have waited for cooler weather to make these treats.  I fought the melting caramel battle and ended up refrigerating them to firm them up. I was cooking for a friend and made these for her kids.
This recipe made 6.  Wash and dry your apples, set aside and push a stick into the core.  I think if you refrigerate these the caramel will adhere better.  I hope I remember that next time.  In a heavy pot, mix 4 tablespoons of butter, 1 cup of light corn syrup, 14 oz. sweetened condensed milk and 2 cups of white sugar.  Cook this over ed/high heat until it comes to the soft ball stage, stirring occasionally.  Remove it from the heat and stir in 1 tsp. of vanilla extract.  Let this sit for a few minutes.
Sit them on a cookie sheet sprayed with cooking spray.

I drizzled some melted chocolate over them. 

My friend's husband loves eggplant parmesan.  I picked up some eggplant at an Amish market over the weekend and made him some.
I don't like eggplant parm when it is soaked in tomato sauce.  I like to keep it crisp and add jut a bit of sauce.  So, I fry the eggplant until it is very crisp and drain it on paper towels.
I usually serve it on top of cacio e pepe with a drizzling of spaghetti sauce on it.  I top each slice with provolone cheese and a slice of fresh mozzarella and add a dollop of pesto.  You can find the step by step here: