MawMaw's Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread 

• 1/2 cup raisins 

• 2 cups milk 

• 1/4 cup butter 

• 1/2 cup sugar 

• 2 eggs, slightly beaten 

• 1 tablespoon vanilla 

• 1/2 teaspoon ground nutmeg 

 Sauce Ingredients: 

• 1/2 cup butter 

• 1/2 cup sugar 

• 1/2 cup firmly packed brown sugar 

• 1/2 cup heavy whipping cream 

• 1 tablespoon vanilla 

 Directions for Pudding: 

Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Old-Fashioned Bread Pudding with Vanilla sauce

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. 
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. 

Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. 
To serve, spoon warm pudding into individual dessert dishes; serve with bread pudding. Store in the fridge. 

CINNAMON ROLL CAKE

Cake:

3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Cast Iron Skillet Apple Pie

Ingredients

4 lg Granny Smith apples
1-2 other apples depending on size (Gala, Fuji, Envy, or other)
1 refrigerated, ready-made pie crust (2 pieces)
1 stick of butter
1+ c of brown sugar (packed)
½ c sugar
2 tbs cinnamon
2 tsp nutmeg
1 tsp ginger
2 tbs flour
egg white & water mixture
a tiny mixture of cinnamon sugar (about 2 tsp)

Peel and cut apples and put them into an acid-water bath to keep them from turning brown. You can use lemon or lime in the water. I used pineapple juice and water. I also like to throw in a surprise apple or two to mix it up with the Granny Smiths. This time I used 1½ Envy apples.

(Get your pie crusts out of the box, so they can warm to room temperature while you prepare your apples.)



Into a jar put 1/2 to 2/3 cup of sugar. I got carried away and used more sugar than I usually do. Add the flour to the sugar. This keeps the pie from getting runny inside. Nobody likes runny insides!
The next part was hard for me because I tried to come up with exact measurements for the spices for you precise people. I usually just dump my spices in until it looks and smells right to me.
Now shake up the dry ingredients, but put the lid on first! I guess you could use a bowl and sp



Melt your butter over low-medium heat then add the brown sugar. I tend to add a little more than one cup. (Paula Deen would be proud.) Mix it together until it looks like chocolate gravy.



Lay your bottom crust on top of the gooey, delicious goodness. Now place your well drained apples on top of the crust. Don't dump them in because it will tear right through the dough. Remember it's floating on a sea of yummy, so it's a little delicate.



Pour the sugar mixture over the apples.



Cut a vent hole in the top crust and place it over the apples. I usually use a cookie cutter, but the only one I could find was a huge star, so I guess we're having patriotic pie tonight.
Tuck the top crust down along the edges. Sometimes I worry about how it looks, so I try to get my edges pretty.



Using an extremely soft brush, or in this case my fingers, wash the top crust with the egg white-water mixture. You will want to do this lightly. Don't let it pool in the crevices. Sprinkle a little cinnamon sugar on top of the egg wash. This makes the crust glisten with a beautiful golden color.
Now wrap the edges with foil so they don't burn.

Bake at 350° for 35 minutes and remove foil.  Continue baking for 10-15 minutes depending on your oven, altitude.  Let the pie cool on a baking rack for at least 15 minutes.

Pumpkin sheet cake

INGREDIENTS:

1 cup (2 sticks) unsalted butter, melted
1 cup milk
1/2 cup pureed plain pumpkin (canned plain pumpkin)
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
8 oz cream cheese
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
5 1/2 cups powdered sugar


Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.
In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.
Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting: in a large bowl cream butter and cream cheese until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
Then whisk in powered sugar - beating on high until frosting is smooth. Spread frosting on top of cake.
Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.

Amish Pineapple Cream Cheese Squares

Preheat oven to 350.

Put all together in one bowl, in order given:
1-20 oz can crushed pineapple
2 eggs
2 c sugar
1 t vanilla
2 c flour
2 t baking powder
dash salt
Mix and put into greased sheet cake pan (jelly roll or GFS half sheet pan). Bake 20 minutes. DO NOT OVERBAKE!. When cooled, top with Cream Cheese Frosting.

