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.
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!