The DIY Pantry (62 page)

This Honey Caramel Sauce is a sweet addition to any pantry! It’s exquisite drizzled into apple cider in the fall, poured over a fruit crumble in the late summer, or just eaten straight off the spoon. Caramel is typically made with sugar, but can be a bit tricky due to the fickle nature of sugar, so this recipe prepares it with honey instead for a slightly more reliable version for first-time caramel makers. If for some reason it seizes and turns into a grainy mass rather than the silky smooth sauce you’re envisioning, just schedule a movie night with good friends, serve your crumbled caramel creation tossed with almonds and popcorn, and none of your efforts will have gone to waste.

1. For the sauce, place all ingredients in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Keep at a steady boil for 8–10 minutes, whisking regularly.
   
2. Reduce heat to medium and continue to simmer until the mixture just begins to coat the back of a spoon and begins to deepen in color to a dark golden brown, about 5 minutes. (If you want to get technical, pull it off the heat at 230°F, just before it reaches the soft-ball candy stage.)
   
3. Drizzle immediately into hot cider, or pour into a jar and let cool, about 1 hour. Store in the refrigerator for up to 2 weeks.
   

Chocolate Chips are actually super easy to make, but make sure to keep your tools completely dry, as even a small amount of water can make them turn from smooth to grainy. Although once they’re gooey and delicious in a cookie, who can tell the difference?

1. Prepare a double boiler or place a large nonreactive bowl over a pot of simmering water, preferably covering the rim of the pot completely so that no water can splash into the bowl. Add the cocoa butter and the sugar. (If you are using honey, be sure not to add cold honey to cocoa butter that is already warm—either add hot honey or melt them together.)
   
2. Once the cocoa butter has melted completely and the sugar is dissolved, whisk in the cocoa powder a small amount at a time and stir until there are no lumps. Add the vanilla extract and the coffee and whisk until smooth.
   
3. Pour onto a parchment paper–lined baking pan and let harden at room temperature, about 1 hour.
   
4. Chop into small pieces and store in a cool, dark place in an airtight container for up to 6 months.
   

Whether it’s for pouring over ice cream or for stirring into chocolate milk, this chocolate syrup hits the spot every time.