You Can’t Win Em All!

My recipe didn’t win the A Chile & A Spoon challenge, but thanks to everyone that voted and solicited votes for me!  I came in 5th, not bad for my first attempt.  Moms have nothing on social media.  My mom blasted a email to everyone near and far and was even willing to go to the library to get around the one vote per IP constraint and cast extra votes.  On vacation.  In the sun. Epic!


But hey it is not a total loss, finding and making the salted caramel recipe was worth all the effort.  SO.  FLIPPIN’. DELICIOUS.  With or without the chile.  Plus I discovered a few great recipes to try; chile oil, ceviche, vegetable posole, and a slow cooker pulled pork with red curry ( I heart red curry).   Oh and did I mention I got a whole lot of dried chilies in my cupboard thanks to Marx Foods and this challenge.  Also I am now eligible to be part of the Ridiculously Delicious Challenge in the new year.  I may have the contest bug.
In my opinion I’d say I won more than I ever intended, and had a ton of fun trying. After all Mom always says “it is not if you win or lose, it’s how you play the game”.  Or is it “it is not whether you win or lose”?  At any rate, give this sea salt recipe a try it is a WINNER!
Salted Spicy Caramel Saucemakes about 1 1/2 cups
1 C. sugar
1/4 C. water
2 T. light corn syrup
3/4 C. heavy cream
1 Guajillo chile, dried
4 T. butter
1 t. gray sea salt

1. Roast chile in a hot pan, a few seconds each side.
2. In a small saucepan combine cream and chile (whole), heat to warm.
3. Remove from heat and leave chile to soak.
4. In a saucepan combine, sugar, water, and light corn syrup.
5. With a wet pastry brush, wipe down any crystals on side of pan.
6. Bring to boil over high, continue to boil until a deep amber color.
7. Swirl pan lightly to combine. Takes about 5-7 minutes.
8. Remove from heat and gradually whisk in cream (minus chile), butter, and salt.
9. Stir until smooth sauce forms.  May clump for a bit, keep stirring.
10. Cool at room temperature.
11. Store in container with chile added in whole.
12. Stores in refrigerator.  Will last a few weeks, reheat to serve.

Chile is optional, if you prefer to leave it out just make the caramel as directed ignoring the chile references.
I would love to post a picture of the caramel in all it’s goodness, but my camera at my memory card and all the photos on it.  Maybe Santa will bring me the camera I asked for.

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