caramel

To say that I'm fond of Clairesquares ($8) — a bar cookie comprised of layers of shortbread, caramel, and Belgian chocolate (think millionaire's shortbread) — is a vast understatement. Rather, these delectable treats are a strong contender for my desert island dessert pick, a statement I don't take lightly.

I had my first taste a couple years back while picnicking in Dolores Park after I tentatively grabbed a package off the shelves at the nearby Bi-Rite Market, a much-loved San Francisco-based specialty foods shop. Now, I already had high expectations, as I'm generally powerless regarding anything involving caramel or shortbread, but I was still shocked at just how good they were. I quickly devoured a sizable bar and then (only somewhat shamefully) a second.

Layers of tender shortbread, deeply browned and salt-flecked caramel, and robust Belgian chocolate combined in each bite for something far greater than the sum of their already exceptional parts and left me irrevocably hooked. Ever since that fateful day, it's been a fruitless battle to restrain myself from snapping up a package of the locally made treat anytime I see them in stock. I urge you to follow suit and try these life-changing treats yourself.

What's your desert island dessert?

Making caramel may seem like a daunting task, but it is an exhilarating (and delicious) science project that requires a little preparation, patience, and timing. Challenge your candy-making skills by trying out this soft caramel recipe by a chef from the Culinary Institute of America.

As you cook the caramel on the stove top, you will notice the sugar, butter, and evaporated milk will slowly deepen in color and flavor. Caramel expands and bubbles as it cooks, so use a larger pot to avoid a hot, sticky mess from boiling over. As you cook, your flame should be high enough to allow the caramel to bubble yet low enough to allow the caramel to slowly develop its flavors.

When you reach the magic number, work quickly and don't delay! Even a few degrees can completely change the texture, consistency, and flavor of a caramel. But use extreme caution, because caramel burns are dangerous and painful; keep a bowl of ice water nearby just in case.

Allow the caramel to cool completely before you use a chef's knife to cut the slab into strips, then into square pieces. Use your fingers to mold the individual pieces into perfect squares.

Click here for the caramel recipe.

My Fare Foodie shared these salted maple caramels that look divinely decadent!

Do you want your home to smell like a maple syrup factory, making you feel like you’re just a little elf at work? Are you craving something so buttery and rich with flavors of caramel, maple, and a hint of sea salt? Then these Salted Maple Caramels are for you!

For the recipe, check out her blog. Want to share your own delicious-looking dishes? Then join the Savory Sights group in the YumSugar Community.

Feeling uninspired by these dessert suggestions? Then here's another idea for you: caramel cream pie! This amazing dessert is everything you could want in a pie. It's creamy and rich, but thanks to the crispy caramelized rice topping, crunchy, too. The crust is a graham cracker and hazelnut mixture, so the most complex part of this pie is making the caramel pudding. However, if you follow the exact instructions in the recipe, it will turn out absolutely perfect. To serve at a party, make the pie a day in advance. Ready for the technique? Read more.

From peppermint patties to peanut butter cups, we love turning store-bought chocolates into homemade treats. A recipe we'd love to see? Ericairis's version of Twix bars.

Made these this weekend.  So rich and so yummy.  I'll never look at a store-bought Twix bar the same way again!

Do you have a delicious photo to share? Upload it to the Savory Sights group in the YumSugar Community!

In a between-seasons month like February, when we're sandwiched between January's bold, dark colors and March's sheer, sweet shades, it's good to find a color or two that can play on both sides nicely. And as Rachel Bilson's pretty eye makeup at the premiere of her movie Waiting For Forever last night shows, caramel is a really smart, flattering option. To see three good reasons why caramel is perfect for the transition, just keep reading.

Since the Giants will be playing in the World Series this year, there's quite a buzz in the air in San Francisco. It only seems appropriate to celebrate with a quintessential ball park dish, Cracker Jacks. While there might not be a prize, the flavor is a home run! The recipe has you pop your own bag of popcorn, and I was amazed at how easy it was. All you need is a little bit of olive oil. The popcorn is fresh and ready for a deliciously easy caramel sauce. In less than a half hour, you'll have Cracker Jacks. Don't forget to occasionally stir the mixture once it's drying on the cookie sheets — this ensures that it won't stick. Enjoy the World Series this week with a homemade batch of Cracker Jacks: just keep reading for the recipe.

It's been a while since I've consumed a traditional candy bar, but I'm a sucker for comparison taste tests, so when we received a shipment of Milky Way's latest product, Simply Caramel, I was dying to compare it to the original.

Unlike the classic Milky Way, which contains a layer of nougat under a layer of caramel, the interior of the Milky Way Simply Caramel is — you guessed it — nothing but caramel. I was expecting it to taste a bit like Rolos, only in bar form. In the end, I wasn't too far off — compared to a Rolo, the Simply Caramel had a milder, less pronounced caramel flavor.

It's ironic that the Simply Caramel has 2 grams more fat and 25 more calories than its original counterpart, because it seems to be skimpier on the flavor (and is actually 0.14 ounces lighter than its original counterpart). The original has an added textural component with the nougat, and more of a fudgey chocolate flavor. In the end, I'll stick to what I know best — a classic Milky Way.

Have you tried the new candy bar? What were your thoughts?

Next month, my friends and I will head to Calistoga for a bachelorette party. We've rented a house and will take the weekend to honor the bride, Melissa, with pool time, good eats, and lots of wine. On Friday night I am planning the dinner. I'll do the majority of the cooking at the house, but want to make the dessert in advance. This way, once the celebratory meal gets started, I won't have to worry about anything else. Since everyone loves chocolate, I'm baking these easy-to-transport caramel-coconut fudge brownies.

Don't be intimidated, the recipe is simple and instead of calling for a homemade caramel sauce, it uses chewy caramel candies. These brownies are portable and crowd-pleasing — making them delectable for any Summer picnic. Check out the method when you read more