Tricks + Treats: Spiced Caramel Buttons by Sarah Rhodes

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Hey everyone I'm Sarah Rhodes, a photographer with Team Rhodes Weddings! I'm excited to share a quick *Treat* with you today. It's perfect for cold autumn days. 

Making caramel sounds super intimidating but it's actually so easy, you will laugh. 
Shopping list: (you won't need to go shopping... I guarantee you have all of this)
3/4 cup to 1 cup white sugar
butter
cinnamon and nutmeg, or Apple Pie Spice
a cookie sheet lined with wax paper or a Silpat (if you have one)

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The first thing you need to do is make sure your saucepan has nothing in it - no crumbs or leftover food, or charred bits! It has to be unblemished. 

Pour about 3/4 cup of sugar into your saucepan before you turn the stove on. Shake it around to make sure it's evenly distributed over the pan. You may need more or less depending on the size of your saucepan. 

Turn on the stovetop to medium heat, and just wait. Don't stir or touch it. Wait some more.... wait about 5 minutes or so. Be ready with a stirring spoon that can withstand high temperatures - I used a wooden spoon, but a metal one will be fine! 

Keep a close eye on it now as it starts to melt along the edge. Keep picking up the pan and shifting it, to prevent the sugar from burning. As it starts to melt more, turn the heat down just a little bit. Once most of the sugar is melted, then take your spoon and stir it up a bit.

JUST after the caramel starts to smoke, remove it from the heat, and immediately add a generous spoonful of butter! This will stop it from cooking. Be careful of sputtering hot caramel - it's a good idea to wear an oven mitt when you add the butter. Stir it up completely! Add a teaspoon or two of vanilla extract and a few dashes of apple pie spice (or just cinnamon and nutmeg if you have those). Stir it again.

Spoon out as many drops of caramel as you can onto your cookie sheet while it's hot! Let them cool in the fridge. 

And ta-da! You made spiced caramel buttons! You can eat these straight (they're hard, not chewy), but what I like to do is put them in coffee, in steamed milk, in apple cider, or even a hot vanilla bean tea. They dissolve easily in your hot beverages for a good autumny caramelly treat! They'll keep in your fridge for 2-3 weeks.

*Thanks so much, Sarah! This recipe looks like so much fun! We adore you.... Elsie

 

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