A special blog post for my mom: Today is National Caramel Corn Day!

When it comes to my mother, there is only one thing I have to compete with for her undying love and affection (and I'm not talking about my older sister). I'm speaking of caramel corn.

My mom can tell you if caramel corn is within a six mile radius from where she stands, and you better believe that we'll have to go purchase a bag of the stuff before we can go on with the rest of our day. And when I say "bag," I mean a 10 gallon trash bag. And she'll let you know if you are eating too much of it. Because it's hers. My mother isn't a territorial person, but when it comes to caramel corn, don't cross her (or get in the way of her hand as she reaches down to grab said caramel corn - she'll take off a few of your fingers if need be).

So guess what mom?! Today is National Caramel Corn Day! Enjoy!

The simplest dessert of all: Caramel

You probably noticed that yesterday's recipe of the day was for caramel pudding. I'm a sucker for the stuff and have been ever since I was a kid, but it wasn't until I typed out that recipe yesterday that I was reminded of how much I enjoy this simple sweet. Some of my fondest memories involve eating caramel apples in Aspen, Colorado, every summer.

Serendipitously, I finally opened up my March issue of Bon Appétit and to my surprise, there is a whole section about caramel desserts!

My favorite part about a caramel recipe is its simplicity - you essentially just melt sugar and add some cream. Caramel is made by heating sugar slowly to around 170 °C (338 °F). As the sugar melts and approaches this temperature, the molecules break down and re-form into compounds. And voilà! Caramel!

If interested, check out Bon Appétit for the awesome spread of caramel-related desserts, including everything from Turtle Ice Cream Pie, Caramel Apple Crisp and Rum, Caramel and Banana Bread Pudding.

Recipe of the Day - Creamy Caramel Pudding

I've hit that point in the winter where Spring keeps teasing me with somewhat warmer temperatures, only to drop down into the freezing range once the afternoon rolls around. I'm ready for lightweight trench coats and bare legs - I'm tired of tights and leggings. And socks too. Let the sandal wearing commence!

But to keep warm during these last few weeks of winter, I found this delicious caramel pudding recipe. Put this on the stove, dish up, and watch while eating the Biggest Loser, because hey - those people still haven't hit their goal weights yet so we all can still feel a bit slimmer.

It's Not Quite Spring Yet, So Let's Break Out the Creamy Caramel Pudding Recipe

Equipment:
Measuring cups
Measuring spoons
Mixing bowls
Large suacepan
Whisk
Fine strainer
8 1/2-cup ramekins

Ingredients:
1 quart 2-percent milk
1/4 cup plus 3 tablespoons cornstarch
2 teaspoons pure vanilla extract
Pinch of salt
2 cups sugar
Nut brittle, for serving (optional)


In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth. In a large saucepan, combine the sugar with 1/4 cup plus 2 tablespoons of water and bring to a boil. Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time. Whisk over moderate heat until the caramel has dissolved. Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes. Remove from the heat.

Gradually whisk the cornstarch mixture into the caramel. Cook over moderate heat, stirring, until the pudding is very thick, about 1 minute. Strain the pudding through a fine strainer set over a large measuring cup. Scrape the pudding into eight 1/2-cup ramekins and refrigerate until chilled, about 2 hours. Garnish with nut brittle, if desired.

The pudding can be refrigerated for up to 2 days.