Salted Caramel Sauce
Ingredients:
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2 cups of sugar
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Grated zest of half Lemon
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2 Tbsp of lemon juice
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90g Butter
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1/2 cup cream
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1 tsp os salt
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In a larger pan add sugar, lemon juice and zest.
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Heat on medium, mixing vigorously so it doesn't stick, but allowing time for the sugar to sweat.
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As the sugar heats up it will start to turn brown.
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When it has dissolved completely add the butter at room temperature chopped into cubes, whisk for about 1-2 minutes.
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Add the cream, continue to whisk and let it boil for 1 minute.
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Remove from stove and add salt.
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Wait to cool before placing into hot jars.
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Place lid and turn jars upside down to ensure seal.
Water Bath Canned Milk
I have been experimenting with Water Bath canning and found this to work. This is how I do it, for my own consumption.
This recipe doesn't follow any government approved guide lines. Yet I have kept semi-skimmed milk on the shelf for three weeks using this method without it going bad.
Spiced Chocolate Milk and Mocha Coffee Creamer with Salted Caramel Sauce
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Ingredients:
For the Chocolate Milk
Milk Powder
Chocolate Powder (your usual)
Sugar
Pink Himalayan Cinnamon Salt
(or pinch of plain salt and cinnamon added separately)
For the Mocha coffee Creamer
Milk Powder
Raw cocoa
Coffee
Sugar to taste
Nutmeg
Vanilla extract
Salted Caramel Sauce (optional)
Directions:
Prepare your Canner. Don't let the water boil.
Soak lids into boiling water until ready to use.
In a large pan make 4pts of milk according to pack instructions (mine called for 4 1/2 Tbs for 1pt of water).
Simmer on low to medium heat.
Add 6 Tbs of instant chocolate powder, 3 Tbs of Sugar, pinch of salt and cinnamon.
Mix well.
If you have a food thermometer bring it to at least 71*Celsius ( pasteurising temperature), if not jut keep it hot without boiling.
At this point you want to keep whisking it for 1-2 minutes to keep a consistent temperature.
Remove from heat.
Fill hot sterilised jars slightly past shoulders' level.
Wipe rims with a damp cloth or kitchen towel and place lids and tighten rings fingertip-tight.
If you have enough Milk left in the pan, make 1pt of strong instant coffee and add, if not make 3pts of milk to 1pt of coffee.
Simmer.
Add freshly grated nutmeg, 2 Tbs of Raw cocoa, sugar to taste, 1-2 tsp of cinnamon, 2-3 drops of vanilla extract and 1-2 tsp
Salted Caramel Sauce. Mix well.
Bring to 71* Celsius and whisk for 1-2 minutes.
Remove from heat.
Repeat the process to fill the jars.
Lower all your jars into the Water Bath Canner, making sure that the lids are well submersed in water to ensure seal.
Cover.
Set timer for 15 minutes, making sure the water doesn't boil for this time, for the last 5 minutes turn the heat up and bring it to a gentle boil.
Remove jars and leave undisturbed for 24 hours before removing rings, ( if using canning lids.)
If you want leave all extra ingredients out and Can plain milk.
Lug Lids work well, I'm told, but I haven't had time to see the results for my self, not in a way that I feel confident enough that it will keep the milk safe for long. But I have canned both powder and semi-skimmed milk this way in canning jars, and it has kept in the cupboard for three full weeks. With milk if spoilage was to happen it would have happen during that time.
This is how I do it!
Would be great to hear from you if you have tried this method before, or if you will experiment with it.
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Cookie Shots
Ingredients:
1 (roughly 220g) cup unsalted butter
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
Pre-heat the oven at 170'C
Grease molds.
- You can buy silicone cookie shot molds or grease whatever you have at hand like espresso cups.
Cream the butter and sugars together
Add the yolk and vanilla extract and combine well
Add flour and salt and knead together inside the bowl until you have the desired consistency.
Start pushing the dough into your chosen molds making the walls thick enough so they break once removing them but with enough space in the middle to hold your shot.
I didn't have enough dough left to make this cookie shot higher.
Chill for 10 minutes before baking for 20/30 minutes
Take from oven, allow to cool completely.
Remove from molds.
Melt 70g of chocolate in a bowl in Bain-Marie. (Don't let the bowl touch the water. If needed add a tsp of unsalted butter to make it runnier)
Fill the bottom of the cookie shots with melted chocolate return the excess to the bowl let it coat all sides of the cookie. Or cover the outer side with a layer of chocolate.
Serve with milk, plain. Or who knows, VODKA. Get adventurous!
