Homeschooling: It's not what we do, it's how we live.

Enjoying the Autumn Weather

We had our first cool front come through last week – a much needed, much appreciated cool front. It’s been unbelievably hot this summer, and even though I say that every year, this summer really has set records. I’m not an outdoors-y type most of the time, but between the swarm of love-bugs that have finally left town (or died out – whatever) and the unrelenting heat, this first taste of cooler weather made me positively antsy to be outside.

We packed up the kids’ remaining school work one day last week and went out to one of our local state parks to enjoy the cooler weather. It was actually quite a bit cooler than we’d thought when we left the house; several times, I had the kids run around the pavilion we were sitting at to warm up. We did nearly get carried away by mosquitoes; normally those nasty little bloodsuckers fade away once the weather turns, but maybe the woods offered some shelter because even with the cooler air, they were out in droves. Yay for bug spray!

When we got home, in keeping with the autumn atmosphere, we made caramels. This is my new favorite thing ever: MICROWAVE caramels. Yes. Microwave. You just mix everything in a big Pyrex bowl and throw them in there, stir occasionally and in six minutes, you have  lovely and brown and bubbly and smooth and creamy caramel… and with a tiny sprinkling of flaked salt on top, they’re oh, so very tasty!

The recipe is from Food Network, but I found it on Pinterest.

  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup light Karo syrup
  • 1/2 cup sweetened condensed milk
Directions:

  1. Combine all ingredients.
  2. Cook 6 minutes, stirring every two minutes.
  3. Stir and pour into lightly greased dish.
  4. Let cool.
  5. Cut, wrap in wax paper & store in air tight container.

I didn’t have brown sugar, so I used a 1/2 cup of white sugar with a tablespoon of blackstrap molasses. I didn’t have Karo, so I used a 1/2 cup of white sugar with 2 teaspoons of water (stirred to dissolve the sugar). The caramels didn’t quite set up the way they should have, but they taste fantastic. One day, I’ll buy the other ingredients and make the actual recipe… maybe. My version is more like a thick caramel sauce and is amazing in coffee and over ice cream, in case you were wondering.

Hope you’re celebrating fall with hot cocoa every morning!

Warmly,

~h

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