Spring Fever

Today I'm feeling it.   

jones(jōnz):the undeniable passion or love for someone or something. 

Jones Design Company ~ 'tis THE definition.  I've spent soooo much time at this site lately. 

 addiction(ə-dĭk'shən):the condition of being habitually or compulsively occupied with or involved in something.

Emily is a stay-at-home mom of four.  A wife.  A business owner.  Emily is Christ's; hence the blessings she both gives and receives.  All images and loveliness posted today are hers...not mine.  I couldn't help but share.

Of my three daughters, only one is possibly  young enough to appreciate these.  I'm making them soon.  I wonder how Lane will like wearing them with her new taekwondo uniform??  You can find the tutorial on Jones Design Company's January 14, 2001 post, or by clicking here!

Here is a bit more yumminess.  Per the information on the site, the recipe was "created by the ladies of Liddabit Sweets courtesy of O magazine."  Since sea salt is a new staple in my pantry, I'm excited to make these: 

Sea Salt Caramels

Photo via Jones Design Company

Servings: Makes about 125 one-inch pieces

◦1 3/4 cup sugar
◦1 can evaporated milk
◦3/4 cup heavy cream
◦3/4 cup light corn syrup
◦2 Tbsp. butter
◦1/4 tsp. vanilla extract
◦1/2 Tbsp. coarse sea salt
◦Oil or cooking spray

Directions

Active time: 30 minutes
Total time: 1 hour, 30 minutes

In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.

Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″ x 13″ baking dish (parchment paper in the bottom of the pan is helpful).

Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.

*     *     * 

That's it for now.  The weather is gorgeous.  It's SEVENTY degrees and the recent Blizzard of 2011 is fading into a distant memory.  I'm off to turn a cartwheel or two (or ten).  ~S.