So, friends. Yesterday was the day, the day that that the 336-page, 2.8-pound bundle of joy that I began working on over three years ago tip-toed cautiously out of my tiny kitchen in hopes that you’ll make a home for it in yours.
You know, so, no big deal at all.
What’s in the book? Seeing as I already showed you the cover, I thought I’d show you what the book looked like naked. (Gasp!) You see, I was pushing for a jacketless cover (those paper flaps, they irk me) and we compromised by having a different cover inside that would be a treat for people who get excited about things like that. Between the covers, there are 105 recipes (85 percent that have never been seen on this site), about two-thirds of them are savory (including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious Wild Rice Gratin with Kale and Caramelized Onions) and the rest are for sweets things (such as my son’s towering second birthday S’More Cake, and what I consider two of the ultimate Thanksgiving desserts, a Cheesecake-Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you’ve ever seen). There are over 300 photos in the book, lots of stories and also this one little other thing that I pressed for, a cookbook that stays open on your kitchen counter when you want it to. My goodness, this makes me happy, as happy as I hope those Artichoke Heart-Stuffed Shells will make you.
As you can imagine, yesterday didn’t exactly go the way we had in mind. Monday night, as Alex was giving Jacob a bath and I started typing this post, a monster storm was making landfall on the East Coast. I heard a loud boom from the direction of the Con Ed plant on Avenue D, and the sky went briefly green, then turquoise. You can imagine the rest — power outage, phone outage, the discovery that we don’t actually own a flashlight (am I good at being an adult or what?) but that I mix a solid Perfect Manhattan by candlelight. Needless to say, we got off easy. Our home is intact, the lights always go back on on Broadway, and we’re now cozied up at my in-laws while some of this simmers on the stove. I can’t even imagine some of the devastation many of you woke up to yesterday. I hope you and your loved ones are all safe and dry.
In the last few months, I’ve been asked a few times if I have a favorite recipe in the book. I usually clutch my chest in mock horror and say something along the lines of, “I cannot believe you would ask me to choose a favorite child!” But, of course, I’m lying because this, this is my favorite. These apple cider caramels are my love letter autumn in my city, my attempt, as I wrote in the book, to “pack everything I love about New York City in October — the carpet of fiery leaves on the ground from the trees I didn’t even know we had; the sky, impossibly blue; the air, drinkably crisp; the temperature finally delicious enough that it implores you to spend hours wandering around, sipping warm spiced apple cider from the Greenmarkets — into one tiny square.”
To make them, you take a quart of fresh apple cider and boil and boil it until it is a slip of its original volume, just syrupy apple impact. Then, you expand this syrup into a cinnamon-scented buttery caramel with hidden crunches of sea salt. They’re the most intense caramels that I’ve ever made and if you had a bucket of these at your door when I went trick-or-treating, well, I’d steal them. Thus, you should either not invite me anywhere or make a lot. I think you know what you need to do.
Thank you: I’ve gotten so many kind, wonderful notes in the last couple asking as to our safety and also from many of your who already received your books and are cooking from them. I don’t know what I did to get such a warm, sweet bundle of people for readers, but you make all of this 100 times more fun. Thank you.
Book tour: We were so sad to have had to cancel the NYC launch event at Williams-Sonoma on 10/30, and hope to reschedule it as soon as possible hooray! We have rescheduled the event for this Saturday, November 10th at 3 p.m. at the Williams-Sonoma across town (59th & Lexington). Details here. Meanwhile, we are in the midst of the West Coast leg: Los Angeles, Napa, San Francisco, Santa Cruz, Portland, Vancouver and Seattle, I hope I hope I get to meet all of you.
One year ago: Baked Pumpkin and Sour Cream Puddings
Two years ago: Buckeyes
Three years ago: Baked Chicken Meatballs
Four years ago: Cabbage and Mushroom Galette
Five years ago: Cranberry, Caramel and Almond Tart
Six years ago: Bretzel Rolls
Apple Cider Caramels
From The Smitten Kitchen Cookbook
Apple cider (sometimes called sweet or “soft” cider), as I’m referring to it here, is different from both apple juice and the hard, or alcoholic, fermented apple cider. It’s a fresh, unfiltered (it has sediment), raw apple juice — the juice literally pressed from fresh apples. It’s unpasteurized, and must be refrigerated, because it’s perishable. In the Northeast, I usually find it at farm stands and some grocery stores. I occasionally find vacuum- sealed bottles called apple cider in the juice aisle, but none of the bottled varieties that I’ve tried has the same delicate apple flavor as the more perishable stuff sold in the refrigerator section.
Note: You can watch an Instagram Story demo of this recipe over here.
4 cups (945 ml) apple cider
1/2 teaspoon ground cinnamon
2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
1/3 cup (80 ml) heavy cream
Neutral oil for the knife
Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes on my stove. Stir occasionally.
Meanwhile, get your other ingredients in order, because you won’t have time to spare once the candy is cooking. Line the bottom and sides of an 8- inch straight- sided square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and flaky salt together in a small dish.
Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.
(Don’t have a candy or deep- fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.)
Immediately remove caramel from heat, add the cinnamon- salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours, though it goes faster in the fridge. Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut (trust me!), to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.
Do ahead: Caramels keep, in an airtight container at room temperature, for two weeks, but really, good luck with that.
Wow, congratulations on the BEAUTIFUL book! And thank you for the thoughtful inside- I definitely get excited about those kind of things especially after I have destroyed the jacket. I’m hard on cookbooks even though I try my hardest to keep them pretty. Anyway, I can’t wait to have this in my hot little hands and I can’t when to see you when you come to DC!
Just got mine in the mail. Hooray! Can’t wait to see you in SF on Sunday!
May I be the first to congratulate you on this masterpiece! Thank you for the years of delicious recipes! We all eat better because of you!
Can’t wait to get some cider and try these caramels!
Wow, congrats! The cover, and the teaser of that inside photo, are both gorgeous. I’m a huge fan of pictures in cookbooks, so thank you for that. Its completion must feel amazing!
I love new things. This, however, is NOT new but it is new to me. I saw the repost on IG and Wow! So different, and my wife and I love the texture and rich, creamy consistency. The flavor after amping it up with the apple cider is phenomenal! I went low and slow and it took longer but holy smokes is it good. Thanks!
Congratulations on the book, it looks just wonderful and I pretty much want to make every recipe that you’ve mentioned is in it! I’m glad to hear that you are all safe and sound too.
Quick question on this delicious sounding recipe. Can this caramel be used to cover apples?
It won’t be hard or clear like a traditional coating.
Congratulations! I’m not much of a new book buyer, but this is definitely one I’m going to have to splurge on. :) And those apple cider caramels look divine.
Have you ever tried freezing them?
Congratulations Deb on that gorgeous book. It stole my heart with it’s beautiful cover, now am waiting with bated breath to get hold of it.
I got mine in the mail yesterday, and was so excited! It is beautiful, and I love how it stays flat and open when I’m reading it! I can’t wait to make everything in it.
I am so excited to get my copy of your cookbook! It shipped out yesterday, and Amazon says that by Saturday it will be all mine! Congrats on your book, and I am glad to hear you and your family are safe. I can’t wait to make these caramels, and all the other wonderful things I know are in the cookbook. As my gran would say, “you done good!”
Oh my gosh, they look so good! I’ve tried a lot of your recipes and am happy to say that I’ve never had a “fail” when it comes to your instructions, so I think I’m going to give these a try even though I’ve never made candy before.
Congratulations on your book! It looks gorgeous!
Those look delicious and congratulations on the book! I’m waiting for mine to show up any day now. It’s been a long time coming!
Congratulations on the new baby! :-)
You have every right to be hugely proud of the result!
My copy is being sent to me from accross the pond as we speak.
Fingers crossed for you book tour and that you sail through it without a hitch.
I received mine yesterday. It’s a beauty. Congratulations! It’s going to be my holiday go to gift.
Congratulations on the book. I clicked on the linked to the stuffed cabbages, and was happy to see them made the way my mom used to make them. Simmering on the stove in a flavorful bath of tomato juice, not baked!
I love your site and make so many of your recipes. Congratulations on this achievement, this is one book that I will probably buy.
Ordered it. It arrived. We cooked. We ate. Wonderful!!!!
Congrats! And yum! And thank God you’re safe. Thank you for being such a sweet and wonderful blogger! :D
The book looks fantastic! Can’t wait to get my hands on it. The caramels looks wonderful too, I love the idea that you were inspired by your city to make them.
Glad you are safe and well and that the book is making its way out to us (it will take a bit longer to reach those of us in, ahem, Thailand), but I can’t wait to get my hands on it! I adore fall in New York – beautiful recipe!
CANNOT WAIT to get your book! So very exciting. Hope you are safe and with power in Brooklyn. Congratulations!!
I’ve read your blog for years and years but have never commented, but I have to tell you I love your cookbook and can plainly see how much hard work went into it. Also glad to hear you guys are safe from Sandy. The book is beautiful!!
I absolutely LOVE the “bonus cover” — book jackets are definitely difficult on a cookbook, so I’m a fan of your approach. Looking forward to getting my book (should be delivered by the end of this week) and seeing you in DC in a few weeks!
Congratulations, Deb!! I can’t wait to get my hands on your beautiful book.
I’m so glad to hear that you’re all okay too!
Congrats on the book! These caramels are making me hungry.
Of course I have a carton of apple cider in my fridge right now and have somehow run out of butter. I’m never out of butter. How did this happen??? (Actually, I know how it happened–six loaves of my great-grandma’s sweet bread, three failures, three sort-of successes).
I have a question on your Chicago visit–at your Book Cellar event, it just says “book signing” on your tour page. I know you mentioned you were trying to do a demo or talk or Q&A at all your events, but since this one was added last minute, is it just the signing? I’m excited either way, but just wondered!
My copy is supposed to arrive tomorrow. That book cover underneath the jacket is beautiful. Can’t wait!! Glad to hear you are safe.
I just ordered my copy from Amazon. I can’t wait to read it this weekend! Also, congrats on having such a high sales ranking on only your second day!!!
Deb,
Congrats! I am so looking forward to spending some time with your cookbook in my kitchen this weekend. :) Thank you so much for inviting us into your kitchen and letting us bring your recipes, warmth and humour into ours. I hope the book is a smashing success!
Deb,
I thank you and my family thanks you for all of your delicious recipies!! i Am anxiously awaiting my book to be delivered from Amazon so I can start cooking. Congratulations to you and your lovely family.
hi deb,
so glad you and your family are safe! we seem to have escaped the worst of it in boston, but I was definitely thinking about all those further south. grateful to hear you’re doing fine.
also, I have to tell you what an absolute masterpiece your cookbook is. I’m sure you’ll hear this from hundreds of folks, so what’s one little voice among so many? well, nothing special, really, but I had to at least add my congrats to the throng of well-wishers. yesterday, while the rain pelted down, I sat in my apartment with your cookbook and let out a series of sighs, giggles, and squeals, that I’m sure made my neighbors wonder what was up. and that was just as I was getting through the breakfast section! I have a massive cookbook collection, but I can honestly say that I haven’t seen a book that’s so stunningly original in years. I’m so excited to make everything in it, and am so thrilled for your (undoubted) wild success with this tome.
hoping to see you when you make the rounds to the coolidge corner theater. and safe travels in the meantime!
Thank you for the amazing book Deb! I’ve made a few recipes from it already and EVERYTHING is absolutely delicious! Congratulations! Happy that you are safe and sound. Have fun on the book tour!
I’m furious at Barnes and Noble right now. They sent me an email saying the release date for your book was delayed. Uh, not so much, Jack.
But the caramels? I cannot wait to make these this weekend. I’m drooling already.
I got the book yesterday morning! It’s beautiful, obviously. I hadn’t even noticed that it looks good naked!
These are on my to-do list, maybe even for today! But certainly tomorrow.
So, so happy for you.
This recipe looks amazing, as does the rest of the book! I just got my copy from Amazon last night and can’t wait to start cooking and baking. It looks beautiful. You’ve really outdone yourself Deb. Congratulations and glad to know you and your family are safe!
Congratulations on your book! I’m gonna look for it on Amazon UK, because I think this would be the best choice for delivery to my country. I wish you to have a wonderful time on tour and I’m a bit jealous of the people who will get to go and to meet you!
Congratulations on a beautiful book!! I’m hoping it’s available for us Canadians to buy – it looks like one of those gorgeous cookbooks that I will want to read cover to cover. This is a pretty awesome looking recipe. Apple cider in caramel form sounds like absolute heaven!!!
Avid reader and great supporter of your creations here! I’m so excited to receive your book and plan on cooking from it for family this weekend. Thank you for helping me to become a much better cook! Congrats from Chicago!
Congratulations! The book looks absolutely lovely, AND functional. Have a great tour!
Congratulations on your book – what a great accomplishment! :) These caramels look absolutely delicious! I’ve never made my own candy before (probably because I have a serious sweet tooth and would eat them all) but this looks like a great recipe to try. Thank you for sharing a sneak peek of your book!
Congrats on the book! Can’t wait to get one!
Big big congrats to you! So glad you guys are safe and try, and here’s hoping you can fly out to start your big book tour with no issues. Looking forward to seeing you when you loop back around to NYC :)
Hi Deb! I love all of your books and recipes-you are a delight! I have tried to make the apple cider caramels a few times and am determined to master it this fall. I use cider (not juice), but find the batch rarely firms up as expected. Has anyone else had this issue? I’ve cooked the cider for more than an hour in a pan, but it never seems to thicken to a syrup. Any advice?
My apple cider doesn’t get to a syrup, per se. Mine is a little thicker, but not like syrup. If you go too long it burns btw. Also, as I go, I turn my temp down a little. Many times, when I’ve thought I’ve got to stop cooking but it’s not very thick, it’s been fine. Don’t get hung up on the syrup concept. It also seems a bit odd to me that you’re cooking the cider for an hour. My time (electric stove), is about 40 minutes, no more. Are you using a thermometer for the next step?
I tried to make this and while the flavor was great you may want to include instructions to oil the parchment paper. Unfortunately, when I made the the caramel ended up glued to the paper and I ended up throwing it out.
I made these again today and remembered the issue I had the last time. Even with a gas stove I couldn’t get the temp up to 252. I was worried it would burn so I just took it off. It had been past 5 minutes. Is there a trick?
The trick is time. It’ll go over 252 when the moisture is gone.
If you reduce the cider less, it will just take longer to get to the first temperature in the recipe. It is the concentration of sugar in the liquid that allows a temperature higher than the boiling point of water.
My first time making and I had the same issue as others; I cooked the cider down but it refused to thicken. I finally just went ahead and followed the rest of the directions, but had to then keep the mixture on the heat a LOT longer than 5 minutes to attempt to get the temperature up. The mixture did firm up, but was also probably gooier than what they’re supposed to be. I had no problem getting them released from the parchment.
Ugh! I had the exact opposite problem yesterday. My caramels are delicious but HARD…a real jaw workout. I watched the thermometer like a hawk and pulled it as soon as it reached 252. Going to try another batch today.
congratulations, love the cover!!
RE: Seattle event – they are requesting that people RSVP. Details here. http://www2.bookstore.washington.edu/_events/events_cal.taf?evmonth=11&evyear=2012&eventid=2012100116042800
The book was just delivered to my doorstop and I’m so excited to dive in! It’s truly beautiful, and I’ve already drooled on several pages as I flipped through the book. Congratulations to you! And so happy to hear you are all safe and warm. Also, you need to add Atlanta to your book tour! :-)
congratulations and endless amounts of love to the food blog that got me into food blogs, cooking, and a love of eating again when food was the enemy. i wish you all the best and cannot wait to start my own cookbook collection with your book as my first.
Yay! Congratulations! I’m so excited to get my very own copy & thank you so much for creating it! In other news, these caramels looks delicious & I just so happen to have a jug of apple cider in the fridge…I’ll let you know when I make them so you can schedule your bucket-stealing accordingly.
Your book’s “birthday” is really great news, but I think we’re all more collectively relieved to know you guys are safe and sound. (Sorry to get all mommish on you.) Question about the recipe: For your readers out there who, um, may not be allowed to have unpasteurized foods, is apple juice an acceptable substitute? Or, should we just wait until we can do “unsafe” foods and make stuffed cabbage in the meantime?
I ordered my copy a week ago and am anxiously awaiting its arrival It looks beautiful! Your blog is relatively new to me, but the three recipes Ive tried already have been great!
TWO covers?! Awesome. Congratulations, Deb! I can’t wait to get my copy!
Congrats on your book. It is at the top of my Christmas list. I so enjoy your blog and the gorgeous photos. Any plans to come to Ottawa, Canada eh! ? Hope so.Cheers from Lulu in Ottawa!
The book looks beautiful, congratulations!
MB
Deb-
So glad to hear all is well over on Broadway! These look incredible, hopefully I can find some Apple Cider over on the West Coast! My book is due to arrive today and I am eagerly waiting by the door :)
CONGRATULATIONS!
My sis owns a book distribution company (specializing in cookbooks), so I’ve had the advance (B&W) copy for months. These pics are so tantalizing, though, that I’m going to have to get the real (color!) deal soon :D
Congratulations on the book! I DON’T cook, but you inspired me and I’ve already done two of your recipies and I’m tempted to try more!
These look delicious! And I always appreciate a caramel recipe that does not include corn syrup. Also, I love the hard cover- thanks for thinking of that! The dust covers never make it long in my house, and it is always sad to strip it off only to find a dull blue cover. You just think of everything! (Hope to see you in Austin!)
Congratulations on the book! I am so excited to buy it soon.
Congratulations and soooo happy to hear you are safe and sound! These are perfect for a chilly Halloween night of waiting for trick or treaters : )
Congrats – looks wonderful. Amazon UK says nooooo! Wait until 7 February 2013. So cruel. I’m not the patient sort so I think I’ll just have to order from Amazon USA. The UK cover looks very lovely by the way.
Soooo exciting! Congrats, Deb!
Deb congrat’s on the new book it’s fabulous! I can’t wait to get my copy and so excited you’ll be in Austin at the end of November for a stop on your book tour!
Congrats on the birth of your book! So glad you guys weathered the storm well… you should come to ATL to release the book. :)
So happy for you!! I’ve been a fan of yours for YEARS. Congratulations!!
I just got mine in the mail!!! And red wine velvet cake!?!?!??! Genius!
Mine came on monday and I may or may not have stayed up until 2 am reading it which is only a problem because my husband and I have to get up for work at 4:30… he was a bit pissed until I made him popcorn cookies last night. Aaaaaamaaaazing! The cookbook is very pleased with himself and is quietly playing with the other cookbooks on the counter until I get home today and pick out tonights dinner (the others are a little jealous of his double cover but they’ll get over it). Thank you for the newest addition to the family!
Congratulations, Deb! Truly a masterpiece. Glad that you and your family are safe. P.S. I think it should read “love letter to autumn in my city” :)
I got your book yesterday. It is AWESOME. It think I have around 150 cook book, but it’s the first time I’m that excited to cook what’s inside! I think I’ll be making each and everyone of them!
I have a confession. Yesterday I groused a LOT about having preordered your book within MINUTES of your post announcing pre-orderability, but not having received the book yesterday right on time. We live north of Boston, and my husband gently reminded me that a lack of the SK book was nothing compared to what might be happening in the Real SK this week. My thoughts have been with you! I am glad to hear you are safe, (I am still impatient for my book, though. :) )
Congratulations on the book! I can’t wait to get my power back and try out the recipes!
i am living in panama but your book has arrived on my parents’ doorstep in the states and i can’t wait to cook from it when i am home for christmas! meanwhile, i have converted a friend to the smitten kitchen and we are having smitten weekends where we make something from your delicious website every weekend. Cheers and congratulations!
The photos are absolutely gorgeous! And I’m wondering, how can Wild Rice Gratin with Kale and Caramelized Onions really be hideous – sounds so delicious!
Your book came yesterday and I left the room to cook dinner and now I own an SK cookbook/stickerbook. Ah, toddlers. Regardless, I can’t wait to make these caramels!
Congratulations! I just got mine! And these may be the first thing I make from it! I just wish apples (and cider) in the Midwest weren’t so darn expensive this year. These will be worth it though :)
Congratluations on the book, I can’t wait to get my hands on it. I’m so glad you and your family are safe and well. This recipe looks delicious. Unfortunately proper apple cider (non-alcoholic) is pretty much non-existent in the UK but I’d be interested in seeing what I can do with organic pressed juice.
I can’t tell you how excited I am to get my hands on this cookbook! Your website was my go to for dinner, breakfast, and everything in between. Congrats!
So glad all is well with you! We’ve seen such terrible stories on the news, of course, we’re used to rain but not that much! Hope things get back to normal for the greatest city in the world soon! I made caramels similar to these a few weeks back, thought I had died and went to heaven – they were delicious…but your version has more cider and it’s reduced more, so I’m guessing it would have a more pronounced flavor…and more is more! Congrats on the book, I just got my email today saying mine is on it’s way!! Looking forward to seeing you next week…bring a slicker! xo, Nan
Deb, I love your blog and can’t wait to get your book. I’ve tried many of your recipes and have never been disappointed. Your blondies (infinitely adaptable) are my go-to dessert when I don’t have much in my pantry, and they are amazing. I was thinking about you and your family yesterday when I saw the storm on the news. Sorry that your book release day maybe wasn’t exactly what you had expected but I’m glad you’re safe!
I’ve never commented before but I had to say congratulations on your book! My boyfriend brought it to me at 6am this morning and I read it cover to cover in bed (felt like Christmas morning!). Crossing my fingers your flight gets out so I can meet you in Portland on Monday!!
The book and this recipe look amazing!! I’m hoping to come see you speak in Boston!
I want to make these as gifts. Do you know approximately how many caramels this will make?
You make it in a 8”x8” pan and cut into 1” squares.
So it makes 64 pieces.
Congratulations on the book. It is already on my holiday wish list! Glad to hear your family is ok as well!
Congrats on the book! Excited to check it out. These caramels look to die for! Great gift for the holidays approaching Oh so Quickly!
Deb, we love the cookbook!!! We’re making the Spaghetti Squash taco recipe tonight, and Lemon Bars ASAP. Oh, also glad you are safe. :)
Deb:
I got the book yesterday, and spent the evening curled up with a cup of tea reading it. I was massively full from dinner, and still wanted to head into the kitchen to start at least five things right away. Your blog has made me into a much more adventurous, and in the process, a much better cook. Thank you so much for writing it, and the book– I will be enjoying it for a long time!
Lay-flat binding. Thank you.
Your book is fantastic…my 3 came yesterday. One for me, one for my sister and one for my sister-in-law. Christmas gifts for them!
Congrats Deb. A labor of love in the highest form! I can’t wait to get the book and cook my way through it. Oh, and the caramels…brilliant!
Oh, and I can’t wait to try the first recipe of the pancakes!
I’ve got about 3lbs of caramel left over from a make-your-own-caramel-apple bar. Any way I could melt that down and incorporate the reduced apple cider, or is there no turning back on that one? I could probably add the salt & cinnamon, but I just know it’ll be missing that appleyness that fall requires. Thanks!!
I got your book delivered to my door yesterday. It’s absolutely beautiful and I cannot wait to start cooking from it. I recall you mentioning in a post that you were going over fonts and type and color. Well let me say that the recipes and text are very easy on the eyes and the photos are wonderful.
Congratulations on a great achievement!
