Heavenly Caramel Brownies

Let me preface this recipe by announcing my love for caramel. I have never met a caramel (or butterscotch) that I haven't liked. Caramel is the combination of the two best food groups in the entire world- sugar and dairy. When delightful caramel is combined with brownies, the other best food group in the entire world,  you end up with.. diabetes. NO! I meant to say Heavenly Caramel Brownies! In all reality, I ate a couple of these brownies and had to give them away to a friend because I was afraid I would eat them all in the matter of hours. I haven't yet mastered self-control. *Working on it*

Ingredients:
14 oz. Can of sweetened condensed milk caramel. Learn how to make this HERE*
1 C. Granulated sugar
2 Eggs
7 oz. Semi-sweet chocolate chips
9 oz. Salted butter, divided (one stick+ 1 tbsp.)
2 tsp. Vanilla
2/3 C. + 3 tbsp. AP flour

Optional Powdered sugar for garnish

Instructions:
1) Preheat oven to 350. Grease 9X13" baking pan.

2) In large bowl, cream together 8 oz. ( 1 stick) butter and sugar until smooth. 

3)Add eggs and vanilla, whisk until combined.

4)Melt semisweet chocolate with 1 Tbsp butter, (Either in the microwave in 20 second intervals, stirring frequently, or in a saucepan over low heat, stirring constantly until fully melted).

5)Add melted chocolate to mixture and whisk until combined.

6) Add all dry ingredients and whisk until combined.

7) Pour batter into greased pan and spread evenly.

8)Dollop the thick caramel all over the top of the batter and either smooth out over top, or swirl 

into the batter.

9) Bake for approximately 40-45 minutes, or until middle appears to be set and a toothpick comes 

out clean or with moist crumbs. 

Let cool completely before serving. It will be much easier to cut, and these brownies

 don't taste good while they are still hot out of the oven. 

How to Turn Sweetened Condensed Milk into Caramel!

I'm sure this trend is well-known by now, as I have seen it on Pinterest a time or two. However, I have been reluctant to try it due to the fact that "set it and forget it" type recipes have never been my style. To me, cooking is about the journey AND the destination. I love eating- I love it so much that it inspired me to cook and bake. I have grown to love spending an extra hour or two a day cooking in the kitchen. I enjoy staying up late at night the day before a holiday to prepare appetizers, desserts, and home cooked meals. For a while I simply didn't understand why someone would want to REDUCE the amount of time spent  in the kitchen, because cooking was and is a hobby of mine...

   However, life happens! We, as human beings, are busy! As a commuting college student, I completely understand that not everybody has the luxury to take their time and enjoy cooking and baking. Sometimes in life, we must take shortcuts. I have come to the conclusion that we can learn some extraordinary tricks when we take shortcuts. Here's some evidence to back up my theory. 

THE EASIEST CARAMEL RECIPE EVER:

1) Peel the label off of a can of sweetened condensed milk (So the paper doesn't come off and make a mess). You can boil up to 4 cans at a time if you would like.

2) Put can in a large pot. 

3) Fill pot up with water- making sure water level is well above the height of the can. 

4)Simmer for 3 hours. DO NOT LET WATER LEVEL SINK BELOW THE CAN. REFILL WITH WATER AS NEEDED. 

5) Take pot off heat and let water and can cool completely before handling. 

In all reality- Take the label off the can and boil it in a big pot of water for 3 hours. Don't let water boil low enough that the can sticks out of the water.  

Then you will have this: 

Although families have been making this caramel for generations, there is a slight risk of having your can(s) explode. I'd like to make the case, however, that people have had their cans explode because they don't follow directions. If you don't puncture the can and if you top off the water periodically to make sure the can is never exposed to air, there is no reason for your can to explode. I have done quite a bit of research before I posted this on my blog because I didn't want to share a recipe that isn't safe. After doing some research I have found that the (very slight) chance of the can exploding is usually the result of people who puncture their cans and don't fully submerge them in the water. So shame on them for not following directions!

By the way- Why does sweetened condensed milk turn into caramel when cooked? Because to make caramel you cook sugar on the stove and whisk in cream when the sugar melts and becomes a caramel color. 

Caramel=melted sugar + dairy

Sweetened condensed milk= Sugar+dairy

This recipe makes a thick (scrumptious) caramel. If you'd like your caramel to be looser, you can always scoop the caramel out of the can and simmer on medium-low heat, whisk a little cream into the mixture until you get desired consistency, and let cool! 

Sweet and Sour Meatballs

This is just a quick additional recipe I wanted to share. I have seen similar recipes posted on Pinterest lately, and I just wanted to share a quick appetizer that my mother learned from my Aunt many years ago. My mom was so excited about this quick and delicious recipe that she has continued making it frequently for many years. Some versions I have seen on Pinterest call for a bottle of BBQ sauce and a bottle of grape jelly, which may be tasty, but it certainly wouldn't taste very "sweet and sour". The combination of grape jelly and chili sauce is a perfect balance of flavors. 
    This recipe is very forgiving. I usually aim for about equal parts of grape jelly and chili sauce. If you want more sauce, you can use a little more chili sauce and grape jelly; if you want less sauce you can use less grape jelly and chili sauce. I have attached photographs of a pot of meatballs so you can gauge how much sauce the recipe makes.  I personally think the recipe is perfect as-is! 


Ingredients:
2 pounds of frozen meatballs (or homemade)
12 ounce bottle chili sauce
12 ounce jar of grape jelly

Optional: Pinch of red pepper flakes

Instructions: 
Stove-top method: 

1) Pour chili sauce, grape jelly, meatballs, and optional pepper flakes into a large heavy bottomed saucepan or dutch oven. 
2) Cook on low heat for about 2 hours. If you are in a hurry, cook on medium heat until sauce has combined nicely and meatballs are cooked through. (Like I said, this recipe is very forgiving and adaptable)

Crock Pot:
1)Put all ingredients in crock pot and cook on low for 3 hours.

So sorry for the quality of my pictures. They are all taken on my Iphone 4. I will have a new camera soon and I am very excited!