Tuesday, November 18, 2008
Another Giveaway and this time a recipe too....
So a few weeks back I was contacted by a company about my website. Because we had a similar interest, the love of chocolate and salt together. So they graciously offered to send me some of their product, and as any blogger would do I happily accepted. I figured I would get a few little samples, but then the wonderful Kelly contacted me and told me to pick out whatever I wanted from the site. Now that was a bad idea because they had so much stuff that looked fantastic that I had to have some self control. So I sent it what I would like and figured they would cut it down or give me mini samples. So I was shocked when I got the package a few weeks later, and there were huge regular size containers of everything and they even threw in some extra’s for a giveaway! So thanks to Kelly, Eric and everyone over at Barhyte Foods.
My whole fantastic package.
Their whole line of salts, Chardonnay, Hazelnut, Pinot Noir, Olive, Serrano Lime and of course Chocolate!
Ok but back to the reason they contacted me, they make a chocolate salt. Yep you read that right, salt with chocolate in it. Sounds perfect right, it pretty much is. But they make a whole line of interesting salt flavors, which begs the questions how do you use salt like that. Well I found a way to use the chocolate salt, on apple cider caramels.
So because they were so gracious I am giving away 6 jars of chocolate salt! So please post a comment by Nov 19th 8pm central time. And sorry US only again. I just tried to price shipping even this small item and dang the Postal service is outrageous.
Apple Cider Caramels from this fabulous site and the original recipe source
2 cups of apple cider
Reduce to 1/3 cup, set aside
2/3 cup of heavy cream
2 teaspoons of cinnamon
6 tbsp of butter
Heat to boil then set aside.
1 ½ cup of sugar
¼ cup of corn syrup
¼ cup of water
Cook to light brown, normally I cook this until a nice amber color.
Add cream, butter and reduced apple cider all at once to caramel mixture, stirring constantly it will foam up - use a good size pot, and be prepared to back away. Cook to 250 degrees over medium heat. Once it reaches 250 immediately pour it into a 8 inch square baking pan that’s been lined with two pieces of oiled parchment paper, one in each direction - this creates a “sling” to pull the caramel out of the pan. After about 5 minutes sprinkle on the chocolate salt to your hearts content!