OMG, Deb! I got the book yesterday. I sat on the couch and read the title of every recipe to my husband who nodded with excited approval, we are both ready to get cooking. Fabulous! Thank you!
Per UPS tracking, my book is waiting on my doorstep, after being slightly delayed by the storm. I can’t tell you how tempted I am to cut out of work early to go home and start drooling over it!!
Aww congratulations on the book. It looks fantastic! :)
Hurray for the book! Can’t wait to get my hands on it. I’m so looking forward to try all the recipes!!!!
GAH! My preorder did not leave Amazon until yesterday so I’m tapping my foot waiting for it to arrive. . . .Maybe tomorrow or Friday. I have no patience.
Beautiful book and beautiful caramels!!! Congrats!
The book is GORGEOUS!!! Congrats :-) And glad you’re ok!
YES. The cat is really out of the bag now on putting cider in caramels. The world definitely needs to know, especially in time to stock up, freeze extra cider, and make them all winter long.
Opening the book tonight will be the highlight of my day. Halloween? Whosiewhatsie now?
My book just arrived…I am at work but have a thoughtful mail carrier that knows I work across the street. I cannot wait to read it cover to cover. It will take all of my strength to actually work today and not hide somewhere with the book. Congratulations!!!
One of my girls (not sure which one) peels off book jackets when I’m not looking-even on cookbooks. The beautiful book cover is appreciated over here. My book arrives this evening and I can’t wait! Congratulations!
PS We love you because you make cooking fun and tasty (or at least that’s why we love you at my house).
Wow, what an adventure! I am so happy for you! I don’t know you but the journey you have made from your blog in your tiny kitchen to this wonderful cookbook inspires me so so much. I hope I have the courage to embark on my journey some day. To celebrate this day with you, I’ll make these caramels. It will be my first batch of caramels since I was a little girl, caramel making scare me….Congratulations (and thanks for the inspiration)
So glad you and your family are safe during this crazy time in NY. Amazon informed me my book is in the mail — I cannot wait! Stay strong and congratulations with this awesome step as cookbook author!
Congrats! It is beautiful and if this wonderful blog in any indication it is also chalk full of deliciousness. This is the number one thing on my Christmas list, I’m just not sure I can wait that long!
Congratulations!! Take care and glad your & your family are safe
I don’t think anyone’s day went according to plan over the last couple days… Glad to hear you are safe and the power is back on! And congratulations on the book. I can’t wait to see it (and taste these cider caramels… I have some spiced cider in the fridge now)!
Congratulations! I’m looking forward to reading your book – love the jacketless cover!
I can’t stop reading your cookbook! The recipes all make me want to burst into the kitchen and overstuff my fridge with delectable treats. The photos are beautiful and I love the introductions to every recipe. Congratulations on a wonderful book! Glad to hear that you and your family are safe. Now I’m off to the kitchen to try out some of the amazing recipes!
My copy of your cookbook is supposed to arrive on Friday- I can hardly wait! Congrats!
The book came yesterday, but I only got a chance to admire the cover and the wonderful chunkiness of it. My hubby, who is a graphic designer, declared it “beautiful.” Congratulations and I can’t wait to smudge all its pages!!! (You know, with butter. As I cook. Actually, I’m extremely careful with all my books…but my sister, who I will be giving a copy to for Christmas, will do it in my stead. =)
I will now commence drooling at the thought of these caramels.
See you in Portland at Powell’s next week!
Congrats! So exciting! I love that the book will be beautiful with AND without the dust jacket. It’s on my Christmas wishlist, so I hope someone in my family takes the hint…
Congratulations Deb!!! And I’m so happy to hear that all went alright for you in the storm. I received my copy of your book yesterday, promptly removed the book jacket (you should feel vindicated :), read the whole thing instead of doing my work, and plan to cook everything from it in short order. Especially since my husband spent the entire time reading over my shoulder and said, “you can cook absolutely anything you want, if it’s from that book!”
First of all, l just have to say I am SO relieved that you and Alex and li’l Jacob are all okay!! I’ve also been worried about Jennie & her girls (www.injennieskitchen.com) and just checked her blog, but no update there. I hope they are okay. It breaks my heart to see all of the destruction left by Sandy and I pray that everyone that has been devastated will be able to rebuild their lives and see brighter days very soon.
On a MUCH happier note, got a nice little surprise on my front porch late last night!!! My SK COOKBOOK had arrived from Amazon.com!!! I immediately toted it to bed with me and then ended up running 30 minutes late to work this morning because I was absolutely GLUED to the pages and couldn’t tear myself away!! The book is absolutely MAGNIFICENT!!! You have reeeeeally outdone yourself Deb and I am so grateful to you for all the blood, sweat and tears you have poured into each and every recipe (I know that sounds gross, but you get what I mean – LOL!). I cannot wait to get cooking . . . . now the excruciating process of deciding which to make first . . . .
my book is on it’s way! what would be a good neutral oil to use? never made caramels before– i’m a little worried :)
I’m glad to hear that you are all safe. I’m also bitterly jealous of all those who have received their cookbooks. I’m waiting for the UPS man who is on his way, but I wish he would hurry up.
I cannot wait to get this book! And I am so going to get one for each of my daughters. I adore your blog and your recipies make we want to spend all my time in the kitchen.
Reading your blog makes me happy and hungry.
Thank you so much for this.
Robin W
Columbia, MO
Glad to hear you made it through safely.
I am very sad I can’t get to a stop on your tour, but I do hope to order your book one day very soon.
Thanks for all the good eats!! You are my first stop when I’m looking for a recipe!
I received my book on Monday and it’s wonderful! So approachable, so readable, so fabulous. Congratulations!
I got my notice from Amazon yesterday that my copy shipped. So excited! Congratulations, Deb. Really happy you are all safe :)
In a long ago post, you said you made something so delicious and wished you could share but that we’d have to wait for the book, and I’ve never forgotten it. Is this THAT recipe?
I ordered the book back in April, but it got stuck in the hurricane, so I didn’t get it yesterday. Can’t wait to get it in my grubby little hands tonight! Congratulations!!!!
I’m holding off getting the book so I can join the line of hundreds in Austin to meet you there and say thank you for helping me and others change the way we think about cooking. Congrats on the end of a long journey and the beginning of a new one!
Deb,
The Smitten Kitchen cookbook is on the UPS truck for delivery to my home at ANY.MINUTE. I am so excited! Congratulations! I’m looking forward to getting my hands on the recipes 8^)
i can’t wait to get it! i got notified yesterday that it was on its way! im giddy! CONGRATS!!!! :) xxx
littlekitchie.blogspot.com
Congratulations! I can’t wait to get mine in the mail this week! And, your description of New York City is lovely; I love that you tried to pack all that into a caramel. It’s like a sweet little love song, sung when the city most needs to hear it.
Congrats on your book baby!! I cannot begin to imagine the blood, sweat and tears that went into making this a reality. Thank you, thank you and thank you again! I hope to see you in Austin.
p.s. I’m so glad you guys were safe during the storm. :)
I flipped through every page of your book as soon as I received it! The photos are GORGEOUS, and the recipes look incredible. I especially love the adorable photos of your son and the dedication. So sweet! I can’t wait to make the apple cider caramels. I’m already making plans for them for Thanksgiving! I look forward to seeing you in Philly when you visit on your book tour. See you then! Congratulations!
Wow! it is beautiful! Congratulations on your book.
Got my copy of the book shipped to me yesterday! I was so exicted to receive it and even more excited to start trying out the recipes! These caramels look devine!
Glad you are all safe & warm! My heart goes out to all the people affected by #Sandy!
I love your website and have made so many of your recipes! Can’t wait to get the book!
Do you know about how many caramels this makes? Thinking about making these as a gift, and want to get an approximate count. Thanks!
The caramels look delicious, but mostly I wanted to say that I was giddy when I saw my order shipped e-mail from Amazon the other day! I know what I’ll be doing Saturday during my kiddos’ naptime!!
Now I just need a clever way to reuse or recycle the dust jacket, since I love the real cover so much more. My copy arrived yesterday and I am elated!
beautiful book! congrats on being able to share your fab recipes with the world. and those caramels look amaze.
Oh, and I SO appreciate that you created a beautiful hard cover to your book. I am not a fan of those paper covers, either. And while we’re talking about covers, I was not a pudding skin fan until your chocolate pudding ;-)
First of all, so glad to hear that you and your family is safe and dry.
A little email birdie told me my book has shipped (yay!). I absolutely can’t wait for it to arrive — some people find it weird that I “read” cookbooks — based on the comments, I’m glad to see that I am in good company.
I may have to make these little golden nuggets of sweetness today while I’m “working from home”. I’m hoping to see you in Santa Cruz this weekend, so I can let you know how they turned out. (BTW, not sure how you’re going to make it there by 7:00pm, I imagine that the folks in SF will be wanting you to stick around for a while). Hmmm, maybe I’ll go to BOTH signings and make it a day-long event. (I live in San Jose, pretty much in the middle.) Please don’t be alarmed and think I’m stalking you (well I am, but in a nice sort of way).
My book came yesterday and I saw the caramel recipe but it wasn’t one I’d really read through. I’m so glad you added this to your blog and glad to hear your family weathered the storm safely.
Ooh! I just made boiled cider/apple molasses/apple syrup a few weeks ago and while it was cooking I thought it definitely needed to be made into caramels. I started out with more than four cups of cider, so I wonder how much of the finished syrup I would need for this recipe. It’s been living in a mason jar in my fridge and every so often I dip the end of a spoon in it as a “sucker” for my kiddo.
Also congrats on the beautiful book! Can’t wait to get mine.
Deb – I just had to tell you that I “worked at home” yesterday so I could be there when your cookbook arrived!! I was tracking the package from the moment it left Amazon…in fact my mom and I were on the phone wondering who was going to get theirs first. When it came, I stopped everything I was doing and read it cover to cover (in fact, that got in the way of cooking dinner) – it was everything I thought it would be and more! It gave me the answer to what to make for a dinner party Friday night (short ribs), and inspired me to make the grapefruit olive oil cake right away because I had everything in my kitchen. And it made the perfect breakfast this morning – even though it wasn’t in your breakfast section, but you’ve taught me that it’s ok. Thank you!!
I am so, so, so excited about your book. It’s the only thing I asked for for my birthday and it arrived last night. Yay! Thank you from a long time reader, infrequent commenter, huge fan!
I raced out of work during my lunch break to pick up your book yesterday, and spent the rest of the afternoon sneaking peeks at it under my desk. It is an excellent cook book, with a great balance of recipes and so many options for vegetarians. I love that you’ve found ways to incorporate foods that I always eye at the grocery store but have no idea what to do with (i.e. broccoli rabe). And the mix of easy and complicated recipes is appreciated. Thank you thank you thank you, and well done.
So glad that Sandy treated you gently. And that the book is here. I’m hoping to be one of the throngs in Vancouver to meet you. Thanks for this lovely recipe. If I wasn’t going to be out accompanying a shark trying to score as much candy as possible in the rain tonight, I would be sorely tempted to whip up a batch.
Congratulations! I can’t wait for my book to arrive – I pre-ordered, but that damn Sandy is holding it up…tragic. Could you recommend a good candy thermometer? I’ve always wanted to try my hand at candy making but something about it is so daunting – hard balls, soft balls, I imagine myself with covered in a giant sticky mess. These caramels look amazing enough to get me to take the leap!
Congratulations, Deb! (it’s easier to make a baby than a book, right?) I just took a look at your book tour schedule, and I’m exhausted just reading it. Good luck with that, and enjoy meeting your fans in person! I’ll be out of town for your LA stop, so sorry to miss you. I found my amazon order in the “saved for later” section of my account. Drat! Glad you and yours are safe.
I received your book yesterday and it’s wonderful! I’m having a hard time deciding what to make first ;). Congratulations and I do hope you and your family are safe and doing well!
My, it’s a beautiful book =)
Received you book yesterday and it is so lovely! Congrats.
i love the cover sans jacket! you’ve made something quite special indeed!
CONGRATS ON YOUR BOOK! I’ve been reading your blog for about 3 years now and it has kept me sane in college when all I need to do is procrastinate with food photos, fun little anecdotes, and delicious recipes. Any chance you can add a Michigan stop to your book signing?
Ack, I’m so excited about the book! Just Amazon primed it, which means I have two days to get my kitchen clean before I destroy it with deliciousness this weekend! Yesssssssssss.
Congrats on the release…I am anxiously awaiting its arrival on my doorstep! I am glad to hear that you and your family are safe and sound after Sandy. Oh and these caramels…the prefect candy for halloween! As always, thanks for sharing!
My book arrived yesterday afternoon and I’ve been reading through it ever since. Congratulations! It’s a wonderful book. Love the format, the recipes, the illustrations, the stay-open-on-the-counterness of the binding. I’m having the oh-so-1st-world problem of deciding which recipe to try first.
I’m glad to hear you and your family have somewhere warm and dry to stay for the duration. I hope life gets back on track soon.
Hurray! Congratulations to you, Deb! I’m sorry that the hurricane kept me from going to your book signing on Tuesday. I do hope you will reschedule it soon so I can come and congratulate you in person!!!
HA! I stumbled upon this recipe on the Williams Sonoma Blog with the Q&A about your new cookbook… mine hasn’t arrived yet in the mail, so I eagerly ran to the store and bought some cider and while my little boy (he’s 15) carved his Halloween pumpkin I made Apple Cider Caramels. I reduced, I added, I watched, I tested, I poured, I waited and I FORGOT TO ADD THE BUTTER! Needless to say I will be making these again….
I got a copy of the book yesterday and didn’t even notice that it was a different cover inside the jacket! So excited because the jackets annoy me too and I will inevitably ruin it. The book looks amazing, can’t wait to try some of the recipes!
Also the caramels look SO GOOD. yum.
Congrats Deb. I’m a long-time reader and fan of this blog. You’re like my go-to online cookbook when I need some inspiration in the kitchen. A couple of your recipes have become legendary at my workplace since i sometimes bring them baked goods. I’m so glad to hear you and your family are safe and well. My cookbook has shipped and was due to arrive yesterday, but being in the hurricane affected area it did not :-( Got my fingers crossed that it will get delivered today. I really can’t wait. Its like early Christmas.
Yay for the cookbook!!!! I’m *SO* excited. Have you ever thought of a phone app? I ask b/c I am often at friends/family’s houses and wish that I owned this app! I know I can just come here, but that’s just so much finger swiping!
Hi, was hoping to be all cool about your book and wait (here in the UK) – till I found out I’d have to wait till FEBRUARY……noooo, so, having made many recipes from your blog – all awesome – I am assuming I can translate, and as you already have weights – I no longer have to guess SO obviously have ordered from the US – and, showing great restraint, only expedited delivery so am on tenterhooks for the next 8-14 days!! Love your recipes, do come visit!!
Sarah
I am SO excited you are coming to Santa Cruz!! It seems like no one ever stops here which is weird because I swear, it’s paradise here. I will definitely be at the signing… my favorite kitchen blogger at my favorite bookstore? Hello, could there possibly be a better way for me to spend my Sunday night?!? Can’t wait to meet you, and congrats on this fabulous achievement! All of your passion and hard work has brought you to this point! :)
Congratulations!!!! I was so excited to get an email yesterday saying my pre-ordered copy was finally on its way! Can’t wait to dive in. Your site has always been an amazing guide for me, and I know the book will not disappoint. Thanks for all you’ve poured into the blog and book!
Amazon delivered mine this morning :D
Then just now for a second I was like, “But what book did I buy? The cover is different!?” …and then I peeked under the dust cover. Can’t WAIIIIT to make ALLLL the things.
Congrats! I am so glad you and your lovely family are safe, warm, and dry. I can’t wait to see you in Philly (unless of course you’d like to make a pit stop in very nearby Delaware with a tin of apple cide caramels). ; )
Do I have to wait to buy your book when I come to see you, or can I (pretty please) get it now? I met Bobby Flay and Giada at Williams Sonoma and I had to buy their book there.
Glad to hear you’re safe and sound! Is it weird that I thought “Oh no! I hope smitten kitchen is okay!” before I thought about my friends who live in NYC? Don’t answer that.
Congrats deb, it looks marvelous…our poor Jersey shore is gone. so sad…
Hooray for surviving the storm and for your beautiful cookbook! I’m out of town this week and cannot wait to get home to the Amazon package with your book waiting for me! I was so impatient, in fact, that I flipped through your book at Target last night, longing for my own copy. Congrats again and best wishes for the tour!!!
Oooooh, I will be buying that book today!
Oh, what a lovely ans wonderful cook book. And even better what WONDERFL caramels! I will be making some for myself and my father and to top it all off from cider made from apples my family picked!
Is your tour coming anywhere near Kansas? This is a beautiful time of year to visit the flyover states. I would recommend the Watermark Bookstore and Cafe in Wichita and Pages Coffee shop which is connected to Prairie Harvest Market in Newton, KS if you wanted to get off the beaten path just a little bit and connect with some of us small town foodies!
Thank you for the beautiful food and the beautiful book!
I received your fabulous cookbook yesterday! I spent the evening flipping through the pages and saying ‘yummy’ and ‘that looks delicious’ on every page. I am having my in-laws over next weekend and look forward to selecting a recipe for your book to make them!
Congrats x 1000, Deb! So excited to get my hands on this book and make everything, including (and especially) these caramels. :)
Also, glad to hear you and yours are safe.
Deb,
Congratulations to you on such a wonderful accomplishment. I was so excited to see your interview on the Hairpin yesterday…two of my favorite things in the same place! Looking forward to the book.
Best,
Lauren
I am so insanely excited to read it from cover to cover! I work at a bookstore, and I went early yesterday morning before the store was open to buy it. Your book was still in transit! So sad! But I went to work that night and it had arrived. I didn’t even let myself peak inside until I was settled at home. So beautiful. I am so happy for you and your book and that we all get to see it and read it and try all of the recipes!! AAAHHH!! Thank you, Deb! :)
Congratulations – can’t wait to buy your beautiful book. This recipe sounds amazing – must try soon! Sending continued wishes for warmth and safety your way…
Bought your book yesterday and spent the evening reading it. I had already decided my “go-to” Christmas gifts this year is a copy of your book with a batch of these caramels! Glad to hear they are a favourite of yours. I toyed with the idea of baking the challah or even the granola as a supplement to my “book gift” but you’ve confirmed my intuition that this recipe is a winner.
Congrats on all your success. Safe travelling.
Congratulations! I just ordered it online and can’t wait to recieve it!!
Congratulations on the book! And my goodness, those caramels look amazing!
Way to go Deb! I ordered 12 copies for my shop. Im proudly displaying them without the dust jacket, as I LOVE the hard cover. You’re right next to the new Barefoot Contessa’s Foolproof Recipes on my shelf! Congrats!
Congrats on your book!! It looks amazing.
I’ve made caramel sauce with apple juice before, but apple cider is an even better idea!
So excited to get your book! Part of me wants to put it on my Christmas list, but part of me doesn’t want to wait that long either. Also really tempted to try these caramels tonight.
Mine has arrived!! But I’m work … guess I just need to shut the office door for some private time(!).
Yay! Congratulations on the book. I can’t wait to get my hands on it! Just made apple cider caramel dipped apples, so I love this recipe of yours.
Congrats on your book launch! Don’t let Sandy rain on your parade. And thanks for sharing some sneak peeks here – these look delicious!
Congrats Deb! Pioneer Woman just gave you a shout out too :)
how perfect :) Congratulations :)) New Follower :)
xx
I hope you make your flight okay, because I’m planning to come and see you and get a copy of the book at your Los Angeles signing! Congratulations! x
Congrats on your book! :) My copy arrived yesterday, and I already tried out two recipes today, their both really great (as always). I’m not really sure if all of the stuff needed for some recipes is available in Germany, but I hope I can find substitutes.
The apple cider is reducing on my stove just this second! Since I was born in a very rural area, we had lots of apple cider every year when the apple season came – most of the time even from apples we had picked ourselves. Unfortunately, in the city it is much harder to get it, but I hope that the freshest organic apple juice I could find will work as well.
Glad you made it through the storm safe :)
congrats, deb! i’ve always enjoyed your posts.. but never said hi or thank you.. so thank you! for all the wonderful sharing ^^ i’m definitely getting a copy of your book ^^
Yay!!! So glad you’re safe!!! Can’t wait to read the book, is it my birthday yet???? *bounces up and down!
Deb: so happy to know that you are safe and that you have power.
I am going to have to buy your book in hard cover I don’t do this much anymore instead I buy iTunes versions. Your photos are so beautiful, I want to add this book to the stack we keep out on table for friends to look through. Sorry to hear you won’t make it to Phoenix on book tour. Let us know if that changes, please.
Be safe, I hope Jacob can do a bit of trick or treating.
Congratulations on the book, it looks beautiful and I can’t wait to get a copy!
Congratulations on the cookbook – can’t wait to get my hands on a copy! I’ve been following your blog since you only had “one” and “two years ago” entries above each recipe. Love your recipes, the photos and your amazing sense of humour. These caramels look fantastic! Thanks!
The book is awesome. Looking forward to seeing you next week in Seattle.
Over half your cookbook contains tabs already — so many recipes look absolutely wonderful.
In addition to that, a huge thank you from a reader who also prefers lay-flat cookbooks and a pretty cover sans jacket.
Thank you again for the cookbook and all the work you do here.
I want that book so, so, bad! SO EXCITED!
I received my copy from McNally Jackson (that you graciously signed) on Monday! It is absolutely gorgeous. The photos and layout are wonderful. I have tabbed several recipes to try this weekend and next week. Thanks for all of your hard work and for sharing your kitchen with us.
Hope your book tour can successfully start tomorrow. I’m a little glad you had to cancel the Columbus Circle stop, as I couldn’t really justify leaving my kids home with daddy to walk down there (60+ blocks) and back, but I was so sad to miss it. Here’s to rescheduling! The book is beautiful.
Deb! This post was so much fun to read. A million congratulations to you! I can’t wait to devour every page of your beautiful book. And then to cook from it, and devour once more! Hope you’re flying high and (now that the weather’s pulled itself together) enjoying every bit of the release. Wahooooo!
Got my copy in the mail yesterday and immediately had to flip through it. It looks amazing, I can’t wait until I get a chance to start cooking from it .it feels like you really stayed true to the blog (and I don’t just mean that you kept the the Jacob pictures:) ). Congratulations!
Congratulations, Deb! I can’t wait to see the book – I don’t buy many paper cookbooks, but yours will definitely be joining my kitchen bookshelf!
A few weeks ago I was flipping through a dusty copy of Martha Stewart Living, ( i had neglected it due to wedding), I got to the last page and a picture of brownies with an article attached. as i started reading said article, about being a “stress baker” i felt such a connection with the writer, felt like she was totally speaking to me! i could have very well wrote it! With my wedding just days away i was spending unnecessary amounts of time in the kitchen making cinnamon rolls, cookies, and cupcakes, just because i couldnt just sit and relax; This relaxed me. i finished reading the article with a smile on my face then read “Deb Perelman blogs at smittenkitchen.com” OMG! i read your blog religiously! i could not believe i had totally ignored the headline with your name. Thank you for your blog, thank you for your cookbook, thank you for writing and sharing…you are awesome and i wish you were my friend :D xo-Jess
Just got mine from the UPS man and sat right down to look at it. Wow. It makes me want to cook. Now. And the real cover is more beautiful than the dust jacket. But maybe I’m just one of those people who gets excited about things like that. I got excited about Jacob, too. Congratulations, Deb!!!
