You already have mini-pumpkins?! See, I'm trying hard not to rush the season... I keep seeing these gorgeous velvet ones in the market, and I'm like, "NO. NO, no, no." Technically, until the 22nd, we're still in the height of summer, so you can forgive the temperatures... maybe. Meanwhile, I've never made caramel, so maybe that's what's missing. King Arthur just had a big spread on the solid stuff for baking, with recipes, and ... it all just seems too sweet and sticky yet. It's even cold here, but I just don't feel ready!!
I think I'll start with some fried apples, though... that always puts me in the right frame of mind...
Well, when I say "fried" I merely mean it's put in a pan with some butter, but it's not, like, oily. Mainly it's apple pie guts in a bowl, in the end -- a pat of butter, but mostly apple juice and spices. And I am not rejecting caramel sauce. I've just never made it, and don't eat it - like, at all. It was never part of my growing up. We made caramel apples once, and popcorn balls, but never... just... like, caramel in a bowl.
It always intrigues me how differently people grow up who largely have lived in the same region.
You already have mini-pumpkins?! See, I'm trying hard not to rush the season... I keep seeing these gorgeous velvet ones in the market, and I'm like, "NO. NO, no, no." Technically, until the 22nd, we're still in the height of summer, so you can forgive the temperatures... maybe. Meanwhile, I've never made caramel, so maybe that's what's missing. King Arthur just had a big spread on the solid stuff for baking, with recipes, and ... it all just seems too sweet and sticky yet. It's even cold here, but I just don't feel ready!!
ReplyDeleteI think I'll start with some fried apples, though... that always puts me in the right frame of mind...
I'm good with leaves & non-carved gourds in September.
ReplyDeleteI would think that fried food is heavier than caramel sauce. I fully plan on drizzling it on apples, popcorn, & oatmeal.
Well, when I say "fried" I merely mean it's put in a pan with some butter, but it's not, like, oily. Mainly it's apple pie guts in a bowl, in the end -- a pat of butter, but mostly apple juice and spices. And I am not rejecting caramel sauce. I've just never made it, and don't eat it - like, at all. It was never part of my growing up. We made caramel apples once, and popcorn balls, but never... just... like, caramel in a bowl.
DeleteIt always intrigues me how differently people grow up who largely have lived in the same region.
Love your caramel recipe.
ReplyDelete