What I love most about the Holidays is being able to spend time with the ones I care about most.
Which means I am not interested in spending countless hours in the kitchen cleaning up sticky messes, and stuck on food. We all know that I am always looking for the easiest way to do things, and this Holiday is no different. I’ve got my secret weapon that I’ll use to ensure that all my recipes come out right the first time and I’m not left cleaning up a mess in the kitchen and missing the party.
So what’s my secret weapon? PAM Cooking Spray!
I love using this handy non-stick cooking spray to save me precious time AND valuable ingredients while making my recipes.
Take these Honey Salted Caramels for instance…
Have you ever tried to measure out 1 cup of honey? You almost never get every drop of honey back out of the measuring cup, which can result in a recipe FAILURE!
When it comes to making your Holiday recipes – every. drop. counts.
Solution – use PAM! 🙂
Simply spray the inside of your measuring cup with a little bit of PAM Cooking Spray, and watch the honey come sliding right out.
Every. Last. Drop.
Isn’t that neat!?
This trick works for any sticky substance – corn syrup, maple syrup, agave nectar, etc.
Not only can you use PAM to coat the inside of your measuring cup, I even used it to coat the inside of the pot I made these Honey Salted Caramels in! After my 3rd attempt of perfecting this recipe, and seeing all that leftover caramel sticking to my pot, a light bulb went off. Spray the pan with PAM too!
Did you know that PAM Cooking Spray leaves up to 99% less residue buildup than margarine or bargain brand cooking sprays, while still offering superior no-stick results? Winning!
Plus their formula contains zero calories, so no worries on that end!
Making Caramels can be a teensy-bit intimidating, but I’ve taken step by step pictures to show you how simple it can be.
There are a couple things you’re going to need to make sure you get perfect results: A candy thermometer and PAM.
Start by tracing around a 9×9 or 8×8 baking pan with parchment paper, leaving 1 inch on each side. Cut and place the parchment paper inside the pan, then spray lightly with PAM Cooking Spray.
Make sure you have all your ingredients out and ready to go because the process can go quickly if you’re not prepared.
Spray the inside of your pot (I used a 3 quart size pot) with PAM Cooking Spray to make sure you get all your caramel out later on.
Spray the inside of the measuring cup that you’re going to use for the honey, and get that ready to go!
Melt the butter over medium high heat, reduce heat to just over medium and then add the cream, honey and brown sugar.
Give it a little whisking to break up any brown sugar that is being stubborn.
Attach the candy thermometer to the side of your pot, making sure to NOT let it touch the bottom of the pan (if it does it can give you an inaccurate reading).
Bring the mixture to a boil then reduce the heat again to just below medium.
The caramel mixture will rise and bubble rapidly, but just let it do it’s thing. Don’t stir it.
We are trying to bring the caramel slowly up to 250 degrees F, while still set just below medium heat. This process should take around 30-40 minutes. Hang out nearby, grab a magazine, play Candy Crush, surf Facebook… just don’t go too far cause you want to keep an eye on the temperature.
You’ll notice you’re getting close because the caramel mixture will reduce in size. Once it reaches 250 degrees remove it from the heat.
Carefully add the vanilla and use the end of your thermometer to gently stir the caramel. Pour the honey caramel into your prepared pan. Use caution because it’s EXTREMELY hot!
Let your caramels sit and come to room temperature. I set mine on a cooling rack by an open window to speed up the process.
Once it’s cool you can sprinkle it with coarse or flaked sea salt.
This caramel is a very soft caramel at room temperature. It’s best when stored in the fridge. So once they are at room temperature throw them in the fridge for at least 3 hours before cutting into pieces and wrapping with wax paper.
I could not be more happy with these sweet little caramels.
The touch of sea salt on top really brightens the flavor of the honey.
I love wrapping these tiny morsels in wax paper and keeping them in the fridge for when friends or family come to visit.
It’s the perfect way to let them think I slaved all day in the kitchen for them… when really, it was a snap thanks to PAM! (and this crazy awesome tutorial…)
So tell me…
What’s your favorite holiday “time-saving” tip??
(giveaway closed)
What secrets do you have that allow you to spend less time in the kitchen and more time with your loved ones? Your answer could win you a $100 Visa gift card! Wouldn’t that just be perfect for the upcoming holidays?! Imagine… $100 and some Honey Salted Caramels… life couldn’t get any better! 😉
Honey Salted Caramels
Ingredients
- 1/2 cup butter
- 1 cup honey
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Be sure to have all ingredients measured and ready to go before starting.
- Line an 8x8 or 9x9 baking pan with parchment paper, so that it comes up 1 inch on all sides. Lightly spray with PAM Cooking Spray. Set aside.
- Spray a 3 quart size pot with PAM Cooking Spray, add the butter and melt over MEDIUM-HIGH heat.
- Add the honey, cream and brown sugar. Stir gently with a whisk. Reduce heat to JUST ABOVE MEDIUM.
- Attach your candy thermometer to the side of your pot, making sure that it does not touch the bottom of the pan.