Just last week I was looking at a recipe like this on King Arthur’s website. It called for their boiled cider so pretty much wrote off the idea of making it even though it sounded delicious. Now I have no excuse to not make them.
Congrats on your book, it looks beautiful. I’m poor so I’m on the wait list for it at the library (the good news is that your book has a wait list!). Can’t wait.
Deb, the book is SO wonderful! I received it yesterday and I immediately began pouring over it obsessively! (If you were to ask some of my co-workers, I might have gotten a little too excited when that Amazon box landed on my desk…)Congratulations on the book and so glad to hear you are all safe and dry!
Massive congrats on the book, Deb! It’s stunning. Your images are just poppping off those pages on my screen – can only imagine holding a hard copy how beautiful it all is!
The caramels with apple cider sound better than anything right about now.
And glad you guys are SAFE!!
I am NOT waiting until the February UK release date, nuh-uh no way……family in US….must….purchase…..
(glad you made out okay during Sandy!)
Oh my gosh, oh my gosh! I am SO excited about this!! I adore all of your recipes – and to now have them all in one place is a dream come true. CONGRATULATIONS!!!
Maria xx
http://www.cheekypinktulip.blogspot.com
Congratulations about the book! I’ve added it to my Christmas list (yes, it’s October and I already have a list…) and am excited to see it!
Kristina
Kristina does the Internets
Congratulations on your new baby book…um…book baby! And apple cider caramels? Yum.
Congratulations on the gorgeous book!!! Those cider caramels look divine.
I saw the book in Barnes and Noble yesterday. I was excited — I hollered “I _know_ her!” (Yeah, we’ve never actually met, but I feel that way anyway.
Congratulations!
heartiest congratulations!!! just wanted to echo the other readers by saying that I’ve always trusted your recipes and loved your wit and humor. the other recipe websites? I read for interest, but yours is the one i go to if I want to make something in earnest.
much love and support always,
M
PS: your broccoli pesto was an amazing revelation. thank you.
Wow. It sort of brought a tear of joy to my eye to see apple cider caramels from the smitten kitchen cookbook! Whatever must it felt like to type those word? Well done to you!
It’s lovely. I preordered it in April, and it was my bedtime reading last night. Hoping to make it to BH on Friday.
At last! I await a Smitten Kitchen cookbook shaped package under my Christmas tree! What I’m most excited about is finding all of the artisanal (or not so artisanal) cheeses that go best with each recipe. I’m kind of into that.
Congrats on bearing fruit on 3 yrs of hard work!
Best,
Ash
Sunday! SF! I’m bringing two friends :) Sorry I had to cancel my preorder but I wanted to buy your book in the store and it all worked out fine anyways because I moved since my preorder and UPS won’t deliver to the new place. (deep breath). I am so excited! Glad to hear all is well with you guys and I hope your flight gets out OK too! Sunday!
Hooray for book! Congratulations! Those caramels look amazing, of course–although I would have a hard time keeping the apple cider out of my mouth long enough to make a batch. :)
Congrats on the book- mine should be here in less than a week!
Congrats!! That is a big achievement, but a no brainer considering your fabulous blog! I’m going to be purchasing this from my local book seller… thank you for putting your beautiful photos and recipes in a single, bound book!!
I can’t wait to get your cookbook and meet you this Sunday in SF! I’m even dragging my boyfriend who has been (unsuspectingly) eating your recipes for years! Cheers!
Would love to try this, but it’s SO HARD to find real apple cider in LA! (Finally found some of the refrigerated, but still pasteurized kind from back east at Target, but it’s not always there). Years ago I found a concentrate called Boiled Cider. Because first step is reducing anyway, do you think I could substitute?
http://www.woodscidermill.com/PRODUCTS/BoiledCider.html
I pre-ordered the book ages ago and it arrived last night! I opened it immediately. Can’t wait to start cooking. It’s gorgeous. Great job! I know how much work you put into it and it shows. It is officially my fav cookbook of the year and many of my friends and family will be getting it for Christmas. congratulations!!
Mine arrives in the mail tomorrow! I simply cannot wait!
Saw a shout out to your book in Time Magazine their Oct 15th issue. I was so excited! I said “I read her blog!” Congrats!
My husband and I are not really a fan of caramels. But apple cider makes it unique and very appetizing! Saving the recipe and making these next week!
By the way, your book looks awesome! Definitely putting that on my wish list for Christmas. Maybe Santa will get that for me? :D
I stayed up way too late reading my copy of your cookbook. It is WONDERFUL! After dinner, when I saw the UPS truck driving away from my house last night I just RAN as fast as I could to the door because I had a sneaking suspicion my book had arrived and, indeed, it had. I cannot wait to begin on some of the new (to me!) recipes. Lovely, lovely book. Congratulations! Wishing you much more success!
Mine is on its way – wee! Can’t wait to thank you in person this Sunday in Santa Cruz :D
Yay! Can’t wait to get my hands on the book at next month’s Toronto book signing. :)
I am eagerly awaiting the arrival of my cookbook! My 2011 Christmas present from my daughter. The caramels look delicious but I’ve been following your blog long enough to know that the word “favorite” does not mean the same to you as it does to others. For some, the word “favorite” implies singular as in the one that is liked the most. It seems that for others “favorite,” is plural; and that’s OK.
Congratulations!!!! The book looks (and I’m sure IS) fantastic!!!!!!!!!!!!!!!!!!!!!!!!
Congrats! I can’t wait to get cracking on every recipe!
And, um, if I show up at your place with some caramels, I’ll trade you for a Manhattan. :)
You’re coming to Vancouver?! Absolutely thrilled to meet you! You’ll be my very first ever cookbook purchase.
What is neutral oil?
Congratulations and I’m glad your home is safe. I hope to get my hands on a copy soon!! Unfortunately, it appears we’re switching coasts right at the wrong times. :( Enjoy your book tour!
Congrats on the safe arrival of your light on lbs, heavy on content baby!
I am planning to be at the SF event and can’t wait to purchase and devour!
Congratulations! The book looks lovely and I can’t wait to get my hands on a copy.
Looking forward to seeing you when you get to San Francisco. Let us know if you need restaurant recommendations. If you’re here on a Friday, try to get to Fort Mason for the Off the Grid food trucks – great food right on the waterfront w/views of the bay, sailboats, seals, and Golden Gate Bridge. Farmers’ market at either the Ferry Building or Civic Center are very different but have great produce.
So glad to hear that you and your family are safe and didn’t suffer any damage from Hurricane Sandy.
Hi, since I live on the West Coast and the humidity while not annoying is constant, it’s very difficult to reduce ANYthing in volume. I’m wondering if one could use the boiled cider from King Arthur? Thanks for the great recipes and I’m glad you and yours are safe!
Barnes and Noble just sent me an email telling me that my pre-ordered cookbook has not be sent, and they don’t know when it will :(
Do you know if there is any particular issue with the copies ordered from B&N or am I just particularly unlucky?
I just received my copy ordered at Amazon.ca minutes ago. I am impressed by the book overall qualities. Beautiful pictures, entertainment from page to page, exciting recipes! Bravo!
Just finished reading through the entire book – it is absolutely beautiful and I am so excited to try out so many of the recipes! I am especially thankful for all the vegetarian options you’ve included. Thanks for sharing such a lovely part of your life with us, including pics of your ridiculously adorable son!
Congratulations on the beautiful book. It was waiting at my doorstep this morning and I can’t wait to start baking (page 193 here I come).
I just got my book last night. So beautiful…congratulations and I can’t wait to start cooking!!!!
You are all safe–whew. My copy of the cookbook just arrived an hour ago; the paper cover is off and I’m adding a scale to my holiday wish list. I love it!
WOOOHOOO! For those of us who have to wait until book signings to buy it (and who appreciate the dustjacketless cover options), what does the naked back cover look like???
Received the book yesterday, also got one for my grown-up daughter! One big complaint though….not enough pictures of Jacob!!! The recipes look great and I am looking forward to reading this cover to cover as I hand out Halloween treats tonight! Stay safe NYC!
So excited! Just got the email from Amazon that my pre-ordered books (1 for my best buddy) shipped! Can’t wait!!!
When I came home yesterday I was thrilled to find a lovely package from Amazon on my doorstep, and I knew it was your book! I can’t wait to get some time to pour through it. Thank you from a long-time reader!
I got my book two days ago and I can’t wait to make something from it. I love that there is a vegetarian section, as everyone in my family is vegetarian. I think I am most excited about the asparagus pizza and the peach pancakes. And I agree, not enough pictures of Jacob!
I couldn’t crack an egg when I started reading smitten kitchen my first year of college. I’ve now just graduated an I’m thinking of turning down my offers from law schools to go to culinary school. I’m so excited for your book! I don’t make lots of comments because everything is obviously amazing and that has usually been said, but I just wanted to let you know that smitten kitchen changed my life! I can’t wait to come to your event at Brookline Booksmith!
Yay! I’m so happy for you, and can’t wait to get my hands on a copy. Congratulations!!! These caramels look EXQUISITE. You are a genius!
I bought the Kindle version yesterday. I LOVE it. So many tasty treats (and these caramels are on the top of my list to make). Congratulations!
Oh man too bad I’m not in Vancouver but all the way in MA for school. Dammit! Would have went to go see you in person.
Oh my god! Congratulations, Debbie – you are inspiring! I can’t wait to see you in San Francisco. Will run to the bookstore today and grab one of these masterpieces. Everything looks delicious and I can’t wait to try out every single dish in there. YOu do, what I am dreaming of and I hope you continue sharing your recipes and life stories with us.
Congratulations! Can’t wait to get my hands on a copy.
I found your website through shape magazine or women’s health (I don’t remember which one) in which you wrote a story on how you baked brownies for your nurses. I immediately went to your site because it sounds like something I would do. I baked several desserts from your recipe collection and everyone loved it! I loved it! I told everyone that I found this site that I loved, but I don’t know if they will try anything from your site, their loss! You have gotten me back into baking after a long hiatus and I can’t stop because everything looks so good. I love all the recipes I’ve tried. When I heard you wrote a book and took your own pictures to boot, I couldn’t wait for it to come out. The pictures are gorgeous by the way! I just bought a copy of your book just a few minutes ago. This will be my first cookbook purchase! I wish you a safe trip on your book tour and success with your cookbook! :)
Got your cookbook yesterday and it is more than I had hoped for – great recipes, full of fun and flavor. I love it!
I wanted to pre-order but was scared it wouldn’t arrive in time for your trip to Vancouver BC, can’t wait to meet you and can’t wait to get my hands on this book!
Congrats, Deb! :) looking forward to seeing you in Boston!
You are such a hero!
Yours, the first book I’ve ever pre-ordered.
Yours, one of verrrrry few books I succumb to in paper form.
I held it for roughly 3 seconds before I started whipping up the brown-butter-afraid-to-say-the-whole-title-in-case-that’s-illegal treats. (delicious, of course)
I also made these caramels when Imbibe gave us the sneak peek and included them in fall gift baskets. You’re spectacular.
I’m so thrilled for you! Yay, SK!
After I read your post there was a knock at my door and your book had arrived. It is FABULOUS. I can’t wait to start cooking from it!
Congratulations on the book! It’s like birthing another kiddo, right? I feel like a dog waiting for my owner to come home as I watch for the mailman to arrive bearing my pre-ordered copy. My family and I have had so many terrific meals (and I’ve had some much-needed laughs. And cocktails, I admit it) courtesy of your blog. Thank you, and again, mazel tov!
Deb, I got your book in the mail yesterday and was giddy with excitement. It reads just like your blog, and is full of recipes I want to make, like, STAT! I’m glad you all weathered the storm well (though really, no flashlights?!) and I am totally looking forward to meeting you at Powell’s on Monday! Congratulations on a successful book release!
The book looks amazing! I hope to see you in DC soon.
Becca (she bakes), maybe it’s possible Sandy affected your nearest fulfillment center. Have you noticed where your packages come from? If it was near Sandy’s ire (and Wisconsin, Illinois, and Michigan are getting the rest of it now, too) that could be what is delaying your cookbook.
Deb, HUGE congratulations to you on your newest baby! I cannot wait to cook from, drool over, and savor your book in my kitchen.
xxxoo
Erin
Congratulations! One of my favourite blogs…and soon to be cook books- I just know it!!
CONGRATS Deb! What an accomplishment! It’s beautiful. The love the “secret” inside cover! Can’t wait to buy my copy. Stay dry and cozy.
Just saw it at Target!! I’ll be having you sign my copy when you’re in Chicago! Congrats!!
Congratulations on publishing the book! How marvelous. :-)
To make your caramel cutting easier, try using piano wire, guitar strings, or a pizza wheel. I used to have really terrible knives but I love to make candy, so there was some MacGuyver action in the kitchen.
I’m so glad to hear you’re alright! I’m in New Jersey and thankfully we were spared, I can’t say the same for the shore :/.
I am looking forward to you rescheduling your book launch! It looks amazing and I am throughly excited to get my paws on a copy!
And as always, these caramels look amazing and if I had stocked up on the ingredients before the storm I would be making them as we speak.
Be safe and I hope your family is well!
My grandson celebrates his first Halloween today, but the text from his mother after story time at the library was “Baby in a lion costume—whatever. The Smitten Kitten cookbook arrived.” See you in Portland next Monday and hope to see you at Penzys before. Glad you and your family made it through safely.
Congratulations!!! I’ve been following your blog for years and can think of no other blogger who deserves success with a beautiful cookbook more than you. I can’t WAIT to get my hands on that book!! :)
Oh, I’m so happy to hear from you today!!! You’re safe! Yippeeeeeeee!!! And what a recipe! Dang, girl! I pre-ordered your book many months ago on Amazon. I’ve never pre-ordered a book before, but I assumed it would just be sent out to me automatically when it became available. I haven’t been notified that it has been sent out, so I have no idea what is going on. Can someone clue me in?
1) So glad you all are safe.
2) Happy Cookbook Day! Can’t wait to check the mail when I get home for my Amazon pre-ordered copy!
3) Did it sort of make your heart burst to post this recipe and underneath the title write, “From The Smitten Kitchen Cookbook”? Because it should. Congrats!
Congratulations Deb! Can’t wait to get my copy, meet you, and have it signed!
Congratulations!! And so glad to know that all is well in NYC–and hopefully the city recovers quickly.
I just received your book as a surprise (Halloween) gift from my mom! And am so excited. I had been planning on buying it either way, but surprises are always fun. It is beautiful and I can’t wait to sink into it and make some of the delicious looking recipes. On a side note–I absolutely love the book cover design (under the jacket)–I’m one of those people that appreciate those little details and I almost am tempted to take off the jacket permanently :)
Congrats again and thanks for bringing another great cookbook into my life!
So glad to hear that all is well in the Smitten Kitchen.
I pre-ordered (6) books early this year….yep, started my holiday shopping early. Alas, I received notification today from B&N that the release date for my books have been changed! You can not know how jealous I am that others already are cooking from their copies! sigh!
Congratulations!! I have been following you for years but have never commented. Today, after much anticipation (on my part) I tore open my Amazon package and am preparting to sit down with a glass of wine and my new Smitten Kitchen Cookbook! Thank you!!
Congratulations! So happy that my copy arrived TODAY. Yay! Glad that you and yours are safe.
Deb, the cover-under-the cover of your book is ab.so.lute.ly. STUNNING! I checked Amazon just yesterday to see that my copy had shipped “today.” Ooh, I thought, how exciting, it’ll be here in a couple days! After a very long day, I arrived home after dark to find a package already waiting–today–on my doorstep!! How’d they do that?! Needless to say, I was thrilled!
I hope is see you in LA! I have been stockpiling butter like a squirrel awaiting the arrival of your book.
Just got your cookbook in the mail today. Tomorrow I’m fixing your tomato glazed meatloaf and brown butter mashed potatoes-yum. Congratulations! Huge accomplishment.
Congrats on the book! It looks like a Real Beauty!
Honestly, the last thing I need is another cookbook (I have nearly 600) but I couldn’t resist and just ordered it – congratulations! I know how hard the wait is on projects like this – I turned my manuscript in for my cookbook featuring recipes from 120 Colorado chefs WAY back in January and it’s just going to the printer TODAY!
Dear Deb,
Congratulations on your book! I live in Boston and am hoping to meet you when you come to the Coolidge Corner Theater. If I don’t get to meet you, I just wanted to say that you have taught me to cook through your blog over the years. I have been reading your blog for the past six years and I am so excited to have your cookbook in my home. I look forward to all of your posts and refer to your website daily to choose what I’ll cook that day. You are the best! I hope one day we meet and I can tell you all of my favorite recipes that I’ve learned from you.
All the best,
Bridget
This is one cookbook I will read for entertainment, even if I never cook a single thing from it, though I will. I will treasure it forever. I’m so glad you and your family are safe today.
Saw your book on the table at the Lehi Costco yesterday. It looked cute sitting with all the others.
(Lehi, Utah)
Congratulations – I can hardly wait to get my copy at the event in Toronto. Looks like there will be a lot of “must makes” flagged! Glad to hear you are all safe and sound and enjoy your book tour! So many people can’t wait to meet you!
Congratulations on your book! I love the ‘real’ cover.
Deb! I got my book today!! And I take back what I said before about doubting you if you are indeed caffeine-free — your recipe for clams with choricho breadcrumbs has won my little heart. How did you know that I love chorico and am afraid of clams, yet get them occasionally in my weekly fish delivery? Last time I just broiled them and stuck them in the freezer for a lack of any better idea. Hurrah!!
I am so glad you all are safe and riding it out at your in-laws. Good news all round.
So many congrats!! The book was waiting for me when I got home yesterday (a preordered birthday gift from my sister) and I immediately set about making dinner with it. We had your mushroom bourguignon and tres leches rice pudding, and both were absolutely delicious. My husband requested that I make the bourguignon again as soon as possible (but first we’ve got to make the butternut galette–one of my favorites of yours!).
I just wanted to say that I’m so happy for you–I’m not a frequent commenter, but I’ve been a faithful reader since wayyy back at the beginning, and I’m thrilled to see how well things have gone for you. The best testimonial I can give is that whenever I have guests coming over, and I don’t know what to make, Smitten Kitchen is always my first (and generally last) stop. Brava!
OMG! I just got your book in the mail TODAY! It is so well done, Deb! The cookbook is so well conceived with such great pictures. And the recipes! Such a plethora of new and surprisingly different recipes. Not just a repeat of your blog (I’ve been a loyal fan since 2009.) Thank you so much for following your heart and muse and sharing the results with all of us.
These look miraculous! I have used more apple cider this season than any other, and alas: now it looks like I need to go buy another quart. What a shame… said no one, ever. Congratulations on your STUNNING book!
Congratulations! Can’t wait to see you here in Portland!
I love this book! Enough said! Can’t wait to see you in San Francisco.
I just got my book today! I shouldn’t tell you how I squealed when I saw the secret cover behind the flap. Nice touch. Still deciding which recipe I want to make first (leaning heavily toward breakfast latke.) Beautiful book and beautiful intro. If you do the extended book tour next spring, put Asheville, N.C. on your map. Thanks, Deb!
It’s beautiful! Congratulations!!!
Enjoy the book tour! (Wish you were coming to Ann Arbor:)
I got my copy of the book yesterday and I was SOOO excited. I couldn’t decide what to make first! But I think you just decided for me.
The first thing I always do with a new book is take the jacket off. They irk me, too! What a nice surprise to see such a beautiful cover underneath! This just proves what I always tell my fiance about this blog — we like exactly all the same things.
Congratulations! I can’t wait to start cooking from the book (once I get past the crippling indecision as to what to start with).
my book is presumably in the mail, but what i really want to say is these caramels are the bomb. i’m cooped up in my house, with power, but no way to get to NYC and no reason to go there anyway since my office has no power. happily i had every single ingredient these required, except excellent flaky sea salt (i made do with kosher), and i think they are the BEST THING I HAVE EVER MADE. wow. kudos and thank you.
That Sandy, she can really spoil a party! Sorry your launch had to be cancelled, but happy that you all are OK. We hope you have a fantastic time on your book tour! (Please come to Dallas next time, OK?)
I can’t wait to get my book, Amazon just sent me a note saying I’m geting it in about 10 days! Any plans to come to Madrid?
Congratulations! The cookbook looks like everything so many of us hope for in a cookbook, something only the finest home cook who’s perfected her craft could bring to us. Can’t wait to get a copy!
My copy has not arrived yet, but it has shipped. I cannot wait. Glad you weathered the storm.
Congratulations!
I am definitely making these!! We have a favorite apple orchard in San Luis Obispo, CA (Gopher Glen) where we get the best apple cider. I am so glad you are coming to Santa Cruz & can’t wait to meet you in person! :)
Got it in the mail early yesterday afternoon!! I don’t usually write in all CAPS, but THIS BOOK IS INCREDIBLE!! So many great recipes, advice, and you are just one snarky, creative writer! I love it so much! Wish I could see you when I come to Brooklyn to be married on 12.12.12, but your 12.13 cooking demo was all sold out by the time I noticed it! At least I can carry you around in my purse for a while instead!
Congrats on your book! I have been waiting since my birthday in July since a sweet friend pre-ordered one for me as a gift…and it arrived yesterday! It is a blast to read and contains gorgeous photos!! Love!
I feel like after all these years of reading your mouth-watering, loving, delicious, honest blog, you are part of my family…..and NOW!!!!! The cookbook arrived today from Amazon!!!! I screamed upstairs to my husband that my pre-ordered smitten kitchen book finally arrived – We are both ecstatic! I must tell you that it is one gorgeous hunk of cookbook. The dedication page with Jacob’s photo and your caption of “the best thing I ever baked” made me tear up! You have come into so many people’s homes with your recipes, photos, stories and life. Thank you, Deb, for sharing your life and your kitchen with us!
Congrats Deb!!! Mine should be here any second…I feel like a kid waiting for Christmas; I can’t wait to dive into this book!
My pre-ordered cookbook has been shipped! Am sooo excited to receive it on Friday. I’m planning on being one of surely hundreds waiting to see you at Powell’s in Portland this coming Monday. Am so glad you are safe.
I’m so glad you made it through the storm! The UPS delivery man woke me up yesterday morning with the delivery of my copy of the cookbook, which just about made my day. It looks gorgeous and I am so excited to start cooking from it! I’m looking forward to meeting you and getting it signed when you’re in Vancouver. :)
Your book just arrived in the mail today, huzzah for pre-ordering! Can’t wait to hunker down tonight with a glass/bottle of wine and read it cover to cover!
Jessica
MINE IS BEING DELIVERED AS I TYPE! SO EXCITED!!!
Congrats on the book Deb! I can’t wait to meet you in Vancouver.
I CANNOT wait to get my hands on your cookbook! Congratulations Deb!
A big congrats from Toronto, Canada! I just got my copy through UPS and it’s BEAUTIFUL!
Deb,
I’m counting down the days until my book arrives!! Especially since we don’t have any power and don’t expect to have any power for a few more days. I need some comfort which I know I will find in your book. I look forward to having my oven and stove back to create some of your amazing recipes.
Congrats and can’t wait to meet you in December. Good luck on your tour!
Your book was on my desk this morning!! I can’t wait to see you in Seattle!
