Caramel Sauce

Everyone should have a good caramel sauce on hand, in my mind it's an essential tool in the baker's repertoire.  It's simple to make and not too time consuming, the only special item you will need is a candy thermometer, and you can find those pretty cheaply.  Everyone will love you for making it.  Take it one step further to make salted caramel, and everyone and their brother will love you, too. 

So get your thermometers ready, let's get cracking!  Actually, we will not be going to the soft-crack nor hard-crack stages like on your thermometer, so calm down.  If we did, our caramel would not be soft and pour-able but capable of cracking teeth.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Martha Stewart

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Caramel Sauce

Makes 2+ cups

Ingredients:

• 2 cups / 400g sugar

• 2 Tbsp / 40g light corn syrup

• 2 Tbsp / 28g water

• 1 cup / 237g heavy whipping cream

• 1/4 tsp coarse salt

• 1/2 cup / 113g cold, unsalted butter

Directions:

1. Combine sugar, corn syrup, and water in a medium sauce over high heat.  Allow to cook without stirring until the mixture turns a beautiful amber color.  (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.)  This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks.  Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.  

2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you.  Stir until all the cream is mixed in. 

3. Attach a candy thermometer to the pan and return to the heat.  Cook until mixture reaches 238°F / 114°C, about 2-5 minutes. 

4. Remove from heat and stir in salt.  Stir in butter, one tablespoon at a time, until completely smooth.  Transfer to a bowl and allow to cool completely before using.  Store in the refrigerator. 

Jenny's Notes:

• Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup.  Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment!

• To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

• This is great in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, and anything else you like to use caramel sauce for!  Get creative and may the streams of caramel forever be abundant in your life.   

Yield 16

Author Jennyblogs

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

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Caramel Sauce

A reliable and versatile caramel sauce you can use on most anything! Think in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, or by the spoonful!

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 400g sugar
• 2 Tbsp / 40g light corn syrup
• 2 Tbsp / 28g water
• 1 cup / 237g heavy whipping cream
• 1/4 tsp coarse salt
• 1/2 cup / 113g cold, unsalted butter

Instructions

1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238°F / 114°C, about 2-5 minutes.
4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Store in the refrigerator.

Notes

Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup. Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment! To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

Nutrition Facts

Calories

204.83

Fat

11.08 g

Sat. Fat

6.98 g

Carbs

27.32 g

Fiber

0.00 g

Net carbs

27.32 g

Sugar

27.31 g

Protein

0.48 g

Sodium

42.98 mg

Cholesterol

31.92 mg

Nutritional information is approximate; based on roughly 16 servings of 2 Tbsp each.

https://jennyblogs.com/blog/2016/8/30/caramel-sauce

Homemade Caramel, Caramel Sauce, Caramel fruit dip, Caramel recipe

Dessert

French

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Peanut Butter Brownie Trifle

Yes, a trifle, not a truffle.  It is neither a chocolate truffle nor does it require pigs or dogs to dig it up, thankfully.  Although I personally would love to go truffle hunting, or more or less watch the pigs/dogs truffle hunt.  Then eat them, of course.  The truffles, not the dogs or pigs. 

What's the difference between a truffle, a truffle, and a trifle? 

• The original truffle, as I will call it here, is the fungus found in the ground.  There are two main kinds: black and white.  They are difficult to find, hence the need for dogs and pigs, and very expensive.  And divine to eat.  If you haven't eaten one, you definitely should, even if just to say you have.  All your foodie friends will hold you in high esteem henceforth.  ;)

• Then there is the chocolate truffle, which is essentially a chocolate confection made to look like the original truffle.  It usually consists of a ganache (chocolate melted with heavy cream) center, covered in chocolate.  Also delicious. 

• Thirdly, the trifle.  It is originally an English dessert, you could think of it like a large parfait to share.  My mom calls it a "Dump Cake" and in the south it is called a "Husband's Delight."  It usually consists of layers of cake, custard or pudding, whipped cream, and various fruits.  The possibilities of flavors and combinations are endless, and yes, delicious.

The moral of the story is, if someone offers you a truffle, a truffle, or a trifle, always say yes.  Because they are all delicious. 

Today’s trifle is also delicious. It has layers of fluffy peanut butter vanilla pudding, peanut butter chip brownies, and Reese’s peanut butter cups. Each element is simple to make, and homemade. It might dirty several bowls and pans, but it is so worth it! It’s creamy, chocolatey, peanut buttery. It’s rich, a little bit goes a long way. And yet it has you coming back for more. A crowd favorite!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home

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Peanut Butter Brownie Trifle

Serves about 12

Ingredients:

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar

• 4 1/2 tsp / 11g cornstarch

• 1/8 tsp salt

• 1 1/4 cups / 297g cold milk

• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil

• 1 cup / 200g sugar

• 2 eggs

• 1 tsp / 5g vanilla extract

• 1/3 cup / 33g cocoa powder

• 1/2 cup / 60g all-purpose flour

• 1/4 tsp salt

• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter

• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form

• 1 12 oz package / 340g miniature Reese's cups, each cut in half

 

Directions:

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt.  Gradually whisk in milk. 