- Once the mixture starts to boil, reduce the heat to JUST BELOW MEDIUM, and let it simmer there for 30-40 minutes until it reaches 250 degrees F.
- Remove from heat, add the vanilla and use the candy thermometer to gently stir it in. Carefully pour the caramel into the prepared pan. Let cool until room temperature and then sprinkle with the sea salt.
- Place in fridge and let chill for at least 3 hours before lifting parchment out of pan and cutting into small pieces. Wrap pieces in wax paper and store in fridge. Enjoy!
Nanaimo Cheesecake
Margot C
I posted a tweet too : https://twitter.com/AnnaZed/status/408017100499075073
Margot C
I have nothing magical to add; just that I prepare as much as humanly possible beforehand.
Denise D
I get up early. I seem to be more efficient in the AM, so anything I can get done before noon takes me less time.
Dana
Such a great recipe! Could you leave the honey out and have this recipe still work well? Just curious. 🙂
Madeline
Tweet link: https://twitter.com/shala_darkstone/status/405853112985845760
Madeline
I spray Pam on wax paper and lay that on top of a bowl of dough that’s rising. Then it won’t stick if it rises up to the paper.
rachel
Make big batches of cookies and freeze them if you can!
Jessie C.
-https://twitter.com/tcarolinep/status/404476744800808960
Jessie C.
I make stock and cookie dough in a large quantity and freeze it in plastic bags.
tcarolinep at gmail dot com
Susan Smith
https://twitter.com/susan1215/status/404369942897623040
Susan Smith
My tip is to prep and make ahead as much as possible so you have more time to socialize when your guests come.
One Frugal Girl
Ask everyone to contribute to holiday dinners. This ensures one person doesn’t get stuck in the kitchen all day.
Robin
Cook ahead and freeze it.
Kim H.
tweeted!
https://twitter.com/methhamfetabean/status/403689275159752704
Kim H.
What a beautiful and yummy gift!! My time saving tip is to combine baking and cooking projects for the holidays to one to two days and do it at one time. Saves on clean up and packaging and everything.
amy pugmire
tweet
https://twitter.com/1amypugmire/status/403680862631251970
amy pugmire
I like to cook early and freeze my cookie dough. My kids love to help and we also deliver them to our friends and family so it saves a bunch of time having the dough already made.
Jessica @ A Kitchen Addiction
Love that you made caramels with honey! These sound so good!
I always try to make cookies that can be frozen ahead of time so that I have less baking to do the couple weeks right before!
stephanie
tweet: https://twitter.com/akronugurl/status/403524406728613888 .
stephanie
i start cooking the night before
courtney b
tweet
https://twitter.com/MeandBells/status/403499877562593280
courtney b
get your mom to come over and help you- makes things go MUCH quicker….
cw
Oh my, those sound yummy!
My favorite tip is to make whatever I can ahead of time. I love to do a makeahead casserole for xmas day.
stacy hall
I tried your chocolate caramel candies last year, maybe I’ll makes these ones this year too!
I tweeted and blogged it!
http://luckyfamilyofthree.blogspot.com/2013/11/sweepstakes.html?m=1
https://twitter.com/stacyhall211/status/403344405286748160
Terri C
I try to wrap gifts as I bring them home, even if the tree isn’t up yet. Saves the mad rush later on when I’d rather be in the kitchen.
Jenn Edwards
My favorite time saving tip is to make a list! There is always so much to remember. Forgetting something at the grocery store is the worst. I keep my list with me at all times to i can add to it throughout the day.
Mami2jcn
tweet–https://twitter.com/mami2jcn/status/403329522314928128
Mami2jcn
Divide the tasks and do a lot of prepping beforehand. My husband is going to help me out with some of the cooking this year, so that I’m not overwhelmed.
Kim
I tweeted!
Kim
I always buy a pie from Costco. The pumkin is delicious and it saves me time for other things.
Shelly
I do whatever I can ahead of time.
Amy
Time saving tip? Minimize. Do gift exchanges where you draw names instead of buying gifts for everyone. Cut down on baking by giving your friends and neighbors a pineapple or a bottle of Martinelli’s with a bow on it. Budget your time and money and make a plan before Christmas shopping!
Sandy
I use multiple slow cookers. Put it in the pot and leave it.
amber toliver
so going to add these to my Christmas candy making!! thanks!!
Ashley H
I try to make as much as I can ahead of time and menu plan.
D SCHMIDT
My short cut is making cookies in advance and then freezing them, I also tend to do that with scones, fruit pies and pound cakes as well! I also admit sometimes when I am short on time to using ready made frosting.
Elena
https://twitter.com/ElenaIstomina/status/403264039079268352
Elena
my tip is to plan ahead and cook the day before celebration
Lisa Brown
my tweet – https://twitter.com/LuLu_Brown24/status/403238272698028032
jslbrown_03 at yahoo dot com
Lisa Brown
i do as my prep work and cooking the day before a holiday so I can spend more time with my family and guests on the day.
jslbrown_03 at yahoo dot com