Received your book today and squealed at the sight of the box on my doorstep. Then I squealed again when I opened it. It is a triumph! Congratulations!
Congrats on your book Deb! I pre-ordered it on amazon, so it should be arriving on my doorstep soon! I can’t wait to be cooking even more of your amazing recipes!
My cookbook shipped from Amazon today. I CANNOT WAIT to get it!!! I will plan next week’s menu after it is here.
Deb, the book looks amazing. I just got mine in the mail today and was so excited to get home and flip through it. Of course the pictures look great, love that you have one for each recipe. Thank you for including a vegetarian section, will definitely be making many of those recipes (can’t wait to try the gnocchi this weekend!). And the sweets, my favorite part of the book… gonna start with the popcorn cookies. Congrats, so excited for you!
What a nice birthday present to myself- your book arrived today, on MY day! Thank you, will enjoy reading and trying new recipes.
I was so excited when my copy arrived yesterday, I had to blog about it immediately, like a dork! I can’t wait to cook from it! Congratulations!
I received the cookbook today. I am so excited! It’s beautiful, truly. Thank you.
love my book! read it cover to cover!
I am so excited about your cookbook and my other half has purchased it for me for my birthday! The book arrives in two weeks (to Australia) and it will have pride of place on display in my kitchen. I started following your blog during a recent two-year stint in Canada and I am a big fan of your beautiful food photography combined with the excellent recipes. You have fans around the world and so you should. Keep up the good work Deb and congratulations! :)
Congrats on the gorgeous book!! :)
I wanted to go to your event in Toronto but its SOLD OUT. So congratulations! Even though I won’t be able to meet you.
So excited that you’ll be coming to Vancouver. I’m bummed that I only found out about the Sold Out event today, but I’ll stop by the other one. Exciting!! Congratulations. And that caramel looks damn fine.
I’m so glad you’re okay. I’ve worried about you and your family ever since that storm was headed your way. I’m hoping I get to see you when you get to San Francisco but if I don’t, I hope you aren’t so rushed that you can’t enjoy some of your visit to CA. I’m not sure if the boardwalk in Santa Cruz is still open on weekends, but there is a lovely carrassel (sp?) that Jacob might enjoy there. Is he going with you on this leg of your trip?
Deb, you are my hero!!!! Truly, thank you for a beautiful book and blog! Almost everything I make is one of your recipes these days!
My book just arrived from Amazon and it is SO beautiful! Made my day! About to read it cover to cover and can’t wait to decide what to cook first. Congratulations, and see you in DC on the 12th!
Congratulations! I just got my copy yesterday! You brought out the baker and cook in me! Thank you for sharing your recipes.
Congratsssss!! The book looks gorgeous!
Oh! I was thinking of you during the storm! I’m glad all is well. We’re in DC, and our copy of your book arrived Monday morning, just before the storm hit, so just in time for me to spend two days on the couch with it, wanting to cook everything in it. The apple cider caramels are on the list, but we made the Maple Bacon Biscuits Tuesday morning (thankful to still have power). They are delicious and will definitely become a standard around here.
I’ve been reading your blog since shortly after you started dating Alex, I think, so basically most of my adult life. So when your book arrived, I couldn’t help but feel a little thrill that was maybe just a little more than being excited about a cookbook. Congratulations; it’s marvelous.
Hi hi :)
really want to make these, but unfortunately, i stay in a part of the world where it is hard to find non-alcoholic unpastaurised cider. is there any substitute that i could use instead? thanks a lot! God bless!
First of all, I am relieved that you and your family are safe. We watch the news and see all the turmoil on the east coast. It is terrible. So, good that you are not caught up with loss.
Second, congratulations on the release of your book. I had pre-ordered it a long time ago, and this morning Barnes and Noble sent me a missive informing me the book was delayed. So, we will have to wait a while longer. :)
Thank you for all you do for us.
Peace…Sharon
A naked cover! I adore: The idea that I can legitimately remove the jacket (because remove them I always do, very rapidly), and that there is a wonderful secret waiting inside to reward me. What a beautiful naked cover! Deb, it’s all so perfect!
I guess it takes a little longer to make it to Alabama. But when I got home this afternoon, there it was! There truly is a reason there’s a smile on that Amazon box. Can’t wait to sit down and savor each page, then to start cooking!
Pleased to say that I ordered this for our library and am SO EXCITED to get my hands on it!
Congrats! Wondering: All the way to Vancouver but no stop in Toronto on the way home? Awww!
Oh wait! You’re coming here! :)
I ordered the book today and came home and made these caramels. They are the best caramels I have ever made and my family normally makes caramels every year at Christmas. This may have to be a new twist on the family tradition!
I got the book today in the mail and had not even gotten in the door before I opened it up! I made the goey cinnamon bar things, they are currently waiting to be cut up and eaten. I am soooo excited. Going to read it cover to cover many times. And I definitely appreciate the special naked cover; I get excited about those things :^P Glad to hear you are doing well and the “madness” didn’t hit you too hard!
Congratulations! Love the beautiful inside cover since the dust cover seems to get torn or ruined the first time I open a book (especially a cookbook!). I don’t know how I’m going to wait until your signing in Seattle on the 8th to get my copy. :) Have fun on your tour!!
Oh happy day! 3 years in the making! It looks fabulous can’t wait to get it.
Hey, so, when Deb says, “use a 3- to 4-quart saucepan,” she means, “use a 3- to 4-quart saucepan,” and she does not mean, “use whichever of your miscellaneous pots happen to be clean at the time, even if they barely accommodate the liquid in question, such that you wind up feverishly scrubbing a larger pot as you witness (yet again) how matter expands under the application of heat.” FOLLOW DIRECTIONS. Pass it on.
Congrats on the book! I can only imagine how it feels to have it be a reality!
Congrats, The Book looks Great!
First off, CONGRATS!! I don’t think I’ve ever posted before, but I wanted to say “thank you!” I discovered your blog many , many years ago when it first was getting started. It got me cooking (and reading food blogs and cookbooks obsessively). Over the years, and all through undergrad, AmeriCorps, and law school, I found refuge in cooking, all because your blog inspired me to get to the kitchen, spatula in hand. When I saw that you could pre-order your book on Amazon (*cough* before you posted it on your website!), it was scheduled to arrive on my birthday — I knew it was meant to be — so I pre-ordered it right then and there. When I realized Sandy was actually going to hit, my first thought was “Oh no, I won’t get my cookbook on time!” (Does that make me evil? Sorry.) This little sneak peak was just what I needed!! Can’t wait to open up my cookbook tomorrow (with flat binding!). Thank you again, for all the hours of entertainment you have given me over the years both in and out of the kitchen. You have no idea how much support your website has given me through the many, many years of grueling school and now, law. Congrats again!
I’m with you. Those book jackets drive me crazy, and I hate that the libraries always tape them to the books just enough so I can’t take them off but not enough to reduce their annoying-ness!
Deb,
What a BEAUTIFUL book! It came today and it was the loveliest of treats as we are without electricity and heat. Congratulations and hope to see you at a rescheduled NYC event!
2 words that shall always go together when autumn arrives, apple cider and caramel, GENIUS!
Thanks for the great recipe and CONGRATS on the cookbook, it looks fantastic, always great to see results of such hard work and dedication come together so beautifully.
So so so happy for you! Can’t wait to pick up a copy!
I got the book yesterday and when I took the dust jacket off I died! I love it so so so much! And I couldn’t wait to make something so I made these! And they’re cooling in the fridge right now, but the little I tried was WONDERFUL!!!!
I received my copy of your book today. It’s beautiful! I love that you began with breakfast I can’t wait to start cooking.
so glad you’re safe.
hooray for the book.
pardon my terseness, but i now need to make caramels.
My copy arrived today. I sat right down and spent the next 45 minutes turning pages. What a delight. I’m looking forward to trying everything. I must have 30 sticky notes marking good things to cook.
I’m so glad to hear you are well and cannot wait to meet you when you come to Seattle. Your website is an inspiration and I am so excited to welcome your beautiful cookbook into my home. Thank you!!
Excited to see you in PDX on Monday. Can’t wait to start cooking from the book!
Mine is supposed to be here by Saturday! It is in Minnesota last I tracked my package. Wonder if I can drive over and get it!!?? Lol
Can’t wait to get it.
My book came today!!!!! Some girlfriends are coming with me in a few weeks to see you at the National Press Club. I am so excited!!!!
Glad you are all okay. The book is BEAUTIFUL and I shouted “I HAVE TO MAKE THIS” on almost every page. And I only got it yesterday! Can’t wait to see/meet you on Friday in Beverly Hills!
Deb,
I never comment here, but I owe you an enormous thank you and an even bigger congratulations. I am in recovery from an eating disorder that devastated 15 years of my life, and your site has been one of my biggest inspirations for recovery. I know that seems odd, and frankly out of place, but your happiness and blessed life are so gorgeous and enviable that I slowly, slooooooowly, began to open myself up to the idea that the food that had tortured me for 2/3 of my life can be a source of joy and fulfillment. I see your smiling family, your ease with ingredients like butter and can’t help but believe that when one nourishes the body, she nurnishes the soul. And delighting in the perfectly crumbling pie crusts and vinegary autumnal salads has fed my body and my heart. You brought joy back into eating for me. Whether it be because your arsenal of recipes are so perfectly delicious, or because I am constantly reassured by the humor, beauty, and blessedness of your life that good things come to those who are willing to let them in.
I cannot say enough about how your blog has changed my life. Thank you, thank you. I can’t wait to see your book in my kitchen, promising good food and health for the future. Congratulations again!
My 3 copies arrived atleast a week ago here in Canada. Looking forward to getting them all signed as Christmas presents in Vancouver next week.
I made these caramels today and they turned out wonderful! Thank you for yet another wonderful recipe! Also, your cookbook is going to be on the top of my Christmas list this year. :)
The mention of featherlight gnocchi made me realize this book is coming off of my Christmas wishlist and into my hot little hands ASAP. Oh yeah, and I am excited to make these caramels. Congratulations!
Just lovely. Enough to inspire me to go shopping- and tonight I made both these divine caramels and the chocolate and roasted pear scones you posted yesterday. I love how I can scroll your comments and find kindred spirits across the world- fun to know that at a few of us have your wonderful recipes in our fridges or on our counters or -poof!- gone, eaten and enjoyed!
And I forgot fresh cider at the store and had to make do with the Trader Joe’s Spiced that I had in the cupboard. Still quite excellent, though I’ll try another batch as you suggest.
Thank you for these gifts!
I am so excited to buy your book. Your blog has changed my cooking life. Thanks for the lovely recipes, photos, and writing!
I’m ordering one!!! Love your recipes & blog – do you think you’ll be visiting us here in Melbourne, Australia???
I opened my front door to disperse candy to trick or treaters, and there sat your book!! I *may* have immediately turned off my porch light and poured over it. I am so, so, so, so excited!
Your blog and now your lovely book make me want to cook more than any other website or proper cookbook. They also make extremely hungry.
Congrats to you! (also glad you weathered Sandy)
See you in Napa Saturday! Can’t wait to thank you in person!
I can’t wait to start cooking. THANK YOU~
I love the secret cover inside. BEautiful.
Hi Deb,
Oh the sweet reward of patience. I picked up your book this evening, and now I am about to sit in my comfy chair and hunker down and go through this delicious looking book. But, I do want to say thank you so much for coming all the way to Vancouver, BC. I am looking forward to your cooking demo at Barbara Jo’s !!! See you next week.
I am absolutely one of those people who gets excited about the cover hiding inside (: I need to try this recipe! It sounds beautiful. Your book has already been mailed to me, but because I’ve got a crucial deadline to make tomorrow, I’ve stuffed it out of sight (… sadly, not out of mind) in my wardrobe. Because I know that once I get my hands on the book, no one will be able to pry it from me until I’ve finished reading it – down to the last period.
I am so excited to see you in SF this Sunday at Omnivore!!!
I am so glad you posted that you are all OK. I was checking and saw the book signing was cancelled. Congrats on the beautiful book. I will see you in LA!
Oh all you lucky people who have your books already! Amazon says mine might be here in Australia on 16th December!! Ugh. The caramels look amazing and so glad to hear you’re all ok.
I was lucky to snag a copy at Powell’s this last Sunday & upon initial excited perusal, my interest was piqued by this very recipe. It’s hard for the penny pincher in me to buy EVERY blogwriter’s cookbook but in your case it was a no-brainer. Thank you for the gift that is this website, i am proud/happy to have your book on my shelf & in my home!
Congratulations! Glad to hear you and your’s are safe and sound and cannot wait to see you at Book Larder in Seattle!
I saw your gorgeous book today and cannot wait until we get to see you in Austin.
Deb,
I’ve been a reader for 4 years– smittenkitchen is the first link in my bookmark bar and I obsessively click it at least five times a day, hoping for a new post. Your humor, stories and recipes have gotten me through more bad days than I can remember. Your book is the first and only book I have ever pre-ordered, and flipping through it makes me feel so happy for you! (and for me that I have it!;)) Congratulations. I hardly ever comment on your posts, but I figured if there is any time to do so, this is it. Thank you so, so much for what you’ve contributed to my life for the past four years– happiness and yumminess and laughter!
Woohoo, Deb! Your book arrived today (all the way from the UK). We’ve got a long weekend coming up here in Melbourne, Australia – I’m going to spend part of it planning out my summer recipes!
Congratulations! I cannot wait to get my copy. I just moved to Vienna (Austria), so I have to wait until it arrives at my dad’s in the US and he forwards it on to me. I have been reading your blog since before Jacob made his appearance, and I must say, yours is my favorite. Cheers to Deb!
These looks BEAUTIFUL and so does the book. I can’t wait to make room for it in my sadly understocked (but always eager to cook) kitchen. (I want to be like Julie from Julie and make a recipe a day. I don’t think I’d ever eat badly.)
Glad you and your family are safe.
And congrats on the book and on the book tour. But I don’t understand — why Vancouver but not Toronto? Hey, we’re MUCH closer!!!
Well done!! Really excited about the book but was gutted to learn UK readers will have to wait till March 2013!!! :(
I want to get your book but how??? Because ? am in Turkey.
I have a surfeit of quinces and flowering quinces…. hmmmm… quince juice instead of cider? It might work…. The caramels do look tasty!
To any UK readers – do you think that a juice like Copella would work in place of apple cider? As far as I know we can only get alcoholic cider here…
Congratulations. Anything worthwhile takes time….This book looks lovely..and we never have to worry about how the recipes will turn out….always a given!
Take care of you and yours…ENJOY the process of unveiling your creation to all of us. We have a beautiful country, with beautiful people who can’t wait to actually meet you. Kansas is gorgeous this time of year by the way. hint …hint!
Hooray! Hooray!! The only other cook book that I have bought is “Mastering the Art of French Cooking” but I can not WAIT to buy yours!!
Really happy that you and yours are safe and sound…
Thank you for all that you do, you bring so much happiness to people allllll over the world. :)
So excited about the cookbook! Just downloaded it on my iPad :) Your recipes always work and taste amazing. And these caramels look to-die-for!
Hi, where can i buy the book online? The amazon uk does not have it…. and i live in Portugal. Thank you and congratulations on the great great book!
my book should be waiting when I get home.
I have been tapping my foot for a while .
Can not wait.
Lovely book. I guess I’ll be going on Amazon and ordering myself a copy(now that we have power again)
Congratulations on the wonderful interview on NPR! And a lovely mention over at PW. What a wonderful heralding to you book release.
Congratulations on the book, and I’m glad you and your family are safe.
Mazel tov on the book! So glad to hear you escaped safe and sound!
I was so sad about the cancellation of your NYC launch…just ask my husband, it was all I talked about at the beginning of this week! (You’d think it was my own book, or that I at least lived in the NYC area!) Anyway, I was lucky enough not to be affected by the hurricane, and to have received your book in the mail a couple weeks ago. I too love the removable jacket and surprise inside cover (you don’t want the jacket to get stained or torn in the kitchen!) and I’ve been flipping through the pages trying to decide what to make next…maybe the itty bitty chocolate cake! Anyway, good luck with the tour and I can’t wait to follow your adventures on Instagram! (Still hoping that you’ll add Montreal to the tour list!)
Just listened to your interview with NPR this morning on my drive to work. I sat smiling in the dark for my whole car ride. Thank you for what you do. Your blog is one of my FAVORITES and I am really looking forward to buying 4 copies of your beautiful book for my daughters, my son and MYSELF! I feel the same way you do regarding what makes up a terrific cookbook and it really begins with terrific recipes and gorgeous photos. For me…No pics….it goes back on the shelf.
Woah these look so incredible! loving apple cider this winter whoo hoo!
http://www.amazine.com/story/936238 just made this the other night! was incredible.
do you other recipes like this?
Congratulations on the book. Glad you are warm, dry and safe.
This may be a dumb question, but what is a neutral oil? Also, congrats. I love the book! I tore it open so quickly I didn’t even notice the other book cover that when I saw the first picture of this post, I thought I bought the wrong book!
I heard you on NPR this morning on my drive to work which made me very excited! It was a great interview, and now I think I need to make some latkes for brinner tonight. I love your book and cannot wait to make every single thing in it! Thanks so much for all the time and effort you put into it and your website :)
Seeing as how I’ve been visiting your blog and using your recipes for more than half of a decade I have purchased your book (on iTunes) to show my support. All the best to your and your family.
Congrats Congrats Congrats! Enjoy your book tour and the added fame! Happy touring!!!!
I LOVE the cookbook – congratulations and thank you.
So glad to hear you are safe and sound from the storm! Amazon had to delay my order but it should be coming in the mail tomorrow and I am so excited to spend the whole weekend cooking from it! Thanks Deb for your thoughtful and hilarious posts, we all appreciate it as well as your hard work!
I am very excited for you and to purchase your new baby! You are my goto website when I need an idea for dinner! Now I can have my chose of unheard of recipes at home!!! Thank you for being amazingly creative and encouraging to try new things!
Mazel tov and well done!
Deb, I love your book! And ditto about the jacket cover, it irks me too! Glad to hear you are safe and sound! xx
I just got my book in the mail! It’s beautiful! I can’t wait to try something, but which one? What a dilemma!
It arrived!! My new favoritest cookbook is now here. Beautiful work Deb!
We lost power Monday night and just got it back late last night. Thankfully, all of my friends and family are safe and our homes remain intact. My thoughts and prayers go out to the families in NY and NJ that have been devastated by hurricane Sandy!
On the bright side? Your cookbook arrived yesterday! YEAH for pre-ordering! It’s gorgeous, I’m so excited for you Deb…congratulations!
I got my cookbook last night, and this recipe is one of the first “must-makes” I picked out. It’s a beautiful book… congratulations, Deb!! Hope all goes well with the book tour, and glad to hear you are safe!
I am so excited for your book! I just ordered it! The caramels look delicious as well, I really need to invest in a sugar thermometer so that I can try making them my self!
Congrats on your book!
I pre-ordered the book, and I just cannot wait until it comes in the mail!! I have a feeling I’m going to end up making a new recipe every night until I can get through all of them! I haven’t received it just yet, but that’s probably thanks to Sandy. Might have to have a post-disaster party for my family members that have been uprooted from their homes. I can’t think of anyone with more comforting recipes than you!
Deb, I’m so jealous of those who have their books!! I (and my sons, who introduced me to your blog) have to wait until November 16th when you are in Toronto, as the cost of the tickets included a (signed, I hope) copy of your book. So good to know you and your family are safe. See you in a couple of weeks!
Great story on NPR! Congrats!
Just heard a piece with you and Lynn Neary on Morning Edition on NPR. Can’t wait to get my book – should be delivered to my doorstep tomororw!
Just heard you on NPR while eating blueberry muffins – recipe from Smitten Kitchen! Surreal! Congratulations on the book, it looks beautiful.
Congratulations Deb! I can’t wait to check out my own copy (and see you at the signing in Boston!)
Oh Oh Oh how wonderful. Both copies came in the mail yesterday. One for each daughter. Congratulations on a job well done. Beautiful book and exciting recipes.
My copy of the book is shipping today and I can’t wait!! See you in Boston, Deb!
I just bought your book! And a new salad spinner! It’s going to be an exciting package from Amazon on all accounts. :)
I just wanted to tell you how much I love the book. I’ve already dog-eared pages to try this weekend! It’s a beautiful book, and you should be very proud of it. I plan on giving my mother a copy of it for Christmas!
Just heard your fabulous interview on NPR! And I’ve ordered a signed copy of your book for my 17-year old daughter. You’ve been an inspiration for both of us, and such a terrific example of how following your passion is really the only way to really live. Wishing you continued success and joy!
Just heard your fabulous interview on NPR! And I’ve ordered a signed copy of your book for my 17-year old daughter. You’ve been an inspiration for both of us, and such a terrific example of how following your passion is really the only way to live. Wishing you continued success and joy!
Congratulations! Cannot wait to get my hands on your new book. and with cider guess caramels it is. and just listened to your NPR interview this AM. Nicely done — way to represent ye of the teeny tiny kitchens!
LOVED your NPR interview this morning! You have a lovely voice! And now this preggo is craving potato pancakes, so guess what’s on the menu for this weekend? I also loved the reminder that your kitchen is TINY. We have a 1893 Victorian here in Virginia, and the kitchen has about the same counter space, though perhaps a bit more room to turn around. My husband wonders why I try to do “gourmet” (his word) in there, but I love making delicious food, so it’s worth juggling!
A hearty congratulations to you, Deb! What an accomplishment. It looks gorgeous from what I can see here (duh). I hope to see you when you’re at Politics & Prose in DC! Happy book touring and again, hats off to you.
Got my copy!
Love that we both have candy recipes this month!
http://beautyandthebutterdish.wordpress.com/2012/10/22/it-was-a-dark-and-stormy-bite/
Congratulations Deb! I enjoy this site and love the recipes-I can’t wait to get a look at the book.
In the best kind of perfect storm my daughter who goes to school much too far away managed to have the book delivered to me yesterday, right on my birthday, and I could only have been happier if she’d delivered it herself! I can’t wait to spend some quality time with it-and her-when she’s home on the weekend. On another note I made the apple mosaic tart with salted caramel glaze last night for a party and it came out absolutely beautifully.
Ok, I just heard you on NPR in the car during the School runs:) had to write and say you have an awesome blog and I look forward to reading your recipes soon:) the potato latkes sounded amazing!
I was so happy to get the book yesterday! It looks great. Can’t decide what to make first!
Hey Deb,
Congrats! It’s sure good to hear you guys are safe, we were
very lucky here on the UES, nothing really happened around here
except your book hasn’t arrived yet :) I’m sure it will be here soon, can’t wait!
Looking forward to see you at the NYC book launch, hope there will
be a new date soon!
Good luck and have fun on your trip! Book or no book, I will
make those caramels this weekend, apple cider is all over
the markets now, and they look too good to resist!
I have already asked for your book for my birthday (this month) and heard you on NPR this morning – got so excited I could hardly sit still on my drive in to work! Great Blog, great interview and I’m looking forward to a great book! So glad I found you!
BEAUTIFUL! I had not purchased the book because I had planned on buying at your WS book signing in NYC….I will wait to hear of the reschedule date, but off to buy one today!
Deb, I received your book 2 days ago and haven’t put it down since! It’s wonderful. I’ve bookmarked just about every recipe to try – starting with those raspberry, ricotta and whole wheat scones! You did a remarkable job! Thank you for sharing your wonderful creations and beautiful photography!
