This is going to be a quick post because I really need to attack my chore list early today so I can get going on my Ravelympics project. It’s day 5, which is a little late for a 17 day event, but I’m all over it. I don’t know which site to link to to talk about this so I will make tomorrow’s Work In Progress Wednesday post all about it. Very quick history though is that in 2006 a popular knitting blogger who also really liked to watch the winter Olympics had this idea that for the time period of the official Olympics, we should all knit something extremely challenging. ‘We’ being all of us who read her blog. It was fun, I made Wee One #2 (who was just a few months old at the time) a sweater. Then the next time the Olympics rolled around we did it again, but this time her blog was bigger so there were more knitters joining in. Eventually, Ravelry was born (sort of like Facebook for knitters) and every Olympic year since the tradition has kept going.
I promise to write a detailed post tomorrow because I’d love to have all the links in one place for myself and other knitters, but a lot of non-knitters are curious. There are so many different ‘teams’ on Ravelry, ranging from type of finished project to geographic location to just fun and silly things. The official ‘group’ on Ravelry also has knitting ‘events’ much like the actual Olympics. There is little organization to it, so there are often multiple groups for the same things. I am joining a local one to the South Bay of Los Angeles and probably whichever modular group (for my puff blanket) my sister is in. Eeeee! So fun!!
Extremely simple caramel recipe!! I initially made this to use in the Snickers Bars I recently made, but since then I’ve used it as an ice cream topping, dip for apple slices and berry skewers. The only thing that can throw you off here is allowing the caramel to stop boiling when you add the cream – so don’t!
2 cups sugar
2 cups heavy cream
1 3/4 cups corn syrup
1 cup butter
1 teaspoon vanilla
|Start off with the sugar, corn syrup, butter and a small amount of the heavy cream. Bring to a boil and add the rest of the cream s-l-o-o-o-o-o-w-l-y. Don’t let it stop boiling (and it will if you add too much cold cream too fast). Continue boiling until it reaches 240 degrees. Then pour it into a greased pan or a jar. If you plan to make candies with this, you can roll it into logs and wrap them in wax paper. Or you can use it in recipes! I used this caramel in the Snickers Bars I made a few months ago!|