Making Vanilla Sugar is easy. I am sure most of you have the recipe, but just in case…
1-2 Vanilla beans *I like to use just the pods after I have scraped them for another recipe. So make some Creme Brulee then use the pods here…
2 cups sugar *if you use the seed, you can increase your sugar to 4 cups
Pour sugar into an airtight container. Bury the scraped pods and seal. Let sit for at least a week to infuse the sugar with an amazing vanilla taste and aroma. DELISH in hot drinks, over cereal, in recipes like french toast and more!
An easy supper. Just set it and forget it. Perfect on a cold winter night.
ingredients
- 3-4# chuck roast
- seasoning salt
- garlic powder
- fresh ground black pepper
- cooking oil
- 40 cloves garlic peeled left whole (about 2 heads)
- 1 medium yellow onion
- 1/3 c. balsamic vinegar
- Worcestershire sauce
- sprig of thyme
- 1 bay leaf
1. Begin by tenderizing the meat with a tenderizing mallet.
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There are lots of Caramel Apple options out there, here are our faves!
Dipping Caramel Recipe
- 1 c. Sugar
- 1c. Heavy Cream
- 1 T. corn syrup ( we used light, but if you want a deeper brown color, use dark)
- 3T unsalted BUTTER (no substitutions)
Combine all ingredients into a heavy, medium sized saucepan. Place on Med high (my knobs go lo-10 and I put on 
and bring to a boil. Stir occasionally and boil for about 12-15 minutes until thick and slightly darkened.
The caramel is pretty light, but trust me… OH SO GOOD.
The Technique. . .
To dip your apples, wash, dry, and stick them.
Dip the apples into the caramel and let the excess drip off. Scrap the bottom against the side of the pan, and place onto parchment or foil that has been sprayed with some PAM. At this point, you can dip into cinnamon sugar or another light flavoring. Heavier items should wait till the caramel has set a little, otherwise, it will all just fall off the apple.
For things like nuts, pretzels, and cookie bits, just wait about 10 min. then gently roll into the item. For double dipped caramel or chocolate…
Put in fridge to set for 1-2 hours. At that point you can dip into an new batch of caramel or into chocolate. You can also drizzle chocolate at this time. Put back in fridge to set… and eat!
This recipe is adapted from the “More from Magnolia” cookbook. For special occassions try baking them in little nut cups in various sizes.
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This recipe is a family favorite. It is requested at all our parties and never lasts very long!
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I created this recipe after tasting some similar cookies at Target. One day I really craved them but when I got to the store… they were fresh out.
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