Deb, so happy for you, and sorry about Sandy! Traveling mercies to you today. I hope all goes as planned. I am looking forward to meeting you here in Northern California!
Deb! I heard you on NPR this morning on my way to work, and I had an odd feeling of pride… even though I don’t actually know you, sometimes I feel like I do because of how communal and personal the art of cooking is. And you are so wonderful at sharing a little bit of yourself in your recipes. You were great on NPR, and your potato pancakes sounded so yummy. :) I can’t wait to get my copy of the book. I use your recipes tirelessly. They are certainly my favorite things to cook. And the most practical for my small social-worker income! Thanks for being awesome and making me excited to cook dinner every night. Congratulations on your successes!
Congrats! I can’t wait to read – and cook from – the Smitten Kitchen book!
Deb! I’ve been following since you only had two previous years’ worth of recipes and I’m a superfan. I received your cookbook in the mail yesterday (my mom had ordered it for me for my birthday all the way back in June.) I tore it open with a delicate mix of excitement and care (so as not to rip the dreaded paper flap.) This recipe called out to my heart instantly because caramels are one of my most favorite things on earth. All of that to say, your cook book is as beautiful as I expected and has such an awesome blend of daring new flavors and wonderful comfort food, I’m pretty sure this will be my favorite cookbook to come back to forever, and hopefully one day my children will beg for me to pass it on and I will greedily clutch it until my last days.
That said, I hope you have safe and awesome travels and I can’t wait to see you in Philly in December!
One last thing, you have awesome fans because you share your life and good food with us in an honest way that, for me at least, makes you feel like you’re a part of the family, some aunt or cousin that we’ve not seen in a while, but love to get updates from.
These caramels are AMAZING. I made them last night for a Halloween treat and fear that I might eat them all myself. One thought on cutting them up — I was having trouble cutting them with a knife and my husband had the brilliant idea to try an oiled pizza cutter. Total caramel cutting success.
The book looks beautiful, Deb, can’t wait to get my copy! Enjoy the book tour!
Congratulations and looking forward to your visit to beautiful Santa Cruz! There was a nice article in our local paper yesterday. http://www.santacruzsentinel.com/localnews/ci_21891683/comfort-food-side-obsession-smitten-kitchen-blogger-reads?IADID=Search-www.santacruzsentinel.com-www.santacruzsentinel.com
I would buy it if the only recipe in it was the artichoke heart stuffed shells. Talk about heaven on a plate! If every recipe looks that delicious (and I’m sure they do), then I will be a very happy cookbook owner!
I’m a blog subsriber but I confess I rarely click through to read the posts and I have yet to make a single recipe, although all look fabulous. However I did pre-order your book a while back and it just arrived yesterday, and as someone who reads cookbooks for fun AND loves to cook, I have to tell you that yours has everything I look for in a cookbook! Pages of good quality (nice and think and glossy!), lots of photographs, and I LOVE that every recipe has its own story/intro! There are a lot of people who “read” cookbooks and this is what we enjoy! And since I DO also love to cook, I can’t wait to try out some recipes and have no doubt at all they’ll be brilliant! Congrats, awesome job on the cookbook!!
cannot wait to purchase the book, love the naked look :)
Oh my goodness, I am totally sold. My favorite things rolled into one little morsel! I think this will be the perfect party favor for my sister’s baby shower… Around how many does the recipe make?
I was THRILLED to go home yesterday night and find your book waiting for me! Congratulations! It is truly a piece of art and I can’t wait to make everything in it!
I woke up this morning (I live in the Chicago suburbs) just to hear you being interviewed on NPR! I thought, I know her! I loved the interview and will be sure to have your cookbook on my Christmas list.
My favorite recipes? The chocolate peanut butter cake – I made it for my daughters 12th birthday and the dog jumped up on the counter and ate a quarter of before I could even get it all assembled! We still ate it :)
Also the chopped salad with feta, lime and mint – I made it many times this summer and could not get enough!
Congratulations on the book! I look forward to seeing it. I tried boiled cider caramels a little while ago and thought they were fantastic. I meant to get around to trying to make my own boiled cider to see if it would work – now I don’t have to!
Glad to hear you are all ok. Congratulations on the book and best of luck on the tour!!! I steadfastly requested it for my birthday and can’t wait until it arrives!
YAY! I’m so excited :) I’m going to get one this weekend! CONGRATS, this is a huge deal! xxo
GREAT conversation with you on NPR this morning!! Now I don’t feel quite so constrained by my 5×10 kitchen! Thanks for the continued inspiration…90% of the time that I go looking for a recipe, I end up here, I end up making something from your neverending list of fabulous choices, and it ends up being amazing, getting rave reviews and giving me warm fuzzies inside that I have made friends & family happy and content. Nothing better in life than that!
Congratulations on the NPR piece! So great being “in” your kitchen. Can’t WAIT for the book! YUM! and thank you!
My adult children got me your book for my birthday yesterday and I couldn’t be more excited! I had asked to have them take me to your Napa signing, but the dates ended up conflicting with my work schedule. My copy may not be signed but looking at it this am, I can see it’s full of YOU. Thank you for producing this hefty gem. I am going to enjoy prusing my copyand trying the recipes, but I’ll never stop reading your blog for that hopelessly human Deb factor. Thanks!
Somehow I managed to scoop up your book on the day it came out! Lucky me as it is a thing of beauty! Congrats! So looking forward to seeing you Saturday here in Napa! Again, lucky me!
I was so excited to get my copy in the mail.(Thank you Amazon for pre-sale)
It’s beautiful and I’m so excited to cook my way thru it. I just love Deb. I love the way she writes and cooks. When I read the intro, I thought-” I do just want to be her friend and pop into the ridiculously small kitchen and cook with her.”
I made Applesauce Cake last night for my friends who came over to trick-or-treat. HUGE success. My friend saw the book on the counter and said she was excited to see it. (She’ll be getting a copy from me for her birthday)
Glad the three year project is finally in our hands- Love it. Youve done a wonderful job. I look forward to seeing all recipe/creations coming out of that ridiculously small kitchen.
Congratulations! Have had a great time with you thus far online and looking forward to seeing you at Politics and Prose in DC. Yes I am holding out and buying copies from independent bookseller although I just might have to get one early because I am a child of the 80s instant gratification girl!
The caramels look fab too!
These look amazing and I’m considering fitting them into my already packed schedule before we have a house full of people this weekend celebrating an early Thanksgiving. This just seems like a good thing to have at such a gathering.
Also, I got my book two days ago and I am SO excited to get started cooking from it! It is beautiful and I want to put it on my most prominent shelf for everyone to see :)
Last night I selfishly kept the porch light off and made these caramels instead. I made a 4x batch to share and DESPITE the candy thermometer falling apart and a pot holder catching on fire, they turned out perfect! This is why I love your recipes, Deb – they save me from myself!
Congratulations, too!
Mazel Tov on the book, Deb — I’m a new fan and enjoying the recipes, the comments, and your narrative! And it was terrific to hear you this morning on NPR — somehow I knew it was your voice I was hearing, even before I heard you introduced. Keep up the adventures in the kitchen!!
Hi Deb: I heard your interview on NPR this a.m.! Good job! I wish you great success which you richly deserve! I enjoy your style which is more about the food and less about the “diva” although I’m sure you could be one if you wished!
I received my pre-ordered cookbook on Halloween!
I have a thing against dust-covers, and no matter how pretty they are, I always remove them. Thank you for such a beautiful second cover on the book! My dust-cover has already been tossed (sorry!) and I’ll read a page here and there as I find the time, time for both reading and cooking!
I preordered your book as soon as I could and I was ecstatic when it arrived Tuesday evening. I have been drooling over your fantastic photos since then and telling my husband about all of the things we are going to eat from it, soon. I don’t usually make candy but those caramels look like they’d make a great homemade Christmas gift for casual friends. Congratulations on the book. I love it already.
I’ll hop in line to add my congrats to the list! I can’t wait to get a copy of the cookbook, and I’m pretty stoked to try making these. Thanks for sharing consistently awesome recipes on your blog, and now, I’m sure, in your book.
I heard you on Morning Edition this morning! Safe travels on your book tour, it’s all so exciting. I can’t wait to get my copy! Hopefully a friend will come to the SF signing for me. I’m trying to hold out for Christmas.
Congrats on the book! I honestly stopped buying cookbooks several years ago because they are heavy, get dirty, and I much prefer the online/digital app kind.
I am, however, going to run over to Amazon and buy your book RIGHT NOW. It’s beautiful, reminds me of why I loved cookbooks, and I kind of feel I “owe” you for all the years of free, amazing recipes you’ve given me. Your recipes have never, ever failed to be anything short of delicious.
i never post, but i am so excited the book is finally out. can’t wait to get my little paws on it!
Your book is just awesome. I’ve glanced through every page and there are SO many things I want to try AND am anxious to read your pagenotes. Love your way with words. Congrats!
I pre-ordered the cookbook from Amazon months ago! Can’t for the arrival.
The book is amazing. I know I am one of hundreds of others congratulating you, but it is exceptional. I got my copy yesterday and I can’t decide whether I devour the whole thing at once or take my time with it. I love it and can’t wait to cook from it. thank you for your hard work and giving us all this gift.
Listened to your interview on NPR this morning and wish you “congratulations!!” on your book. I’ve been a reader for ages and am eager to receive my copy – which I’m sure will dog-eared to death with must-try recipes. Well done!
Congratulations! I just got the wonderful message my pre-ordered book has been shipped and will be in my little hands by Saturday!!!
Enjoy this, you deserve it~
I am putting this on my Christmas list! I love your recipes and especially your photos. BTW, Pioneer Woman highlighted your cookbook on her website and is giving away 5 copies!
I came home yesterday to find your book had arrived- yea!! Congratulations!! These caramels look divine – and -score!-I have some apple cider waiting for a recipe. These will be great to take on my girls weekend, this weekend. Guess I have my Thursday night plans.
THE NEW COOKBOOK IS HERE, THE NEW COOKBOOK IS HERE! Looks fabulous and I really do appreciate the stay-open binding-the only way to go. Time to cook! Congratulations, Deb. Have a great book tour!
Congratulations on the book! I cannot wait to sit down and go through it, page by page, with latte in hand. Love that you focus on the savory. Keep up the amazing work.
I just yesterday received notice that my book is on the way. Yay for me! Yay for you! Yay for us all! :D
i got an email that your book is being shipped to me from amazon! i’m so excited! AND i just heard your interview on NPR. congratulations! and thanks for inspiring another cook with a tiny nyc kitchen!
Your book showed up on my doorstep yesterday! It is beautiful! I think I’m going to make some scones first, or maybe roasted parsnips, or maybe an apple tart. decisions decisions!
so, I ordered your book in May and was so very excited for it! and then, my debit card information got stolen in October, so I had to cancel the order because that was my only way to pay for it. I still don’t have a new card; alas, I still don’t have a way to pay for it. Knowing it’s out makes me sad :(.
But Congrats!
Congratulations on the book! I can’t wait to get it. As an academic mom with a mildly insane obsession for cooking, I love cookbooks and I know yours will become one of my favorites. Thank you!
LOVE the inside cover. I have to say something about the dust jacket design/photo didn’t do it for me. This is beautiful. Grids are beautiful, as long as they don’t interfere with the slightly (okay, messily) imperfect cooking process.
Thanks for being rad!! I am going to make a special someone from Brooklyn buy this book for me ASAP :)
Great to hear your voice on NPR this morning and very glad your book is making its way to my doorstep……..
Deb! I’ve been reading this blog for about 5 years now, and I think this is only my second time commenting. Call me shy, but I have loved your blog, your stories, and your recipes ever since I first started reading. I was incredibly excited to get your book, so this morning I went to Barnes and Nobles. I looked far and wide, in the front of the store, in the cooking section, next to Ina (where you belong!), but couldn’t find your book! Flustered, I went to the help desk and asked for it. Lucky for me they had it! However, it was in the back, and you were not getting the credit you deserve! I made sure they brought out a huge stack, and I stuck one next to Ina. I’m at work right now, but I can’t wait to get home and start reading and cooking from your BOOK! Thank you for sharing so much with us!
Arrived home to see a brown package by my door–and it hit me….today is Oct. 30…the Smitten Kitchen Cookbook I pre-ordered has arrived…I smiled ear to ear–and bounced out of my car with excitement!
Deb, the book is amazing and its everything I hoped for, the pictures pop off the page and even though I didn’t end up physically in the kitchen sharing some of Mom’s Apple Cake with you–I felt like I was that much closer (I am in California after all!).
I adore your blog, and now your cookbook–Congratulations, and Thank You for being such and inspiration…I am now going to go find and listen to that NPR interview! Cheers!
Beautiful caramels and book! Congrats.
I rarely comment but my pre-ordered book arrived yesterday, and I just love it! I went through it quickly last night, then stayed up late reading the wonderful introduction, and i can’t wait to savor it more slowly tonight! I think the cover recipe might be the one I make first. Amazon shipped it in a bizarrely giant box – I was shocked to find the book inside! Congratulations and thank you!
I’ve never commented on your blog, but I just wanted to say that I just ordered your book and I am so excited about it! I’ve been reading Smitten Kitchen for a long time and I seriously can’t get enough of your fantastic photography and awesome recipes. I can’t wait to get my copy of the book!
My pre-ordered book still hasn’t arrived, so I keep coming back to this post, living vicariously through others’ comments. I’ve also read the entire introduction and scanned many recipes on the Amazon preview page it makes me ache to read your book curled up in bed, or hunched over my kitchen counter, instead of at my desk at work. Hopefully today I will get to experience it for myself. In the meantime, I just wanted to say thank you for one thing that may or may not have been intentional: Thank you for photographing your recipes for the book as you do for the blog. Thank you for not doing some big studio shoot for the book. Your blog photos have such a “Deb feel” that I love so much. I can’t wait to open my book and find that it feels just like your blog. Just like the virtual friend I’ve come to know and love. … Again, congrats!
I heard on NPR this morning, “up next, Food Blogger, Smitten Kitchen has a cookbook” and I sighed as I turned off my car and had to go into work! I wanted to sit in my car and be late for work just to hear the story! I love to hear about fellow food bloggers making it happen with their blogs! Living the dream my friend, living the dream!
Congrats on your book!! You must be so excited
Just received your book today!! It is amazingly beautiful! Everything looks soooooo good!! I can’t believe I discovered your blog only a few weeks ago! Long life to your cooking!
Just got the book and it is absolutely amazing! Congratulations on all of your accomplishments!
Hi Deb,
Am wondering if I can make these caramels with rich honey, since I can’t eat sugar. Would the liquid state of honey keep the caramels from hardening?
Congratulations on the book! I heard your interview on NPR this morning, very nice. I always enjoy your writing and the recipes are great! Thanks for sharing your talents.
Deb, I got email today saying my cookbook has finally shipped – I was worried it was going to get lost on the way to Brooklyn in the wake of the storm! Glad they waited, but so anxious to cook more of your delicious recipes!! Glad you are all doing well.
You may want to know that one copy of your book is on its way to Austria. :-)
Deb, I’ll be trying these this weekend–caramels are one of my favorite things to impress people with, and these look marvelous.
You may want to try the Mango Macadamia Caramels in Elizabeth LaBau’s new candy book. They use a similar technique, and are so good.
I never comment, but just have to chime in with how much we’re loving the book here, and I’m looking forward to seeing you on tour (I’ve already reserved my seat!).
#487 (Gale @ Ten Dollar Thoughts) said almost exactly what I was thinking, so I’ll spare everyone my own version of the comment that would have — inevitably — contained many run-on sentences. The only thing I’ll add is this…. [insert sing-song-y voice here] my copy of your book will be here tomorrow, my copy of your book will be here tomorrow! I can’t wait to read it cover to cover and start cooking. Congrats, many times over!
I just came home to find my book in my mail! I am so thrilled for you and can’t wait to start cooking. I hope, hope, hope I get tickets to see you during your stop in Brookline, MA!
Sooooooo excited! Preordered awhile ago and Amazon gave me a heart attack yesterday-they sent me an email saying they refunded something and I thought I wasn’t getting my book! Turns out there was a price change or something so they refunded the differencePHEW! ! Book should be here today! Hope your family is safe&dry,try to enjoy your moment&book tour! !
Yay, THE book has arrived. These must be heady and well deserved times for you, congratulations again. I’m sure you got out today for the tour – hope it’s wonderful fun, connecting in person with all your fans. Have seen the book highlighted a few places, so exciting, I feel like a friend of mine has made it to the big time! The caramels look so yummy, a must try for the fall season. Enjoy it all, so sorry this darn hurricane got in the way of the book doings but glad to hear you’re all safe. (Remembering the apple cake that was the first recipe I baked from here, it was fall then, too.)
My mouth is watering just thinking about those caramels. Too bad we didn’t end up with any trick-or-treaters and I ate my weight in unclaimed candy last night. I’ll definitely be trying them around Christmas, they seem like a lovely addition to my cookie trays.
YES! Congratulations! I can only imagine what an exciting day this is for you. I can’t wait to have that book sitting open on my kitchen counter someday soon!
Congratulations! Smiled all during the NPR story – and I was JUST oohing and aahing over the potato latke/fried egg breakfast recipe with my boyfriend last night! Planning on making the caramels tonight as a house gift for a trip this weekend. Thanks for all you do, Deb!
Hi – just received my book in the mail. So exciting, but when I opened it, all the pages are stuck together. When I try to gently peel them apart – rip! Bummer. May have to send it back.
Just received my book in the mail. There is not one recipe I am not dying to try. Thank you for such a well thought and beautifully written book. I will treasure it and certainly get lots of use out of it!
Congratulations! I am patiently waiting my copy. I just read your interview with NPR. Your interview is their “most read” right now. Thank you for sharing!!!
The caramels, of course, look lovely, but the book looks absolutely fantastic. Many, many congratulations to you and all of your hard work. I can’t wait to get my hands on a copy of the book.
Just checked and my book is “Out for delivery” which means it’ll be there when I get home. Can’t wait!!!! Might have to cook all weekend! Safe travels on your tour and I’ll be there if you decide to come to Denver!
Deb- I’ve been lurking/reading/cooking from your site for years and just got my book. I can’t tell you how excited I am to ruin the thing just cooking through it (there have been some close calls with my laptop in the past). Thank you for your AWESOME approach to cooking and always making stuff I have to make and all my family and friends love to eat!
LOVE the book! ive already read most of the resipes aand cannot wait to try some out!!!
I am so VERY excited for this recipe and the book. My mother and I received ours in the mail yesterday via Amazon. See you on the November 19th at your book signing and demo at the Ela Public Library!
I can’t hardly wait to get my copy of the cookbook, alas mine is stuck somewhere in transit from New Jersey so… if this is my Sandy experience, I’ll take, so many people have it so much worse.
Heard you on NPR this morning, it was wonderful!
Heartiest congratulations! and may you publish many, many more Smitten Kitchen cookbooks!
Hi Deb – Over the years, you have transformed my “go-to” recipe collection. I KNOW that any recipe on your site will be a hit…. who knew…. putting a poached egg over white beans and Kale/Chard? Lovely. I received my book on Tuesday and it was like an early Christmas. I am at least halfway through READING (such great stories and perspectives) your cookbook and have grand plans for dinner tonight. Beautiful Book. I am hopeful to meet you in Seattle…. too bad you aren’t a coffee drinker, or I would roast you up a pound of fresh, organic beans to take back to NY with you. Maybe even a “Smitten Blend”? Thanks for the “Years of Yumminess”!
My book arrived the other day and I have been reading it like a book…. which obviously it is, but I haven’t skimmed or skipped any pages. :) And I looooved the second cover! Ask my husband, I squealed when I saw it. Can’t wait to make those shells this weekend! xo
I am new to this website (just discovered it over the summer) and have been enamored ever since, to the point of pre-ordering your book in August! I have tried multiple recipes which have turned out flawlessly (forwhich I will heartily thank you!). I was so dismayed to see Sandy barreling towards the Eastern Seaboard and felt rather guilty (read worried, dismayed) that I was able to snuggle in my home on the west coast devouring your book that arrived to my front doorstep on the 31st. I was so very surprised and relieved when I checked your website and you had posted a new recipe post-hurricane. Blessings to you and your family, and best wishes for a grand book tour. The book is gorgeous and I am looking forward to many a happy hour as I cook my way through it.
Hooray! So glad that you are okay!
Amazon just reminded me that they are shipping it out and I can’t wait! Eeee! So excited to have in my hot little hands!
NBD?!?!?!?! I think it is a PBFD!!! Congrats on the book! I am new to your blog but absolutely love it. Headed to Amazon now to add the new cookbook to my cart. Thanks in advance for all the hard work that went into making the book and for sharing the cooking love with all of us!
cheers!
-k
Love the your food blog and the new book! I pre-ordered from Amazon and had it in my hot little hands the day it released. So excited to inaugurate my new kitchen with recipes from this cookbook!
Deb, how about a stop in Boulder, Colorado?? We love Smitten Kitchen here, and it is a very good foodie town (Bon Appetit rated it #1 best small town foodie town a few years back!)
I woke up to your segment on NPR…so exciting for you. I can’t wait to order for myself and Christmas presents! Congrats.
Can’t wait to get my copy of your book – it looks wonderful! Congratulations – must be a thrill!!!
Martinis win out over flashlights in my book any day. :)
The cookbook is lovely!! I’m having a hard time deciding on what to make first, there are just too many good options! Have a great time when you come to Seattle. I’m wishing I had waited to buy it at Book Larder so I could attend your reading but I was just too darn impatient and wanted it the minute it came out.
Also heard the story on NPR, I was thinking “that name sounds familiar” but couldn’t think why. But when she said the blog name … that I instantly recognised.
Good job, on many accounts.
I think I pre-ordered the second I could, and I got my book today! YAY, finally!
It is gorgeous and absolutely what I was hoping for! It was a slice of heaven after this week of Sandy. I’m in South Jersey, thankfully we came out unscathed, but definitely time to do some comfort cooking. :-)
I’m glad you and yours are safe, too. Enjoy your new baby, hopefully Jacob won’t have too much sibling rivalry! ;-)
I have had your Brookline, MA appearance on my calendar ever since its date was posted–before, actually, since you said right off the bat that you’d be making a Boston area stop. When they become available on the 5th, I will be first in line, along with my 5 best friends, to get our tickets for your visit later in the month. And my book arrives tomorrow–yay!
I love how your using cider!! Its so autumny! I just posted halloween cupcakes on my blog bakingblondebites.com!! please check it out!!
Congratulations! I can’t wait to get my hands on your book…and you sounded great on NPR this morning!!
Deb, the book arrived Tuesday and I’m in love. Congratulations. Can’t wait to dig in.
I’m so jealous of everyone who has their hands on a copy! I’m in the UK and have had one imported, but it hasn’t arrived yet. The postman came when I was out and there is a package at the post office. Is it the book? I’ll have to wait until tomorrow to collect it.
I can’t wait!
Yeah for the book. just made the caramels-has anyone else? i am worried about the salt now as the mixture tasted really salty going from the pot to pan to cool. i wiil check back when I get these cut in a few hours!