2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail. 

3. Remove from heat and add vanilla.  Place a piece of plastic wrap directly onto the pudding and put in fridge or freezer until pudding is thick and set. 

Meanwhile,

Make the Peanut Butter Chip Brownies

Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.

1. In a medium bowl, mix together oil, sugar, eggs, and vanilla. 

2. In a separate bowl, whisk together cocoa, flour, and salt.  Stir dry mixture into wet mixture.  Stir in peanut butter chips.  Spread evenly in prepared baking dish.

3. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean.  Allow to cool. 

Assembly

1. Once pudding is set, mix in peanut butter.  Gently fold in whipped cream.

2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.

3. In a large glass bowl, layer in this order:

   • 1/3 of the brownies

   • 1/4 of the Reese's cups

   • 1/3 of the pudding mixture

   • another 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • another 1/3 of the pudding

   • final 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • final 1/3 of the pudding

   • final 1/4 of the Reese’se cups for decoration on top

4. Chill until ready to serve.

Jenny’s Notes:

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.

• Both the brownies and the pudding can easily be made a day ahead.

Yield 12 servings

Author Jennyblogs

Prep time

45 Min

Cook time

15 Min

Total time

1 Hour

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Peanut Butter Brownie Trifle

A rich trifle dessert with layers of whipped peanut butter vanilla pudding, peanut butter chip brownies, and peanut butter cups.

Cook modePrevent screen from turning off

Ingredients

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar
• 4 1/2 tsp / 11g cornstarch
• 1/8 tsp salt
• 1 1/4 cups / 297g cold milk
• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil
• 1 cup / 200g sugar
• 2 eggs
• 1 tsp / 5g vanilla extract
• 1/3 cup / 33g cocoa powder
• 1/2 cup / 60g all-purpose flour
• 1/4 tsp salt
• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter
• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form
• 1 12 oz package / 340g miniature Reese's cups, each cut in half

Instructions

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail.
3. Remove from heat and add vanilla. Place in fridge or freezer until pudding is thick and set.

Make the Peanut Butter Chip Brownies

1. Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.
2. In a medium bowl, mix together oil, sugar, eggs, and vanilla.
3. In a separate bowl, whisk together cocoa, flour, and salt. Stir dry mixture into wet mixture. Stir in peanut butter chips. Spread evenly in prepared baking dish.
4. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean. Allow to cool.

Assembly

1. Once pudding is set, mix in peanut butter. Gently fold in whipped cream.
2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.
3. In a large glass bowl, preferably a cylinder, layer in this order:
4. 1/3 of the brownies
5. 1/4 of the Reese's cups
6. 1/3 of the pudding mixture
7. another 1/3 of the brownies
8. another 1/4 of the Reese’s cups
9. another 1/3 of the pudding
10. final 1/3 of the brownies
11. another 1/4 of the Reese’s cups
12. final 1/3 of the pudding
13. final 1/4 of the Reese’se cups for decoration on top
14. Chill until ready serve.

Notes

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.
• Both the brownies and the pudding can easily be made a day ahead.

Nutrition Facts

Calories

606.07

Fat

41.47 g

Sat. Fat

13.60 g

Carbs

51.17 g

Fiber

3.43 g

Net carbs

47.74 g

Sugar

36.05 g

Protein

13.34 g

Sodium

349.61 mg

Cholesterol

68.20 mg

Nutritional information is approximate; based on 12 servings.

https://jennyblogs.com/blog/2016/7/5/peanut-butter-brownie-trifle

peanut butter,trifle,dump cake, husband's delight, Reese's dessert, chilled dessert, vanilla pudding, whipped cream

dessert, trifle

American

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Homemade Sweetened Condensed Milk

Making your own homemade sweetened condensed milk is as easy as simmering two ingredients on the stove.

As long as you have an extra hour or so or plan ahead, you’ll no longer need sweetened condensed milk from a can! Not to mention, it can actually be quicker to make than a trip to the store if you’re out, plus no BPA from a can! Overall it’s just a really lovely idea.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Homemade Sweetened Condensed Milk

Makes the equivalent to a 14 oz can

Ingredients

• 3 cups / 711g milk

• 1 cup / 200g sugar

Directions

1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.

