It's Sunday. The grass is going dormant. It took a few years and a few families moving out, but I am slowly winning the turf war. I'm looking at the first six houses on the other side and the first four houses on our side of the street with the grass going dormant.
We went to an office barbecue yesterday. We brought Caramel Corn on the Cob. And one of the sales engineers (I don't know much about engineering sales, but he does have a line of bullshit every time I see him.) asked me what was in the caramel sauce. If I told him, he would have made a big deal about it because his brats whining kids were there. Cook the stuff for a half hour and the alcohol boils away, but how would I know that? He has a chemistry degree -- ethanol, boiling point, STP, whatever -- and I'm just a shyster lawyer.
Here's the recipe.
Caramel Corn on the Cob
Cook your corn on the cob any way you like, and then brush the following mixture on generously and add more from a squeeze bottle:
2 cups butter (1 pound)
1 cup brown sugar
1 cup butterscotch schnapps
1/2 teaspoon each salt and pepper
Melt butter in pot.
Add brown sugar, schnapps, salt & pepper and stir well.
Bring to boil. Watch carefully as it tends to bubble up and boil over (And you have this sticky mess in your burner and on your stove that burns your skin right off if you are stupid enough to touch it, thinking, "Oh, I wonder how that tastes.").
Reduce heat to a low simmer. Simmer for a half an hour, stirring occasionally. It will be the consistency of caramel sauce. Pour into squeeze bottle.
Posted by Bill at August 24, 2003 12:21 PMSounds rather delicious.
Posted by: Michelle at August 24, 2003 04:55 PMWhen are we coming for dinner? This sounds YUMMY!
-d
Do you have to wait for it to cool before putting it in a squeeze bottle? Just wondering as you said it burns your skin off when it's hot. I made jelly in yoghurt pots, just once.
Posted by: Anji at August 25, 2003 12:34 PM