I JUST GOT YOUR BOOK IN THE MAIL! And a whole section devoted to vegetarian main dishes?!? AWESOME! total inspiration to eat vegetarian. Aaand I totally got a discount from Amazon because I paid too much. (Would’ve paid the $20.65 +$20) I know that was one craazy runon, but I’m excited, and you’re awesome. :)
These look sensational. I’ll have to make a batch to bring to Thanksgiving, they seem like a perfect treat.
I can’t wait to see your book in real life (mine just shipped)
AH! Your book is out, that is seriously too exciting! And the caramels look amazing! Congratulations! :D
I got the book Tuesday, and the first thing I wanted to make was this recipe! I made them last night but wasn’t able to cut them up because it was so late…I’m looking forward to them for dessert.
Over 500 comments in less than 24 hours?! It just shows what an enormous fan base you have, all around the world. Many congratulations on the book. I hope it is just the start of more success to come. Your boys (large and small) must be so proud of you. I will make the caramels in celebration for you! X
Just discovered you today – ordered your book – all recipes look so yummy!
I’m tempted to make the caramels since we have great cider here east of Albuquerque!
We have a place near us that makes the _best_ apple cider in the whole world (and some mighty delicious apple cider donuts if you visit them at the mill). Should your book tour bring you to Kansas City, I’ll make sure you get a bottle. While I wait, I’ll make some of these caramels…Congrats on the book! Can’t wait to get my copy!
So many congratulations to you, Deb! This is a beautiful book. Amazon cannot deliver it quickly enough! I will listen eagerly to the Diane Rehm show in November, as Arkansas didn’t make it to the top of your book tour destination list. I can’t imagine why. :)
Good to hear I’m not the only one who dislikes book jackets! I’ve already cooked 3 things from the book, all yummy:) Looking forward to meeting you in Vancouver!
Your book is arriving in my mailbox today! Huzzah! Cant wait to look through it. Love your site and your writing.
I just got your cookbook and I was starting to tab all the recipes I want to make, but then I was tabbing everything…
PS – Just to be clear, does the recipe basically call for pressed apple juice – i.e. not alcoholic at all? Thank you.
Congratulations! My book arrived a couple of days ago and I started reading it immediately. Every receipe I have made from your blog has been terrific. I already have some receipes from the book calling out to me to make. I can’t wait for Chanukah when my daughter, daughter-in-law and neices will get their copies! Have fun on the tour. I wish you were coming to Atlanta.
Happy to hear you are safe. I just saw the original Seattle event is sold out. I didn’t realize tickets were needed. I will try for the new event. It’s actually closer to my home. I heard the program on NPR this morning where you made potato cakes with a fried egg on top. Sounded yummy. Safe travels.
So pleased you made it through Sandy. Heard your interview on NPR this morning and LOVED IT! Can’t believe your kitchen is the size of my closet! (hangs head in shame for whining about the size of her own kitchen) Can’t wait til my book arrives (supposed to be by Saturday)!
I have lurked but not commented for about two years on your site, and I’m breaking my silence to say: Congratulations, Deb! And also, yay me, because I am the proud owner of a brand-new Smitten Kitchen Cookbook! My husband pre-ordered it for my birthday, and loud squealing erupted for about two minutes when I opened it. Thanks, and congratulations again!
Now I can’t wait to try the recipe on page 207!
Oh, Deb, Deb, Deb….it arrived just now. I can’t wait to READ it…..congratulations,
and I can’t wait to meet you.
Hmmm… this might just replace, or more likely be made in addition to, my family’s chocolate caramels.
Looking forward to meeting you in Seattle. So nice of you to add the signing at the UW bookstore so I can just take an early lunch and walk up for the signing.
Oh my word. It turns out I have all of the ingredients necessary to make this (as long as I use the apple cider from Trader Joe’s, which is shelf-stable until its opened…so I don’t know if that counts).
I’ll repeat: Oh. My. Word.
I’m so glad you’re safe and sound, and I hope all goes well enough for you to make it out to sunny-but-slightly-chilly San Francisco this weekend!
Just got mine today. Looks gorgeous. I can’t wait to delve into it!
Never commented before, but I love your blog (as anyone in the world who has ever seen it does), and hearing that your new book has finally made it into the world has brought me to tears. congratulations! youre an inspiration to all us food lovers. i can’t wait to use it!
Congratulations on the book – it looks beautiful! I’m so pleased to hear it will stay open when we’re working from it! It’s going on the TOP of my cookbook wish-list! The caramels look great too and I just happened to have picked up some apple cider earlier today, so I’m tempted to make them right now.
Congrats! It was a delightful surprise on my drive to work this morning to hear your interview on NPR.
Congratulations on the book!!Pictures look great, love the cover art.
I never made candy, never really care about it up until now :)
So excited to open up my book-shaped package that is waiting for me on my doorstep!!! Glad you and your family are safe!
Hi Deb! I got your cookbook in the mail yesterday and finally sat down to read it last night after all the Halloweening was done. Just wanted to say Thank You, the book is absolutely beautiful, so many delicious recipes made better with your lovely photographs. Very well done, congratulations!
It’s here it’s here it’s here it’s here it’s here it’s HERE.
I am SO excited.
Hi Deb,
I have to tell you, I’ve never commented on this blog before. Which is crazy, because I’ve read it for, oh, I don’t know… 4 years. No, really. And I really look forward to checking it a few times a week, looking at the pictures and smiling at your goofy son and laughing at how you write and cook and live. It’s a bright spot in my medical school-filled day. And the food is amazing — I’ve made a ton of your recipes over the years, and I’m pretty convinced the mushroom bouvignon is what finally made my husband fall in love with me.
So, this morning, at 4:45 am as I was driving to school, imagine my surprise when I HEARD YOUR VOICE announced over the radio on WBEZ here in Chicago, being interviewed by one of my morning-commute-buddies at NPR. WOAH. Mind blown. Beautiful segment that made me want to read your book even more (and I ordered it today!!) and just made me want to let you know, as I’m sure many others have, how excited I am that you’re out in the world and (about to be) in my kitchen. Also, that I can leave my laptop in the living room and not on the kitchen counter, because I have a tiny Chicago-sized counterspace that has resulted in it being covered in flour and vanilla and little drops of molasses over the years that I still can’t seem to get off.
So, anyway. Who knows if you’ll read this, but I hope you do, just so you can know that the ship has landed, or whatever, in Chicago, and I am pretty darn excited about it. :)
Congratulations on the book! I saw the post last night (I’m in Australia), got really excited and now just doing the waiting game… the book can’t come sooner!
Love your recipes, I’ve been reading this blog for a while now and the recipes always work for me, without fail! I love how I can just follow it and know that it will actually turn out really well! :)
Such a treat to wake up to Morning Edition – and hear YOU! Made me hungry for potato pancakes. As a long-time fan of SK, its wonderful to see so many comments, such cookbook success, etc. You rock!
A co-worker told me today about a cooking blogger who was on NPR. She described a tiny NYC kitchen & a new cookbook. I said “Oh, that’s Deb, the Smitten Kitchen. I’ve been reading her blog for several years.” I then proceeded to tell all you’ve accomplished the last three years with NO SLEEP. I felt so smart & well informed to have the scoop about you. You’ve got a new reader in my friend. Hope you’re enjoying your book tour.
Deb! I bought the book! So excited just to be able to see it on my counter let alone flip through the pages and cook with it! So proud of you :D
Hi Deb,
I have been following your blog since my mother (in Mumbai) recommended it in 2008. I was living in Germany at the time and moved to SF just a few months ago. Yesterday when your book arrived in my mailbox i was BEAMING :) I had pre-ordered it in May and not since the baby buns baking in my own oven have i anticipated anything with such impatience!! It is wonderful and I plan to cook from it this weekend. I have never commented on any blogs before but simply had to write & tell you how much I love yours. So congratulations and thank you. And hope you are all well despite Sandy.
Great recipe! I have a big bucket of apples from our backyard trees waiting for a great project like this. I’d like to make these for Christmas, though. Do you think I should make the cider, freeze it, then put the recipe together? Or maybe better to make the cider, do the reduction, then freeze that?
Hi! Braved the rain to pick up your book at Indigo in Montreal. I figured after years of getting your recipes on the web, how exciting to support your new print career. And then I cracked open the book….looks amazing!!!! I will be cooking this weekend. Thank you!!!!
I made these tonight. They are RIDICULOUS. Life-changing. Unreal.
You may already know, but King Arthur Flour sells an apple cider syrup that you can get year-round – one could probably just start with 1/2 cup of that and go from there.
Wow-your book is simply gorgeous!!! Can’t wait to get my hands on it!!!
woo hoo! That’s wonderful news, Now I know exactly what I’m getting a couple of friends for Christmas this year (and myself too ;)
Congrats! How does it feel to reference your very own cookbook as the source for this amazing recipe!?! Cant wait to get cooking!
oh my gosh, I love to make caramels- cant wait to try this recipe!! I use a pizza cutter to cut the caramels- works well and reduces the drag you sometimes get with a knife.
It. Is. GORGEOUS! So many congratulations on your beautiful book. And to Jeni, #360: your comment is an inspiration. Thank you for the courage to post.
Congratulations! I received your book yesterday and it is beautiful! I also heard you on NPR today. very exciting. I can’t wait to try out some recipes!
Let me add my voice to the 574 others–I just got my copy in the mail and it is stunning. I can’t decide what to make first. Thank you so much!
Deb, this may not be a recipe I repeat (I don’t like the chewiness of caramel, and I know, there I go, sounding like a crazy person and no way will you read the rest of this comment), but I have to thank you for giving such a great valentine to NYC in the past couple days. I was just saying to someone that I was sad that I feel like thus hurricane has brought out a lot of ugliness in people (my rides on the 1 and N train mostly solidified that) and so it was so good and heart-warming to read this recipe. I for one eagerly await your rescheduled NYC date, and can’t wait to dive in to the book! :)
Can’t wait to get a copy of this!
Congratulations on your book. I enjoyed very much your interview on NPR this morning about your small kitchen and the great results you create there.
Nice work.
Hey Deb – I’m hugely excited that I received your book yesterday (I’m in Australia!!! If you ever come to Melbourne you have a place to stay!). And I’ve got today off work – talk about wonderful timing :-) I flicked through it last night and page 310 is my absolute fave. To see that dear wee face staring up at me brought (happy) tears to my eyes. Thank you sharing your love of cooking, sense of humour and Jacob with us all.
Receiving the book is tinged with sadness due to the terrible time so many people have been having. Rest assured we are all thinking of you. Hugs.
psst – hope you have a ball on your book tour :-)
Haven’t even made it to the end of the introduction and I feel like I already know you even better. Love every page I’ve flipped through so far. Settling in for a night if reading!
I ordered the book wayyyyyy back when you announced it order-able and I am SO EXCITED to get it! Being in the UK I haven’t just yet, but I am very keen nonetheless! I’ve never had much luck making my own sweets before but I’ll have a go at – we don’t have ‘cider’ like that in the UK though (for us, cider is alcoholic and usually what pre-teens drink in the park) – would apple juice do the trick?
Chelsea, I’m sad to hear that you feel like the hurricane has brought out the worst in people. Obviously I’m not there to comment but my town was hit by the most severe flooding in a couple of centuries a couple of years ago, and it really helped people to pull together and work as a community. Maybe that will happen when everyone is trying to get back on their feet?
Glad you’re safe Deb. Is it bad that one of the first things I thought of when I heard about Sandy was ‘I hope Deb and fam are okay!’ – feels like I know you. Which might sound creepy but is meant to be endearing :)
Good luck to everyone affected xx
The apple cider caramels sound divine! Glad to here you and your family are fairing well from the storm. Safe travels and hope to see you at your cookbook event in Portland Oregon next week. We’re used to a bit of rain here. :)
Serious congratulations to you Deb. Cannot wait to get my hands on one :oD
My book arrived today and it is stunningly beautiful. I hope I don’t drool on it since I actually bought it as a gift for my daughter and son-in-law. We are flying to Chicago to spend Thanksgiving with them and this is their thank you gift. I can’t imagine a nicer one for a young couple who loves to cook!
eeek congrats, love the jacketless look. Can’t wait to get your book and i think maybe i’ll get two so i can see it both ways on my shelf :)
Just finish reading/drooling over my copy of the book. I don’t even know which recipe I want to make first. It’s a fantastic book, and I can’t wait to read it over and over. I had a friend mention to me today that she heard an interview on NPR about a food blogger that lives in NYC and takes amazing photos in her tiny kitchen. I knew immediately that it was you. She said, I think she has a small kid too, and I said, oh yeah, Jacob, he’s got the greatest curly hair. My friend said I spoke like we were old friends. I do feel that way after following your blog for so many years. I can’t wait to meet you at The Book Cellar in a few weeks!
i got my book tonight and may have shed a tear or two over it, it’s that awesome. (thank goodness you fought for the lay-flat binding.) i’m so happy that i’ll have a place to get a smitten kitchen recipe fix on the days you don’t post on the site!
Oh my goodness, these look wonderful! I ordered the book tonight and cannot wait until November 7th when it arrives! I’ve been waiting for it for so long. :)
Deb, I’ve been a follower of your blog for years and have been patiently waiting for your cookbook for what seems like an eternity. So excited for it to arrive! Congrats!
Your book looks like a work of art! It must be so exciting for you! Congratulations!
A#1) Glad you’re safe.
B#2) Congrats, Deb! Can’t wait till my copy arrives! The very thoughtful hubster pre-ordered a copy for me for our paper anniversary gift. dawww.
C#3) A question about the recipe: I don’t think I was patient enough with the cooking (or perhaps my thermometer reads incorrectly), but these delicious, delicious treats came out wayyy too soft. I could cut them after popping in the freezer, but barely scooped them into papers before they melt into puddles. Is there any salvaging them? Recooking, at this point? Sorry I messed them up – so tasty!
Congratulations on such a beautiful book!
I bought my copy and have been drooling on it all day!
I hope you will still sign it on Tuesday when you are in Vancouver!
Deb! I’ve had the book for less than 2 weeks and already made recipes from it 4 times, which is unprecedented for me. I was totally delighted to discover the unjacketed cover design as well.
I sent you an email regarding what I think is an error in the weight measure for the brown sugar in the red wine cake in the book. Did you get it? What’s the best procedure for reporting quirks like this?
So glad to hear you made it through the storm relatively unscathed. You’re not the only one who’s not so good at adulthood, though I had the flipside problem: nothing to light the candles with. Luckily for the
flashlightbicycle headlamp battery supply, I was not without power for too long.My book arrived, and I couldn’t be more excited!! Thank you for being my kitchen inspiration all these years. This book is about to get used, and loved, and stained again and again. I can’t wait. Thank you!!
How impossible would this be to do in a dorm room kitchen? (with virtually nothing but a pot and maybe cookie sheet?)
I would love to make a batch and surprise my parents for my first thanksgiving back home!
Such a wonderful book! I haven’t been this excited in a long time.
My copy of your book arrived from Amazon today and I immediately ripped the box open and started reading. I’m only on the third recipe and I am already 100% positive that this is my new favorite cookbook (and believe me, I have quite the collection).
You are amazing and I can’t wait to try every single recipe in there! And P.S. I like the secret inside cover so much, I’m very tempted to just leave off the dust jacket.
Hey! i just made these and they came out fabulous!!!!!!!! followed the recipe exactly. The only problem i encountered was at the end stirring in the cinnamon and salt was a tad hard to make it even. I found some of my caramels have a bit more salt or cinnamon but not really a problem haha! Thanks for the great recipe!!
I’ve been reading and cooking from your blog forever now but I’ve never posted. I just wanted to say I picked up your cookbook today and I’m Beyond Impressed. I couldn’t put it down, I even flipped through it while standing over the stove cooking dinner tonight. I’m socked at how many recipes I want to make, almost every single one. I don’t even know where to start so I guess I’ll start at the beginning. Thanks for putting so much of your time into something I’ll get so much joy out of.
ps The fact that you were able to put so many wonderful recipes on your blog at the same time you were working on new ones for your cookbook makes you superwoman in my book.
I saw you asked in another comment section where people who got ther books early ordered from. I got mine, I think, the 18th or 19th and had pre-ordered from chapters.indigo.ca back when you announced.
wow, lady. wow. and huuuge congrats on the book. see you in portland!
I bought this today. They had to go dig it out of receiving at my local bookstore, but I spent the evening poring over the photos/recipes. I am EXCITED! Congrats on a great book!
I got the book on Tuesday, made these caramels on Wednesday, and on Thursday, all I can think about is eating (yet another) caramel. I brought some to work and actually apologized to my coworkers for introducing them to something so addictive. The only trouble I had in making them was in cutting them apart. I oiled the knife in between each cut (wiping them with a paper towel soaked in oil), but still got caramel stuck to the blade. Any extra tips for cutting them cleanly?
I have followed your blog for many years now. Congratulations on your book! I’m looking forward to getting my copy when you come to Seattle. Good to know you and your family made it through the storm and are safe.
I was in NY for a visit and in time for the hurricane. I was staying on East 14th, so I got to experience the power outage first hand. No electricity, running water, cell phone service, and the only thing that made me happy when I returned to San Francisco is that your book was waiting on my doorstep when I came home. I was said that your NY launch was cancelled, but hopefully, I’ll get to see you here in SF. I’m glad that your family is safe.
So glad you are all safe and dry! And so excited for the book!!! I’m still waiting fr my copy, somewhat jealous of all the people who are already devouring its awesomeness. But I’ll be patient :D Well, at least as long as the boy will put up with me saying every morning: “Where is Deb’s book?”. Sharing the waiting makes it easier :p Have a safe and fun book tour!
Eliza
I heard you on NPR yesterday morning on my drive home from work! YAY!
Hello, I don’t comment on here.. well, ever. But I have pretty much learned how to cook from reading your blog. I MUST buy your book and I MUST try these caramels. Thank you for all your hard work. Can’t thank you enough.
Just purchased in South Korea. Congrats!
I’m in the Scotland, UK, but have ordered it from US Amazon to get it sooner!
Love the inner cover.
Congratulations on your lovely book! And I am so glad you all made it through the misery of Sandy. I just bought your book in the kindle edition here in Amsterdam. Now, I must get cooking! Soon you will hear only *nom nom nom* and its Dutch and French equivalents in my house. (Under sea level, by the way, but we try not to think about that too much.) Hooray for the Smitten Kitchen! :-D
Can I get a signed copy (obv not the kindle edition) here in Holland? Or even, as I keep cheekily asking, can you come to Amsterdam at some point for your tour?
Congratulations on such a major accomplishment; you are amazing, and a true inspiration! Heading over to Amazon now to get my copy!
Our thoughts are with you post-Sandy. Stay safe, and enjoy your time out here in Southern California (it’s gonna be 90 here in San Diego on Sunday! Whoo Hoo!).
I was so excited when I got my copy of your cookbook in the mail. The book is beautiful and I can’t wait to start cooking and baking from it. My friends and I are obsessed with your blog and I get most of my recipes from it. I’m really looking forward to meeting you in Toronto!
Deb – Congratulations – I only recently (last 6 months) discovered your website and I love it. My favorite part is your “1 year ago…2 years ago” snippets, allowing readers to see what you concocted in previous years. And there is ALWAYS some other recipe from a previous year that sucks me in (and gets me browsing for far longer than I should when I’m at the office). I can’t wait to buy your book – I’m hoping to make it to Wellesley Books when you come to Boston on your book tour. Thanks for sharing all of your wonderful recipes and letting us into your life!
I should be receiving your cookbook today, but because of Sandy, it may be delayed. Hopefully by the time I get home today – who knows when that will be with the mess of public transportation available in the city – I will be able to curl up with your cookbook and decide what delicious recipes to spend my weekend making.
I am almost equally as excited to see your gorgeous pictures, which I find can be more helpful than recipes, especially when your stuck in the kitchen after hours only to say, “Is this what it’s suppose to look like??”
Congrats!
My copy of the book arrived yesterday . . . whoo hoo! The hardest decision will be to decide what recipe to make first. Deb, thank you for sharing your love of cooking, enjoying good food, and your family with us. I consider ya’ll friends. Sure wish your book tour would swing by WNC. I would be the first one in the book signing line to welcome you!
Apple cider caramels are also my favorite! http://makeitnaked.com/2011/11/19/apple-cider-caramels/
I’m supposed to be working this morning but have found myself enjoying your cookbook instead. It’s just wonderful. I’ll be coming to the book signing in DC. Safe travels! Congrats Deb!
Dear Deb, I just got your cookbook yesterday and I am very, very happy for you, and I don’t even know you! It’s just beautiful, the recipes look fantastic and your personality really comes through in your writing (or at least it’s a personality that I like.) I hope that you win the James Beard Cookbook Award. I bet that you will. This is the best cookbook that I’ve bought in years. P.S. I never heard of you before your cookbook.
YEA!!! I got my book yesterday… well… I mean YOUR book! ;-) I’ve been flipping through with a whole bunch of “Oh my!’s” and “Just look at that!’s” before I start my cover-to-cover reading. It’s AWESOME! Can’t wait to decide what I’ll be making this weekend! Unlike so many of the others, this is a cookbook that I WILL USE!!! GREAT JOB, DEB!!! Thank you!
I pre-ordered my book last summer, and yesterday whenI went to look on my front porch, there it was! I immediately spent a few minutes (okay, more like an hour) perusing the book, trying to figure out which recipe would grace our table soon. The gnocchi in tomato sauce looks awesome! Thanks for the heads up about the cover of the book. I never take mine off, but I may have to now!
Good luck on your trip!
I have been salivating over your book for a few days now. I plan to buy a few more copies as gifts to my cooking/baking friends coz I know they will love it. SO far I have really enjoyed browsing the recipes and reading through your intros! One drawback from not having the recipe on the blog is fewer of your beautiful photos (what is a cookbook without photos?) and no way of inundating you with questions. But still it is quite a treat. Can’t wait for the weekend to try several of the recipes!
Perfect way to start a quiet weekend at home? Opening the door to the UPS guy bearing your book! He thought I was swooning over him :) It’s gorgeous and definitely beckoning me to stop any work on to-do-list items and dive right in. The breakfast casserole? Wild mushroom tart?! Ahhhh… i haven’t even flipped to the sweets yet. Thank you, thank you for such a labor of love!!
Just got my book today! I ordered two, one for me and one for my mom that I am saving until Christmas to give her – how cruel of me to hold out on her for nearly two more months!! Thank you for all these wonderful new recipes, I cannot wait to try each and every one of them!!
I’m very excited about the different covers – I too hate book jackets. Also, love that it sits flat. Finally, how cool is it that you get to cite your own cookbook in your recipe????
My copy was delayed in shipping due to the storm, but I should get it today – what great weekend reading!
I got your book in the mail today (best anniversary present ever) – and am seriously considering skipping class this afternoon to read it all immediately :) I know my family will be grateful for the cheesecake-marbled pumpkin gingersnap tart that will most definitely be on our Thanksgiving table! Thank you thank you thank you for sharing all of your work and creativity with us.
My favorite part of the book so far (without having a chance to cook any of it yet)? The close-up of your countertop on the jacket spine. I always notice when i’m looking at one of your “old” recipes because it’s the counter from your old apartment. If you ever move you will have to take the “Deb” countertop with you! Can’t wait to actually cook from it.
woo hoo! Guess who I heard on NPR yesterday! Great interview, Deb!
Just got my copy and it’s amazing. I think I had amazing food overload in my brain. Thanks Deb!!
My copy of the book arrived only moments ago. YAY!!!!!!!