Cream Cheese Frosting:
8 oz cream cheese
1 stick butter or margarine
1/2 tsp vanilla
dash salt
Cream together. Then add: 2c powdered sugar
Mix well. Spread onto cooled cake and garnish with chopped nuts.

Best Ever Southern Peach Cobbler

SERVES 12 | ACTIVE TIME 30 Min | TOTAL TIME 1 Hour

8 fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch

For Cobbler Topping:

2 cups all-purpose flour
1/2 cup granulated sugar 1/2 cup light brown sugar
2 teaspoons baking powder 1 teaspoon salt

12 tablespoons unsalted butter, chilled and cut into small pieces 1/2 cup boiling water

FOR SPRINKLING:
3 tablespoons granulated sugar

Preheat oven to 400°F(if you are using a dark or glass pan - 425°F if you are using a light color pan).

In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.

Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them.

Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.

Top with ice cream if desired. Serve and enjoy.

Tembleque (Puerto Rican Coconut Pudding)

Ingredients:
2 (14 ounce) cans coconut milk
3/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup cornstarch
ground cinnamon
Instructions: Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

Pour the coconut milk mixture into molds, and refrigerate until cold and firm.

Cut around edge of mold to loosen, remove from mold and sprinkle with cinnamon.

Brownie cookies

From the pioneer woman

Ingredients

• 2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet) 
• 2 sticks Softened Butter 
• 2 cups Sugar 
• 3 whole Large Eggs 
• 1 Tablespoon Vanilla Extract 
• 2-1/4 cups Flour 
• 1/4 cup Cocoa Powder 
• 1 Tablespoon (additional) Cocoa Powder 
• 1 teaspoon Baking Powder 
• 1/2 teaspoon Salt 
• Powdered Sugar, For Dusting 

Preparation Instructions

Preheat the oven to 350 degrees.

Melt the chocolate in the microwave, stir, and let it cool.

Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Lemon blueberry layer cake

Ingredients:

CAKE

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or non-thawed frozen 
  
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point.Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Helpful notes:

*This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.

*VERY careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 375g.

*Please use buttermilk in this recipe. See note in post about how to make your own at home. 

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. 

*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Quick Apple Cream Cake

4 medium Gala apples
Juice of 1 lemon (2 Tbs.)
1/4 cup flour
1 1/4 cups packed brown sugar, divided
1 tsp Cinnamon
1/4 cup butter (1/2 stick)
1 frozen pound cake, thawed
1 8 oz pkg cream cheese, softened
1/2 cup sour cream
1 1/2 tbsp cornstarch
1 egg yolk

Peel, core, and slice apples. Put in large micro-safe bowl, add lemon juice,  flour, 1 cup brown sugar, cinnamon and butter to bowl (do not mix). Microwave, uncovered, on HIGH 3-4 minutes or until butter is melted.

Remove bowl from microwave; mix just until combined. Microwave, uncovered, on HIGH 2-3 minutes or until sauce is thickened.

Meanwhile, cut pound cake into sixteen even slices. In small bowl, whisk together cream cheese, sour cream, cornstarch, remaining ¼ cup brown sugar and egg yolk until smooth.

To assemble cake, arrange eight of the pound cake slices to fit evenly in bottom of 9 x 13 pan.  Spread half the cream cheese mixture evenly over pound cake. Pour half of the apple mixture (being sure to incorporate sauce) over cream cheese layer; spread to cover evenly.

Repeat layers with remaining pound cake, cream cheese mixture and apple mixture. Microwave, uncovered, on HIGH 4-5 minutes or until mixture is heated through.

Remove from microwave; let stand 2-3 minutes.