2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt. 

3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done! 

Jenny's Notes:

• While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.

• Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!

• If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  If you followed me on that, you are following me to a very happy place. 

• Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 

Yield 10 servings

Author Jennyblogs

Prep time

2 Min

Cook time

60 Min

Total time

1 H & 2 M

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Homemade Sweetened Condensed Milk

Homemade sweetened condensed milk as good as or better than the can!

Cook modePrevent screen from turning off

Ingredients

• 3 cups / 711g whole milk
• 1 cup / 200g sugar

Instructions

1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.
2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt.
3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done!

Notes

• While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.
• Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!
• If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  The photo on this post are of this golden nutty version!
• Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 

Nutrition Facts

Calories

120.77

Fat

2.31 g

Sat. Fat

1.33 g

Carbs

23.41 g

Fiber

0.00 g

Net carbs

23.41 g

Sugar

23.55 g

Protein

2.24 g

Sodium

30.77 mg

Cholesterol

7.11 mg

Nutritional info is approximate. Based on 1 serving of 2 Tbsp made with whole milk.

https://jennyblogs.com/blog/2016/6/7/homemade-sweetened-condensed-milk

homemade sweetened condensed milk

miscellaneous, toppings

American

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Snickers Salad

Last Updated August 27, 2024

No spinach, kale, or arugula were harmed in the making of this recipe. 

Don't be deceived, this is not a real salad. If visions of spinach salad with Snickers on top were dancing across your brain, I am so so sorry. I love my greens and Snickers, but not together. No no no. If it makes you feel better, you could call this Green Apple Salad, like my mom does. But it has the word "salad" in it, so I feel fully justified in keeping Snickers in the title. As you wish.

Instead, think crisp Granny Smith apples and bits of Snickers lovingly folded into fluffy whipped cream and vanilla pudding.  So simple, and so delicious.

I usually make this for large family gatherings and double the recipe for 12 or more people.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home

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Snickers Salad

Serves about 8

Ingredients:

For the Vanilla Pudding

• 1/4 cup / 50g sugar

• 2 Tbsp / 15g cornstarch

• 1/8 tsp salt

• 1 1/3 cup / 316g milk, divided

• 1 egg yolk

• 1 tsp vanilla

For the Whipped Cream

• 1 cup / 237g heavy whipping cream

For Assembling

• about 13 oz / 369g of Snickers, chopped, divided

• 4 Granny Smith apples, cored and chopped

Directions:

Make the Vanilla Pudding

At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:

1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk. 

2. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan. 

3. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.

4. Place in refrigerator until completely chilled.

Make the Whipped Cream

1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form. 

Assemble

1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds.  Gently fold in apples and about 3/4 of the Snickers. 

2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.   

Jenny's Notes:

• Best if assembled on day of serving. 

• Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.

• This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 

• If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 

• Add chopped peanuts for an extra crunch!

Yield 6-8

Author Jennyblogs

Prep time

20 Min

Cook time

10 Min

Inactive time

2 Hour

Total time

2 H & 30 M

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Snickers Salad

Crisp, green granny smith apples and sweet and salty Snickers bars tossed in a light vanilla whipped pudding.

Cook modePrevent screen from turning off

Ingredients

For the Vanilla Pudding

• 1/4 cup / 50g sugar
• 2 Tbsp / 15g cornstarch
• 1/8 tsp salt
• 1 1/3 cup / 316g milk, divided
• 1 egg yolk
• 1 tsp vanilla

For the Whipped Cream

• 1 cup / 237g heavy whipping cream

For Assembling

• about 13 oz / 369g of Snickers, chopped, divided
• 4 Granny Smith apples, cored and chopped

Instructions

Make the Vanilla Pudding

1. At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:
2. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk.
3. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan.
4. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.
5. Place in refrigerator until completely chilled.

Make the Whipped Cream

1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form.

Assemble

1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds. Gently fold in apples and about 3/4 of the Snickers.
2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.

Notes

• Best if assembled on day of serving. 
• Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.
• This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 
• If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 
• Add chopped peanuts for an extra crunch!

Nutrition Facts

Calories

439.59

Fat

23.76 g

Sat. Fat

12.02 g

Carbs

49.52 g

Fiber

3.26 g

Net carbs

46.26 g

Sugar

35.63 g

Protein

6.25 g

Sodium

172.14 mg

Cholesterol

68.79 mg

Nutritional information is approximate and based on 1 serving if recipe serves 8.

https://jennyblogs.com/blog/2016/3/28/snickers-salad-recipe

dessert salad, Snickers salad, Granny smith green apple salad, vanilla pudding whipped cream salad

dessert

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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