I am so glad that of and your family survived the storm this week. Congratulations on your book coming out! My dear husband had per-ordered it for me. I wa pleasantly surprised to get it on Wednesday. Great book!
i finally got my book after a little delay from sandy – its beautiful!! I can’t tell you how excited I was to get it. I bought two copies…someone lucky in my family will be getting a good christmas present this year :) i can’t wait to spend tonight deciding what i will cook this weekend!!
congratulations!!
Congrats on your new book. It looks beautiful!!! So glad you are doing okay with the storm and everything. Great work :)
I made these caramels last night, and despite using a meat thermometer (that kept falling into the caramel), they were a success and so incredibly delicious! Thank you so much for such an incredible recipe! My co-workers and husband raved about how wonderful they are.
Congrats on the new book! I forsee adding it to my collection very soon!
Could there BE any more typos in my post? I think not. Just wanted to add that the dedication page was so precious!
Mazel tov!!!
I just ordered it. I can’t wait.
Just got my book in the mail! Wheee! Can’t wait for naptime so I can really sink my teeth in!
I’ve had my eye on these since I received your book in the mail on Tuesday! I pre-ordered it on amazon, and I am ever so glad I did! The recipes are SO creative, the stories are fun to read, and the photographs, of course, are gorgeous! This is quickly becoming my new favorite cook book – and I haven’t even made a single recipe from it yet! :-D
I must say, after days and days of sitting in my Brooklyn apartment, safe and dry, but so sad for my city and my beloved Jersey Shore, I was so excited when the mailman brought me a package yesterday. I had completely forgot that this wonderful book was headed my way – I had pre-ordered it so long ago! So last night, I sat cross-legged on my couch posty-noting each recipe that I must try ASAP! Today I am giving my husband the treat of choosing any one that he wants for me to make (lucky him!).
Thank you for this great book, and for bringing a little light to New Yorkers this week.
Hi! I love love love your recipes and I love that you put metric measurements on your blog for overseas readers. I was wondering if there are also metric measurements in the cookbook? Wondering if buying it would end up as a case of converting or not for me.
Thanks so much! I will try to convince my mother to make apple cider caramels for Christmas instead of the normal ones, because these look delicious.
Deb,
I’ve been reading your blog for like four years. It’s always been my favorite. I look forward to your posts! I got your cookbook for my birthday and I literally started jumping up and down. Now that I’ve sat down and read some of it, I just wanted to say thank you for writing and sharing! I really enjoy your writing and your recipes!
Thank you for the cookbook!
P.S.
I know a MILLION people has already said this but come to the South!
Congratulations on your book, I preordered it months ago and it just arrived this morning in my Brooklyn mailbox. Looking forward to continuing to try your new and always changing recipes and thank you!
I am in LOVE with your cookbook! I received it yesterday and am devouring every page with joy. You should be incredibly proud of your achievement. I look forward to the book signing at Politics & Prose in D.C. on November 12th!!
Congratulations and Thank You for the wonderful book! I received it yesterday (somehow the Amazon truck found me in NJ) and read it cover to cover. It was a much needed respite into cooking amidst all this Sandy devastation. I am having the most difficult time deciding what to cook first once my electric and water are restored. (If I could get my hand on some peaches though watch out I am drooling over the pancakes and the dumplings!) My sister and I were going to talk the day off and drive into the city from Jersey for the book opening but we’ll do our best to be at it whenever it is rescheduled. Safe travels!
OH. MY. WOW. these aren’t even finished cooling yet and i had to taste the hot batter that was left *accidentally* on the spatula. its like *WHAM* carmel, then, *WHAM* fall apples, then *KABOOM* deliciousness. my bf ordered me your book for our anniversary a month ago and he told me its finally been shipped :) thanks for the tip about not having a candy thermometer.
Made these last night, and just . . . wow. They are PERFECT. The only thing I would say is, if you plan to give these away (there was no WAY I was keeping them in my house . . . okay, I kept a few, but still), you should make a double batch. They dispense quickly!
I pre-ordered my cookbook and was over the top HAPPY when it arrived in my mailbox Monday. I’m combing through it tabbing pages and drooling. Congrats to you and your accomplishment!! You inspire me to be a better home cook each and every day. For that I THANK YOU! Cheers!
EXCELENTE!!!!! FELICITACIONES por tu maravilloso libro!!! Se me hace agua la boca viendo los caramelos en la pantalla!!
Yaay, my copy of the cookbook arrived yesterday and I started reading it by the light of my headlamp in my cold, dark, electricity-free house. Waiting for the power to come back on so I can re-stock my fridge, wash my dishes, and start cooking again!
Hi Deb. I received your book in the mail just this morning, and after my cursory flip-through, I am SO delighted with it! The recipes are certainly not boring, but inventive alternatives to everyday cooking. I was delighted to see a chapter on Vegetarian choices, and I am really intrigued by those spaghetti squash tacos (I have 5 spaghetti squash from my mum’s garden sitting in my garage until I decide what to do with them, so thanks for the option!). Everything looks so delicious and fun to make. Well done!
I’m waiting to buy until I can meet you in person in the Boston area, though I’m impatient! I love the inside cover. And these caramels look so yummy too. I really need to work on my candy making ;-)
Happy friday.
Congratulationss Deb. I can’t wait to get my hands on the book
I share your aversion for paper flaps, they drive me nuts, like those sofa covers that never let you see the real thing. Your book is wonderful Deb! Congratulations, and have you ever planted a tree? You know what they say, for life to be complete you have to write a book, have a son and plant a tree!
Got my cookbook yesterday – I am SOOOO excited for the recipes in it. It is a gorgeous, ABSOLUTELY gorgeous cookbook. :)
I love toffee!! If you like this check out my toffee apple recipe on my blog bakingblondebites.com!! Please do thanks!
I’ve never made candy before in my life, but I conquered my fear, went out and bought a candy thermometer, and made these this afternoon. I’m a convert! They are delicious! The book looks beautiful, and I hope I get to see you in Seattle…
The book just arrived in my mailbox this morning, and I am so excited! It’s gorgeous, and I can’t wait to try all the recipes. :)
Haven’t had a chance to pick up the book yet but great job on NPR! Your recipes always make my San Francisco kitchen a little more cozier.
I made your apple cider caramels last night! First let me compliment you on the beautiful squareness and non-sticky-looking-ness of your caramels. Mine turned out tasting fantastic but look, well, like blobs of caramel. Next time, more patience with the knife (although I did find that heating it up as well as oiling the knife helped).
Second, two questions: I used milk instead of cream (had no cream) – how would this change the consistency? Also it took about 15 minutes for the whole mixture to reach 252 degrees, even after I turned the heat all the way up. I was terrified I was ruining them but they still turned out just fine. Would that much extra time really just be a difference in stoves?
JUST GOT YOUR BOOK! Couldn’t think of a better way to kick start my weekend. I haven’t even opened the book yet, but I know I will love it!!! Thanks for keeping at this over the last three years. You did it! I will be celebrating your accomplishment with every recipe I cook.
Deb, What do you think about adding bourbon to these? I’m thinking about making them for a cocktail party. How would you go about implementing the bourbon? Reduce it with the cider?
Your book just reached my place in Berlin, Germany. YAY :) Just so you know that you have fans over there as well. And thank you for putting down metric measurement as well – saves a lot of time :)
Whoa man and just in time! I was so geeked to get my copy! Getting ready to throw a birthday bash for myself. I’m making the red wine chocolate cake, the caramels, the peanuts, and the french onion toasts. I might share with my friends… The book is probably the most well thought out cookbook I’ve seen, truly for people that cook. Me and my tiny kitchen in Chicago THANK YOU! Best wishes…
I want to make these and everything else in your book. I’ve been reading through it the past few nights and it’s wonderful! When is the next book coming out? :)
Congrats.
I hope you are all safe and sound. After having no power since Monday afternoon we are back up. We have spent the last three days at the book store keeping warm and I got to read a lot of the cookbook. It looks great. There are several new things that I am looking forward to making and a few old favorites that I will continue to make.
Hi Deb, I have so enjoyed surfing aroundyour site. As a new food blogger, I look for experts to follow and you are certainly at the top of my list. I can’t wait to get hold of a copy of your book.
I just got back from Beverly Hills. They were SOLD OUT of books when I got there at 12:45 for a 1pm signing. They had no idea that there would be as many people and purchases as there were. My advice to future attendees in upcoming cities – get there early! I still bought a promissory note for a book (Williams-Sonoma will ship it to me) with insertable bookplates that Deb will sign later. If I’d waited around, she would have personalized the bookplate, but i didn’t feel like waiting. Her signature is fine enough for me. It was still cool to see Deb in passing, she looked so happy and surprised that a gazillion people were there! I hope this book is a good mitzvah for her!
Many many congrats on ur book deb, it looks spectacular. I wanted to let U know that I was thinking about u when we got the news abt the storm. We live hundreds of miles away, in different continents, yet it feels like u r family :) stay blessed
Got my book from Amazon, looking forward to seeing you on your book tour!
I bought you book yesterday from Amazon and got it today. Looks great. I also just happened to buy a food scale at the same time bc I was tired of not being able to make food from non-US blogs and lo and behold you praise the food scale in your book. Haha. So now I’m prepared to WEIGH the ingredients in your recipes. THANK YOU!
It’s here!!!!!!!! Thank you, Deb for this labor of love! It is a work of art! I don’t think there is a recipe in this book that I wouldn’t want to try! You take the intimidating out of recipes and put in the “Yes I can!” See you in Chicago!! I’m hoping you will see my sister in Portland on Mon. night!
Congrats, can’t wait to get my hands on this book!
Wow! Just left the Beverly Hills Book Signing! It was fantastic! I loved your demo on Cranberry Crumble Bars and getting to taste the Apple Cider Caramels was divine!
You were so natural in front of sooooo many people! What a great turnout- the cookbook was sold out! Thanks so much for a great afternoon.
I’m a longtime blog reader and I was delighted to get your cookbook this week (amazon preorder!). It is absolutely beautiful – love the design, love the photos and of course, I love the fantastic commentary and recipes. I hope to see you at Book People in Austin and get you to sign my copy – and buy lots more for gifts. :)
Congratulations! That’s terribly exciting. Well done. I’ll be adding it to my Christmas list.
I just ordered mine through Amazon yesterday and I´ll have to wait about a month for it to get to me in Argentina, but I know for a fact I´m gonna love it.
Also, do you realize your book is N°4 on the overall topseller list on Amazon? 4! Out of millions of books, one of your idols, Ina Garten, is at N°6 hahaha Amazing!
I´m so proud of you after having followed your journey from the moment you started your blog. You truly are an inspiration.
Deb, I am so glad you were not terribly affected by Sandy, although you probably would have danced with joy at the chance to gain a bigger kitchen somehow.
I heart Amazon for letting me pre-order the book AND give me the best price.
I am so very disappointed that Minnesota is not on your book tour (really, how could you resist bringing yourself to Mall of America – it’s okay, we understand.)
I adore the bonus book cover and the bonus pictures of Jacob inside.
I am hopelessly spoiled by the quality of apples, and cider, locally available in MN (I bet most of you didn’t know the honeycrisp apple was developed here by the U of MN, did you?) and can’t wait to make these caramels, not to mention the other delightful things in the book. Safe travels!
Deb-Congrats on the book!!!! I am a long time follower of your blog. I bought the book right away. I too am bothered by covers on cookbooks and so took mine off, and I was delighted by the cover underneath!!! I will treasure your cookbook and am looking forward to the many future moments that I will be able to spend cooking from it.
Congratulations on the book! I got mine in the mail this week! It it awesome. I will try to visit you while you are in Seattle and say hi at one of the book signings!
Congratulations! and thanks for all your amazing recipes/photos on this blog– I can’t wait to purchase a copy of your new book!
YAY!!!!! So excited about this book…just ordered my copy. Can’t WAIT to get my hands on it….love everything about your blog, your food, your photos….
Congratulations!
Bought your book yesterday. I LOVE it. I cannot wait to start cooking from it. Thank you :).
Stayed up late last night reading the book cover-to-cover. I suddenly realized that my other cookbooks feel like my mother wrote them. And, not that that’s a bad thing, but your book reads like it’s for ME.
Deb, congratulations!!!! I just got my cookbook and read it cover to cover. I can’t wait to start cooking from it. :) I started reading your blog a few years ago as a novice cook and a Newlywed in my tiny NYC kitchen, and it’s been a lot of fun learning from you. Thanks for all the recipes.
I am so glad you are all safe. I got your cookbook and sat and read it from cover to cover!!! It is beautiful and cannot wait to start cooking my favs. Thank you for putting this gorgeous book together for us to treasure. Take care and stay safe.
I just got my book today! Been involved in this Sandy debacle too – this is the sunshine of my week!!! THANK YOU THANK YOU THANK YOU!!!!
Sorry your launch was delayed. At the same time, I am glad not all of your memories of that deadly storm will be bad ones. While the storm raged, you were giving birth! Not bad!
So sorry your tour doesn’t take you North of the border! I wish you all the best for the tour!
Thanks for the years of lovely recipes, some of which make me wonder whether you are not secretly trying to please me personally. My mom and sisters, my six year old niece who has taken a liking to baking, my neighbours and the kids in an elementary school and in several birthday parties as well as their parents all thank you for strawberry summer cake (I know, it’s Martha’s – but it is you who introduced us to it!).
Oh, and don’t you feel like you are done! After this book, we will all definitely hunger for more, literally!
All the best!
Hi Deb,
Glad to hear that you and your family are safe!! Got your cookbook today and already made the marbled pumpkin gingersnap tart-I will be assembling it tomorrow for a party tomorrow night. I think I might also try the caramels tomorrow too. Hope that you have a safe trip out West! Enjoy the success of this wonderful cookbook!
I am delighted that so many people have found the book as wonderful as we all hoped. My comment concerns your links to the NEWS in this blog. It is amazing to me that you took the time ( in the midst of this chaos wreaked by Sandy) to actually try to show those of your fans ( who seem to be legion-and justifiably so, I might add) just what we have been enduring here on the Right Coast. I hope they have taken the time to READ the items you have selected for their perusal. You are, without a doubt, someone that I would be proud to call a friend. Your every word speaks volumes about your character. Always has. That is the primary reason you “hooked me”, and the fact that you can cook too, is secondary. I’m sure that Alex “gets” this concept. I look forward to meeting you in Darien. Lauren
Got my book today! It’s the highlight of my week. Now I have the incredible dilemma of deciding which recipe to make first. So many to choose from! Butternut squash galette is sounding pretty delish.
I just finished making these, I too am celebrating your book! This is such a big accomplishment, so CONGRATS! I used pasteurized Apple cider because after 3 different stores didnt carry the unpasteurized kind, I gave up. The flavor is absolutely delicious!!! They are super chewy but on the hard side. They melt in my mouth but they are not as chewy as the kraft caramels. Did I make these right? Or is my thermometer off and cooked them a little too long? Cheers!
So I saw the book in a bookstore windows today, and picked one up. Still not sure where to put my comments, though, or how you’ll answer them. Maybe it should come with a few dozen stamps and envelopes?
So, I ordered your book as a gift for my very best friend for Christmas. It arrived today, and if someone doesn’t buy it for me, I will be ordering it in January. As I paged through it tonight, I actually got weepy. It is beautiful. The photos, the ideas, your family – and the dedication just about killed me. I’ve loved being a witness to your work for the last few years. Thank you for sharing it with us readers.
Deb – wow. I’m not surprised that your book is so beautiful – I mean we’ve all come to know and love your obsessive nature and attention to detail – but I am truly delighted! I confess I’m a cookbook snob. I don’t cook much anymore* but I love, love, love reading cookbooks. And I’ve got quite a collection at home with the attendant problem of shelf space. At this point only exceptional cookbooks are allowed in my home because storage is at such a premium. Still after following your blog for the last several years, there was no shot I could resist and I am thrilled to add your very special work of art to my collection.
*Oh did I say I don’t cook very much? Well I must amend that to say that I follow many food blogs but yours . . . I actually DO cook from yours and frankly every recipe I’ve made has been received with rave reviews. (Pink lemonade bars? Not kidding – I made them three days in a row, they were that good.). I’ve only just begun to pore over the delights in your book and it’s tricky to say which I’m enjoying more – the writing, recipes or gorgeous pix. I’m confident that kitchens across the land will be busy this weekend test driving your recipes, mine included.
And finally – the shot of your family at the end of the introduction is so full of warmth and love it brought tears of joy to my eyes. Congratulations and thank you for all your hard work!
Deb: Just received my copy of your bundle of joy; I love it. Looking forward to seeing you in DC. – Caitlin
Congratulations on the book! I can’t wait to get a copy (though I’m kind of waiting so I can get one at a signing). I’m so sad I just had to dump almost a whole gallon of apple cider since we’ve had no power since Monday. But I will definitely be buying more soon and making these. Glad you and your family are okay!
I got my book today from my may preorder.
That is by far the sweetest dedication I have ever seen, Deb.
Two of my books arrived today! Can’t wait to make your Dutch baby, among others. The intro was so well written an the book is beautiful – bravo!!!
Congrats on the beautiful book! I had pre-ordered so found a wonderful surprise waiting for me yesterday. Can’t wait to dig into it…
There is a story with every recipe!!! Wow, Deb..what a beautiful and thoughtful cookbook. Now if only you could have your own FN show :)
I’ve literally made almost everything (that does not have meat in it) on your website. You are my cooking idol. I am making these tomorrow now that the power is back on in NYC. Thanks so much for all the great recipes, your book is already #1 on my Christmas list- hope there are a lot of vegetarian- friendly recipes.
Congratulations on your cookbook! Smitten Kitchen is my favorite food blog and i’ve made many of your recipes over the past year since i found you, and my friends and family now think i’m a genius in the kitchen! Thank you for inspiring me to cook more, and i’ll definitely be picking up a few copies of your cookbook when i’m in the states for thanksgiving this year and give to ppl for the ultimate christmas gift!
Lots of love from Hong Kong!
This reciepe, as all your reciepes, is amazing! I had to make it immediately and it turned out fabulously! Thank you!
I have been a long time reader. Your blog was the first food blog that I started reading on a regular basis and have made many of your recipes with great success! I received your book tonight for my birthday (at a party where I made your almond raspberry cake with the swiss buttercream- big hit!) and I cannot wait to start trying recipes. Congrats on the book! It looks great! :)
I got my your wonderful cookbook as a birthday present. It came from amazon the day after my birthday, on the 29th, right before Sandy hit. I was really surprised when the doorbell rang at 8AM, I didn’t realize anybody was making deliveries given the 30mph winds!!! Turned out the timing couldn’t have been more perfect. Since my friends flight got cancelled as did everything else, we spent several days hiding in doors and trying out your recipes. So far I’ve made a very delicious pizza, Dutch pancake, crepes and peanut butter cookies. I love love your cook book. Congratulations !!
Hello, friends! I am sorry it has taken much longer than usual (I usually check comments 1x/day) to respond and catch up. Between the storm, having no power/phones (back this afternoon, we learned, hooray) and flying to Los Angeles yesterday to kick off the book tour today (whee! full book tour event listings here) things are a tad busier than usual this week!
I am OVERWHELMED by all of your kind words about the book. It means the world to me that you’re giving the book such a warm welcome. I hope it has been worth the very long wait.
I’m slowly reading each comment and responding to questions as I have downtime on this trip. If I don’t get to yours right away, don’t worry, I will shortly. And thank you again.
Kathryn — We are SO sorry about running out of books today. It was the very first book event I’ve done and they had no idea what they needed, and clearly didn’t order enough. If you would still like a signed book and don’t mind waiting until closer to the holidays, it can still be ordered from McNally-Jackson (and canceling today’s order). I’m sorry we didn’t get to chat!
Nicci — That might work. Maybe just a tablespoon? I love the flavor but wouldn’t want it to overwhelm.
Guri — Yes, the cookbook has weights in metrics.
Jen — Thank you. Yes, we tracked it down. We are thrilled that you got your books early (but of course the publishers prefer it when release dates are respected!).
Jen — Yes! Thank you for your note. I have my response half-written in a draft to you, which I imagine is very helpful. :) I forwarded your concern along and appreciate it. You can always send me concerns (even when I’m slooow to respond).
Renee — You can probably recook them for a few minutes. Or, you can stash them in the fridge, which will keep them nice and firm.
amy — Yes. Apple cider is something different over here, just to be extra-confusing. It doesn’t have alcohol in it, but it also doesn’t have th water content of juice.
Hello, friends! I am sorry it has taken much longer than usual (I usually check comments 1x/day) to respond and catch up. Between the storm, having no power/phones (back this afternoon, we learned, hooray) and flying to Los Angeles yesterday to kick off the book tour today (whee! full book tour event listings here) things are a tad busier than usual this week!
I am OVERWHELMED by all of your kind words about the book. It means the world to me that you’re giving the book such a warm welcome. I hope it has been worth the very long wait.
I’m slowly reading each comment and responding to questions as I have downtime on this trip. If I don’t get to yours right away, don’t worry, I will shortly. And thank you again.
Kathryn — We are SO sorry about running out of books today. It was the very first book event I’ve done and they had no idea what they needed, and clearly didn’t order enough. If you would still like a signed book and don’t mind waiting until closer to the holidays, it can still be ordered from McNally-Jackson (and canceling today’s order). I’m sorry we didn’t get to chat!
Nicci — That might work. Maybe just a tablespoon? I love the flavor but wouldn’t want it to overwhelm.
Guri — Yes, the cookbook has weights in metrics.
Jen — Thank you. Yes, we tracked it down. We are thrilled that you got your books early (but of course the publishers prefer it when release dates are respected!).
Jen — Yes! Thank you for your note. I have my response half-written in a draft to you, which I imagine is very helpful. :) I forwarded your concern along and appreciate it. You can always send me concerns (even when I’m slooow to respond).
Renee — You can probably recook them for a few minutes. Or, you can stash them in the fridge, which will keep them nice and firm.
amy — Yes. Apple cider is something different over here, just to be extra-confusing. It doesn’t have alcohol in it, but it also doesn’t have th water content of juice.
[Took a pause from reading/responding to comments for an event. Will be back!]
Congrats, Deb! The caramels look so delicious. I’ve been on the market for a thermometer like the one you used in this recipe. Do you mind sharing which brand you use? Thanks!
Just got my copy of the book in the mail yesterday afternoon but could only briefly drool at the cover before going off to work yesterday evening. Can’t wait to sit down and read over it, it looks awesome!!!
I’m a little confused about the apple cider. I’m from Australia so that might eb the problem. When you say soft apple cider, do you mean fresh apple juice or is it carbonated? We can get non-alcholic apple cider here in Australia that is carbonated so I’m not sure if this is what you use in the recipe. Otherwise this recipe looks great and I can’t wait to try it out.
congrats on the book – looks amazing! :-)
You’re on Barnes and Nobles Best Sellers list! Congrats girlfraaaaanddd! :)
Congratulations on your book Deb! I’m a baker and was working yesterday when I heard your NPR interview. Listening to you cook potato pancakes with fried eggs made me drool, and this is coming from someone who spends the day elbow deep in cookie dough. Thanks for making recipes that actually work AND taste amazing:)
Any chance you will add Detroit to your book tour list eventually? We are going to miss you up here! We just moved from Chicago…
Deb, writing a cookbook– even if mediocre– is a big deal. But yours, it’s more than a big deal. It’s a huge deal. It’s everything I couldn’t even have imagined I wanted out of a cookbook because I couldn’t have dreamed it up. Thank you for putting something so awesome out there on the shelves. I can’t wait to get my copy.