Easy bread pudding

6 small sandwich rolls- preferably 3-6 days old
4 eggs
1 cup of milk
2 teaspoons cinnamon
1 cup sugar
1 tsp vanilla extract

Grease or butter a casserole dish generously and preheat over to 350 degrees.
Tear rolls into small 1" bits. These don't need to be uniform, and don't stress if some are bigger than others. Place into casserole dish.
In a large bowl, mix eggs, sugar, cinnamon, vanilla and milk.
When well mixed, pour over bread in casserole dish.
Bake at 350 for 35-40 minutes, until golden brown and puffy.
Serve hot with syrup or on its own- bread pudding will deflate the longer it is out of the oven.

Sugar cookies

1 Cup Butter, softened
¾ C Vegetable Oil
1¼ C Sugar (plus ¼ cup)
¾ C Powdered Sugar
2 T Water
2 Eggs
½ t Baking Soda
½ t Cream of Tarter
1 t Salt
5½ C Flour

Frosting:
½ cup butter, softened
¾ C Sour Cream
5 Cups powdered Sugar
1 t salt
¼ C Milk
Food Coloring

Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet. To give the cookies a rough edge, dip the bottom of a glass into the ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.

Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.

To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in food coloring (a few drops of the color of your choice), and the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

Makes two dozen. 

Cinnamon Roll Swirl Cake Recipe

Cake:

3 cup flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

1/2 cup butter, melted

In a large bowl, mix all the ingredients together except butter. Once mixed, slowly pour in butter. Pour into greased 9 x 13 pan.

Topping:                 

1 cup butter, soft to the point of almost melted

1 cup brown sugar

2 Tbsp flour

2 Tbsp cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.  Bake at 350 for 30-40 minutes.

Glaze:

2 cup powdered sugar

5 Tbsp milk

1 tsp vanilla

Stir ingredients together. While the cake is warm, drizzle the glaze over the cake.

Recipe from Incredible Recipes by Cheryl (a Pampered Chef recipe)

Chocolate pudding

6 tbs granulated sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 tsp salt
2 1/2 cups whole milk
1 1/2 cups heavy cream
2 4-oz bars bitter sweet chocolate, broken up
4 tbs butter
1 tsp vanilla

In a saucepan, whisk sugar, cornstarch, cocoa, and salt to combine.  Slowly whisk in milk and cream.  Bring to a boil over medium high heat, whisking constantly.  Reduce heat and continue cooking until mixture thickens (1-2 minutes.)  Remove saucepan from heat and add chocolate, butter, and vanilla.  Whisk until chocolate melts and mixture is blended.  Scrape pudding into a bowl and press plastic wrap over the surface while it cools.  Refrigerate until chilled.

Milk chocolate pudding:  Follow recipe above, reducing sugar and cocoa powder to 3 tbs. each and substituting milk chocolate for the bittersweet.

White chocolate pudding:  follow recipe above, reducing sugar to 3 tbs and omitting cocoa powder.  Substitute white chocolate for bittersweet.

Press-in Butter Crust

This is a good crust for cheese cake or any other cream-type pie.  Makes a nice change from graham cracker crusts, plus uses ingredients you have on hand.

3/4 cup butter (No substitutions, 1 1/2 sticks) at room temperature, cut up
1/4 cup sugar
1/8 tsp. salt
1 lg. egg, lightly beaten
1 tsp. vanilla extract
2 1/4 cup all purpose flour

In large bowl, with mixer on medium speed, beat butter, sugar, and salt until pale yellow and well blended.  Beat in egg, then vanilla, until well incorporated, scraping side of bowl occasionally.  Gradually add flour, beating just enough to incorporate flour and until dough forms large clumps. (do not over mix.) Divide dough in half and form each half into a 1 inch thick disk.  Wrap in plastic wrap and refrigerate for 1 hour or up to 1 day.  (Can be frozen at this point for up to 3 months.)

With hands and fingers, press dough disk into even layer against bottom and up side of 9 inch pie plate or tart pan with removable bottom.  Freeze 10 minutes or until firm.  Bake at 375 degrees for 20 minutes or until golden brown.  If crust puffs up, very gently push down bubbles with spoon witout cracking crust.  Cool completely on wire rack before filling.  Makes 2 nine-inch crusts.

3 2 1 Cake

Mix an angel food cake mix and any other flavor of mix that you like in a bowl (chocolate, carrot, cherry, white, etc.) Just the dry mix, nothing else. Put the mix in a storage container.  When ready to cook do this: In a mug put 3 TBS of mix, 2 TBS of water and cook 1 minute in the microwave. (That’s the 3 2 1 in the title.) 

I am going to try it with drizzling a tablespoon of hot fudge topping or hot caramel topping over the mixture right before microwaving it, just like those commercial ones.  I have high hopes for this, because the problem with the other “cake in a mug” recipes that I’ve tried is that they either have no egg at all, which makes for a poor quality, or they have a whole egg, which is way too much for one serving of cake. By mixing the angel food cake mix with whichever other flavor of cake you’re looking to have for your snack, that should take care of that problem.  

Rice Cream

1 cup white rice (not instant)

½ tsp. salt

1 qt. milk

1 cup sugar

1 tsp. almond extract

½ chopped almonds and 1 whole blanched almond

2 cups heavy cream, whipped with 1 tsp almond extract and sweetened to taste

Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick, about ½ hour.  Add sugar and almond extract.  Chill.  Add chopped almonds and whole almond.  Stir in whipped cream.  Spoon into dishes and serve with red fruit sauce.  The person who gets the whole almond gets a gift and gets to help hand out the Christmas presents.  

Red Fruit Sauce

Possible fruit juices: pomegranate, currant, cherry, strawberry, cranberry, or raspberry.

2 cups juice

Sugar if needed

2 tbs. cornstarch

Cold water

Bring juice to a boil.  Meanwhile, dissolve cornstarch in cold water.  Remove juice from heat and slowly stir in cornstarch & water mixture, stirring constantly.  Bring  back to a boil quickly.  (Mixture will not be too thick.)  Pour sauce into a pitcher or jar.  Chill before serving.  Can be spooned over rice cream, crepes, pancakes, ice cream, etc.  

Salted Caramel (Susie's Favorite)

This recipe is amazing! Makes the best salted caramels! And who doesn't like salted caramels? (Other than my strange husband:) So make and enjoy. I originally found this recipe through Pinterest. I adapted it from this website.

Ingredients:

• 3/4 cup cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 4 tablespoons salted butter, softened
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon course sea salt

The how to:

1. Line a 9×5-inch loaf pan with foil and then spray with non-stick cooking spray. A loaf pan makes larger caramels so if you want them a little smaller use a square casserole pan.
2. In a small saucepan, heat cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until it just begins to simmer. Remove from heat then cover with a lid and set aside.
3. Add sugar and corn syrup to a medium heavy-bottomed saucepan, and then add a candy thermometer to the side of the pan. Cook over medium heat, stirring gently, until sugar the has dissolved. Try not to splash any sugar up the sides of the pan. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup.

1. Once the sugar has dissolved, stop stirring then cook caramel until the thermometer reads 310 degrees F. If you notice any hot spots or darker areas of caramel, gently roll saucepan around to evenly disperse.
2. Remove the saucepan from heat. Then, slowly pour cream into the caramel. Don't panic if it bubbles violently, just be careful to add cream slowly so nothing bubbles over the edge of the saucepan. Stir until smooth.
3. Now, return the saucepan to medium heat and cook caramel until the thermometer reads 240 degrees F for firmer caramels (the way Susie likes them) or 230 for softer caramels.
4. Remove saucepan from heat and remove the thermometer. Then, stir in the remaining 2 tablespoons of butter until caramel is smooth and shiny. Pour the caramel into the prepared loaf pan then cool 8 to 10 minutes.
5. Sprinkle coarse sea salt evenly over the top of the slightly cooled caramel. Then, cool completely in pan on cooling rack.
6. When the caramel is cool, remove from pan by lifting foil. Peel the foil away from the caramel and using a sharp long knife, cut into 35 to 40 squares. To store, wrap each caramel individually with waxed paper or cellophane.