Just made these fabulous caramels to take to a fall gathering last night and no one could resist. These were suprisingly easy compared to other caramels I’ve tried. I am going to make another batch today since they are nearly all gone!
Can’t wait to get my hands on the full book–looks just dreamy.
Deb, congrats! i stayed up late the night my book arrived and am beyond awe. Every recipe looks better than the next! Destined to get lots of love, attention and grease marks in my kitchen in the coming years! Thank you!
Mine just arrived, and it is magnificent. Am so excited.
*running* to Williams Sonoma to pick his up! Not chancing this one to spotty Hannukah fulfillment! Thanks, Deb!! And next book – put Austin on your tour list! We’d love to see you here in our little foodie town!! :)
I was in my local bookstore last night on a whim, but what a great whim it was. I cannot express the joy that I felt when I came upon your book. It was a totally unexpected lovely surprise. The book is gorgeous. There was no way I was leaving that store without a copy to call MINE! Congrats, Deb.
Deb, I only recently found your blog, but was immediately “smitten”. I pre-ordered your book, got it 2 days ago, and am now preparing my first recipe, Peach and Sour Cream Pancakes. The smell is wafting up the stairs to my sleepy family. Also, I love how I can search on your blog via a particular ingredient, like a fruit or vegetable. Today, I have extra buttermilk, so that’s how I discovered Sweet Potato Buttermilk Pie, which I will make for dinner tonight. These are the first 2 recipes of yours I’m going to make and I feel like I’ve just begun a delicious journey of discovery. Thank you, and I look forward to joining you and your other followers/friends!
Oh Wow ! Your book arrived in Germany ! Thank you Deb, its beautiful !
My book arrived yesterday and thankfully, I live in a part of Brooklyn that wasn’t so affected by the storm so was able to read it all night. I don’t even know where to begin as all of the recipes look SO amazing!! Thank you for your hard work and congratulations on such an amazing accomplishment!!!!!!
Finally have your absolutely beautiful cookbook in my hands!! My pre-ordered copy was delivered yesterday and my husband didn’t tell me it had arrived until we were going to bed last night – the nerve. Husband: “Oh, you got something from Amazon today.” Me: “Whaaaaat? Why didn’t you tell me?? It’s my Smitten Kitchen cookbook!” Husband: “The one from the lady with the Bourbon [Pumpkin] Cheesecake and the cute little boy? Wow, you’ve been talking about that forever. My bad…”
Husbands. Just finished reading the introduction and am settled in for an afternoon of reading this much-anticipated cookbook. I have a feeling it’s going to be like when I read a new favorite book and never.want.it.to.end. Lucky for all of us, we can reread and cook from it for years to come! Thank you!
Hi! How can I get a copy of your book???
Deb, so lovely to meet you in person yesterday . The cranberry bars and rice pudding were insanely delicious, the mussels and fries we had the night for dinner before declared a “winner” by all and the popcorn cookies we talked about voted ‘best cookie EVER by all my neighborhood tasters. Your cookbook will be the holiday gift of the season for all my family and friends this year , even the ones all the way down in South Africa. .. Congratulations !
The book looks beautiful (it is on my wish list) and I can’t wait to make the apple cider caramels.
Hi Deb! I’ve never commented before, but I have to say I got my copy of your cookbook in the mail yesterday! Congratulations! It is also a Featured Title at the library system I work for, which basically means all the shiny new copies (we purchased 52) go on a big fancy display for everyone to ogle. The only question I have, and forgive me if this has been addressed elsewhere, is that neither my copy nor the library copies have lay-flat bindings. I was really looking forward to that since none of the cookbooks I own have this & I was curious if there was a way to order a lay-flat edition that I missed somehow? In any case, the book is gorgeous, the recipes are excellent & I can’t wait to try them! Thanks!
Congrats on the beautiful book! I just ordered my copy on Amazon and am eagerly anticipating its arrival. Your blog is always a wonderful inspiration for my weekend cooking ventures; I’ve recommended it to at least a dozen friends. Thank you, and please keep up the great work!
So glad for all your good news. And thrilled with the recipe; I have boiled four gallons of cider into boiled syrup recently (lucky to live in Oregon where we can press our own so have an abundance) and am always looking for ideas to use it.
What did you do to get such a “warm, sweet bundle of people” for readers? I’ll tell you!
You are a warm, sweet person yourself. We all love you, and not just for the incredibly delicious, original, fun recipes and mouthwatering pictures. You probably are aware by now that through your writing, you also expose the individual you are. From where I am sitting, I see a very friendly, warm, selfless person whose main pastime is to please others (while being kind to yourself, I have noticed that, too). You are also very natural, and in case I am wrong about that (which I doubt), that surely would mean that you are a talented writer (which comes down to the same, because who can write such entertaining and pleasant posts but a warm, sweet person?). Reading you feels like reading correspondence from a dear friend.
You are experienced enough to know that in life, you always attract the kind of people who are in some way a reflection of yourself. I am truly jealous of the immense recognition you get every day through this blog from readers everywhere for the nice person you are. Just smell those roses and don’t you worry about what you have done to deserve it – you just do, and that’s all that matters.
Not sure what happened. My caramels are more like hard candy than a caramel. The flavor is excellent, but I was really looking forward to caramels.
Hi!
I just listened to your interview on NPR about cooking in your small kitchen!
My mom doesn’t read your blog but she heard it and emailed me about it. She didn’t realize I’ve been reading you for about three or four years starting in college and that when I went home to visit her I was testing out your recipes in her kitchen (many of them like the squash quesadillas and beer and cheddar bread were big hits)
Thank you for this website and I’m looking forward to the book!
Allison
The book has not made it here to Maine yet so thanks for the preview caramels! I made them today in anticipation… Wow -5 star.
Hello Deb!
I’m glad you and your family were not harmed by that horrible storm Sandy!
Congratulations again for your book, it is a huge accomplishment, I hope you are proud of yourself! I look forward to buy it on amazon!
Deb, I picked up my copy of the book yesterday. Guess where my Friday night was spent? On the couch and reading it cover to cover. I am so excited. CONGRATS again!
Hey there, I just stopped by to say you won the Liebster Award, check out my post on it: http://mygurumi.blogspot.de/2012/11/mein-liebster.html
congrats on your book!!!!
I’ve put these caramels on my to-do list for this week end :)
Cannot wait to make these. They look so yummie! I have been enjoying your blog for years I purchased your book yesterday and am impatiently awaiting it’s arrival in the mail. Can’t wait to start cooking. Thanks for your beautiful cookbook.
Congrats! This will make a beautiful Christmas gift. :)
Your book just arrived here in St. Paul, MN! I don’t know how I’m ever going to decide which recipe to make first. Thank you so much for sharing all of your treasured recipes, beautiful photos and down-to-earth stories. What a labor of love!
LOVE the book! Thanks for being so vegetarian friendly and generally delightful!
Love it – congrats on all the hard work and the birth of this ‘baby’!!!! How about a Sydney launch?!!!!! Go on I know you want to!!!!!
Congratulations! I am SO excited about this book!
Cheers,
Sara
Congratulations on the book! And heard your interview on NPR this week!!! Congratulations!!!!
Oh, I’m so excited for your book! Heard your interview on NPR this week and loved it. I felt like an old friend was being interviewed! I’m so proud to be one of your readers!
It arrived, in a brown box (that, I imagined, was tied up in string), on Wednesday, 10/31/12. And, it came at what has otherwise unfolded to be quite a tough time in our lives/family, so it is all the more comforting, soothing, and warming. Every last page, and every last picture (thanks to your hubby!). Congratulations on all of your hard work. And really, thank you. You have no idea how therapeutic this tome is going to be for us over these next several months. :)
Just finished making the caramels. They are so apple-ishious, so perfect — even more intense than I could have imagined!!! Will be putting them out at a dinner party tonight and can’t wait to give the credit to my favorite blogger. Thank you for another winner, Deb, these caramels are perfect.
Just got this as a birthday gift! I love it and cannot wait to get cracking on some of those recipes. I’ve already book marked the ones to get started on for the holidays. The photography is amazing!
The book is absolutely gorgeous! I stayed up late 2 nights in a row reading it – just flipping around, looking at the pictures, and reading the essays aloud to anyone around me (that didn’t make anyone nuts, lol). I am going to make something out of it this weekend but am having difficulty deciding what!
As for these amazing looking caramels – question. Do I stir the caramel while it’s cooking (after the sugar has been added) or is this one of those caramels you aren’t supposed to touch until you take it off the heat? Also – I only have a 9×9 pan – would the caramels be too thin if I used it for this?
Thanks and seriously. Awesome cookbook.
My cookbook just arrived today! I sat down and looked it over cover to cover, and I’ve already picked out what I want for breakfast tomorrow. It was a surprise birthday present from my college roommate, who is also a big fan. The funny thing is, I was already planning on ordering her a copy for Christmas!
Also, glad you made it through the storm ok. We were ready for power outages up here in Albany, but we pretty much got missed.
Deb — I picked up the book last night (at Garrison Keillor’s shop, no less) and it is amazing! I also love the photos Jacob peppered in, very sneaky.
On the caramels, I am planning on making these this week. They reminded me of a kitchen mishap I had a few months ago. I was poaching pears for the baby and I turned my back on them too long and the poaching liquid reduced to -gasp- a caramel. It. Was. Divine. I’ve been meaning to monkey with this a little to re-create it, i hope it can be done.
cheers,
Nia
I have been a long time reader of SK and was just able to purchase a copy of your amazing cookbook (Sandy got in the way the past few days)! I immediately browsed from cover to cover and am putting it to use tonight with some baked eggs. So happy for you! Congrats!
I can’t wait to get your cookbook!! I’m so excited!I will be on the hunt for it tomorrow!!!
I’m looking forward to seeing the cookbook, but in the meantime I just finished making the fabulous caramels with fresh cider from the Portland Farmers Market, and they turned out great! I tend to like things not-so-sweet, so I cut the sugar down by a third (used 1/2 c white sugar, 1/2 c brown) and the end result was tangy and delicious. Thanks so much.
I received your cookbook as a wedding present and have been having the best time pouring through it! I’m hoping to cook my way through the whole thing eventually – so cruel that so many treats are juuuust out of season or not quite in season [I’m looking at you, peach pancakes + shaved asparagus pizza.]
Really, job well done – it’s a beautiful cookbook and one of the most well-designed and well-balanced I’ve read.
Hey Deb–(love that name!) I have been reading your posts for a while, and had to add my congrats for the terrific NPR interview–and, yeah, the BOOK has been added to my “Wish List”—plus I thought you might be having self esteme issues since there are only SEVEN HUNDRED AND FIFTY FIVE COMMENTS so far……
Good for you, Miz Perlman— I’ll have the book shipped as soon as I’ve found enough stuff to qualify for free shipping (hey, I live in Hawaii—and boo-hoo yourself—it’s not all plumerias and coconuts, ya know…..) kidding….
Good thoughts for you, always……..
JUST RECEIVED MY BOOK!!! Ordered it in may, am running to store for big bottle of wine, coming back, lighting candles, and settling in for a long enjoyable evening with your masterpiece… Thanks for the continual inspiration…
Oh. My. God. I just made these caramels and they are fantastic. They taste exactly like apple pie. It’s fall in a candy. Seriously, why are you still reading this? Go make them. Right now.
One tip – I found placing a piece of wax paper over the top when cutting to be easier than oiling my knife.
I just made the caramels and they’re perfect! I just discovered your site and have already made three of your recipes. They’ve all been wonderful, and you make things so easy! (I was formerly scared to try caramels again after ruining one pan.) I’m going to add your cookbook to my collection ASAP.
DEB!! I got your cookbook in the mail today, and had to wait all afternoon to open it (squirrelly toddlers, blah blah blah, make dinner, my favorite chicken missing because she turns out to be touched in the head and has to leave the pen to lay an egg why is this?). Once the toddlers were deposited into bed, my husband demanded that I desist with trying to straighten up the kitchen and open the box immediately because he knew it must be killing me…..
Which is to say that I just read your cookbook pretty much from cover to cover. I devoured the thing. You are funny, the recipes look great (and I know they will work, because it’s you), and I can’t wait until my god-damned oven is fixed so I can make everything everything in it, I think starting with the cinnamon squares or maybe the cheese crackers, or just everything. And I didn’t even know about the inside cover (just found out about that from your site). Please accept heartfelt hugs from a random internet stranger.
These are amazing! I made them this morning and there is no way they are lasting 24 hours in my house.
Congratulations!
What a wonderful feeling of accomplishment you must have.
I look forward to reading your cookbook, and continuing to be inspired by your recipes.
Thank you.
Deb, your cookbook is amazing. I don’t even buy cookbooks anymore-all the recipes are on line, or I check the books out from the library and copy down the few recipes that i like-but I took the gamble that yours would truly be worth owning and having on the shelf. Now I feel like I’ve won the jackpot! This book has been so much fun to steal peeks at all week-its pictures are coffee-table-book pretty and I love how many of the recipes are truly new.
We made the ginger Dutch baby this morning (but don’t tell the sleepyheads in our house about it because my 5year old and I devoured I) and then these caramels, which were divine. We had to use refrigerated pasteurized apple cider, but they were still amazing. Thank you!
My children “preordered” your cookbook for me for mother’s day. I have preordered in quotes because at almost 2.5 years and about 4 months at the time, they weren’t searching the internet for it or typing in their gift card numbers. But it’s the thought that counts.
And I’ve already told my husband we might be cooking our way through it in 2013. LOVE LOVE LOVE it. Can’t wait. It’s a beautiful book.
Congratulations on your wonderful cookbook! I stayed up late into the night reading it and have already started cooking from it. The caramels are wonderful, and I never would have had the confidence to make them if it wasn’t for you and your blog. Thank you so much.
JamieF — I used a 9×9 pan and had no trouble at all.
PS The lay-flat binding is fantastic!
Congrats on the book! I can’t wait to get my copy. I made these caramels tonight, and they were a big hit with everyone in my family!! We loved the initial kick of apple, followed by the buttery richness and the delicious saltiness… Mmmmmmmm!
The book looks soooo DELICIOUS!!!!! I cannot wait to get my own copy! Congrats Deb!!!
I just met Deb today! She is wonderfully nice and pleasant as I expected. I tried these caramels at the cooking demo – fantastic. Thank you so much for all you do!
Totally geeked out and made my husband get your book at Barnes and noble the day it came out…first time I’ve done this Ever. Never even seen a movie the night it was released except by accident. Total fan!! And Jacob is awesome.
I never ever comment, but I am so excited for your book. Your recipes are foolproof and I love the blog but I’m sick of getting my laptop dirty in the kitchen opened to your site. Huzzah for the cookbook!
I am so glad to hear that you guys are safe and warm – and so happy your book is here. The caramels look incredible, the book is beautiful, and assuming you make it west as planned I can’t wait to see you in person! Hooray! Happy book day.
I’ve been lurking here for a few months, but now I really need to write and say THANK YOU. Your cookbook arrived on Friday, and I spent literally the whole day poring over it. I made the butternut squash galette tonight, and it was the perfect dish for a fall Saturday night in. Looking forward to trying out many more of the recipes. Thanks again for inspiring all of us and congratulations!
Deb!
I received your new book in the mail just 2 days ago. My thoughtful brother asked me what I wanted for my birthday and I nearly screamed “The Smitten Kitchen Cookbook!!!!”
So, he pre-ordered it for me, since it wasn’t released yet to the public!
I must have spent over an hour pouring over the entire book. I love it.
My favorite part was your dedication page. It was the sweetest thing in your entire book! Congrats again!
Holy cow I made those caramels yesterday and they’re amazing. Congrats on the books!
I just made these caramel chews today, my god they’re amazing! Wonderful mix of flavors, good texture, simply incredible.
Hi Deb, I met you today at the Napa signing and it was so much fun! It was crowded in there, but totally worth it. You were so sweet and humble about everything and it was great. Thanks for making it a great time!
Yay! See you on tuesday in Vancouver!
Deb, I received your book on Friday, was a little worried about its fate during the storm, kept thinking I’d receive a soggy copy that I’d have to exchange and wait even longer to look through—but it arrived in perfect condition! It’s beautiful! All the recipes look amazing and I’ve got about a dozen bookmarked so far. I follow lots of food blogs but have never really felt it necessary to post a comment, but I had to let you know how much I love your site and your book! I’m sad you’re not coming to Cleveland, I’d love to say hi!
After waiting months to receive my copy of your marvelous cookbook, it finally came, and I am now happily browsing the fantastic recipes deciding what to try first.
Looking forward to a rescheduled book signing in NYC.
Congratulations, Deb! And, your surprise cover is super – thanks for thinking of the details – in the cooking, baking, photography, instructions, and in the publishing!
congrats on the NPR story… oh and the book too
Congrats on the beautiful book! I got mine the day before yesterday and am already planning on making just about every recipe in there! I got started with these caramels yesterday, and they are just about the greatest caramels ever – now I need to find a way to stop eating them…
I had been going through withdrawals of your recipes due to the lack of power, then low and behold a package arrived in the mail full of recipes! Thanks for getting us through the storm!
I’ve made caramel sauce but never caramel candies and just made a double batch of these and they turned out great! I brought them to my new job as a sous chef. Hopefully this will score me some serious brownie (or caramel) points! I’ve read your blog for years and it’s my favorite on the whole internet!
A few years ago I decided to do away with most of my cookbooks, as I realized that they were taking up space and that I was using web-searches most frequently for recipes (including fab sites like smittenkitchen!). Now my cookbook-shelf is reserved for a highly select group of cookbooks that I could not part with (including my mother’s original Moosewood from the 1970s, the Joy of Cooking, and a select few baking cookbooks). It is high praise from me to you that this will be joining the highly-culled grouping. I’ve been coveting this book ever since I met your editor at a NY gallery event and she told me she was working with you on a cookbook – and I screamed so loud I turned heads! Congrats on your amazing accomplishment!
Congratulations! I’m very happy for you – you must be so proud. You deserve it!
Kathleen — Yes, absolutely have it exchanged. Pages shouldn’t be stuck together unless you have a) a toddler “helping” in the kitchen or b) are as messy as a toddler in the kitchen (ahem, like me)!
Veronica — My concern would be that honey will probably burn at a lower temperature than granulated sugar. Here’s what I’d do: Seek out a recipe for honey caramels and apply this reduced apple cider to it. That way, there’s a little less roulette, as I haven’t tried this with honey. Good luck!
DEB!!! Congratulations!!!!!!! I can’t believe I missed you in Los Angeles. Have a wonderful tour you have inspired so many.
GOT IT AND LOVE IT!!!!! Thank you!
Deb, no worries – I was happy actually that they were sold out – it means that this book is more successful than anyone thought! I’m fine with a signed insert. Can’t wait to get the book! :)
I love my cookbook, I’ve already read through it 3 times! I made theses caramels today, wow!! Amazing. I can’t wait to make more from this cookbook! Awesome job! :)
I just bought your book at the bookstore and I cant put it down. I’m sitting in a couch at the mall reading recipes and I couldn’t be happier. Thank you so much!
I got my cookbook in the mail a few days ago and I LOVE IT. My boyfriend made your latkes and then used them as the base for your Eggs Florentine. It was one of the most ridiculously delicious things I have ever eaten. Thank you so much for all of your hard work, and I am so glad you & your boys & the rest of your family are okay!
I just made these (out of the book of course – my copy is already spattered on the pages for blueberry cornmeal cake and these caramels) and the smell in my kitchen is divine – can’t wait to try them!
The book is fantastic! Just arrived to Israel, I hope you will be an international success! (wait, you already are!!). Highly probable we will be eating pancakes this Saturday.
Good luck on your book tour, happy to hear all is well with your family.
Got it yesterday! Looking forward to going through the book soon!
Congratulations!
I had been telling my boyfriend ages ago how much I wanted it (and then, on the release date, how awesome it would be if it had been pre-ordered) without knowing that it in fact had been…got home from a late night yesterday to find a mysterious Amazon box sitting on the doorstep!
To be fair I’m not certain that his rationale for buying it was completely altruistic, but we are super-excited to try out all your recipes. And we will be trying all of them, rest assured.
Firstly, I am so glad you are safe & well.
Secondly…. THE BOOK!!!! Oh my gosh. I can’t even say enough good about it. I’m currently in the sandwich section because I’ve been reading it in bits here and there since it arrived. I’m the kind of girl that reads a cookbook cover to cover the first round. Anyhow…. gosh is it beautiful and delicious and just amazing. It’s like the unplugged version of your blog that I can curl up with on the sofa. Love, love, love….
These were wonderful! The intensity of the caramels and the cider flavor really blew us away.
Amazon delivered last week and the Cranberry Crumb Bars delivered big at our Annual Chili cook off yesterday…. not a scrap remains. Thank you Deb!
Your book is fabulous! You have an ‘Ina’ level (the hightest!) of recipe reliability to me, the only other person besides the Contessa herself. I want to make virtually all of the recipes, and that never happens! I already made the mushroom bourguignon last night and it was fabulous. Also LOOOOVE the fact that the book stays open when put down (thank you for thinking of us!). Already want your next one ; )
deb congrats!
if anyone in this whole food blogging world deserved their own cookbook its you.
At some point, (I know you’re busy), I would love to do an interview with you.
I think you’ve seen my interviews?
Let me know…..
Congrats Deb on the book release. Your recipes have been reliably popular at my office.
For those who didn’t get to hear NPR, you can find it here: http://www.npr.org/2012/11/01/163717135/smitten-kitchen-takes-the-fuss-out-of-cooking
Absolutely LOVE the book! You are the inspiration for my own food blog (which is nothing in comparison to yours). Can’t wait to get cooking!
Deb: So in love with the book that I’m going to make the Olive Oil Ricotta cake for a friend’s birthday this week. And making my fiancee a big meal to thank him for getting it for me so soon; trying to decide between the pistachio masala lamb chops and the balsamic and beer-braised short ribs. See you in Philly! It’ll be part of my birthday party. Which you are completely welcome to crash afterward. There will be dinner.
I just made these caramels. I don’t have a candy thermometer but the bowl of ice water did the trick. Plus, I got to taste some of the candy before it all cooled! DELICIOUS!
You know what I appreciate about your book? It’s the same thing that attracted me to your blog; you tell me what you are thinking when you adapt or develop the recipe. I seem to always be able to (sometimes eventually) understand what you were trying to accomplish. I love the insight! The book is wonderful and even though I’d love to meet you, I can live with what you wrote in the book because it’s more personal than you’d have time for on tour. How’s that for making due?
Deb,
The book arrived Friday morning, and I’ve already made the wild mushroom tart, the fingerling potato salad, and the spaghetti squash tacos. Everything so far has been awesome! Thank you for years of inspiration.
-Sarah
I got your book a few months back when it was on pre-order, and got a notification some time last week it’s been shipped out. It’s still on its way but can’t wait to dive into it!
Spent a whole afternoon reading the book, congratulations and mazel tov on your wonderful accomplishment! Deb, we are so proud of you!
Congrats!!! I can’t wait to buy it :)
Made these caramels tonight after hesitating over whether it would be worth the time and effort, and I am so glad I did. They are DELICIOUS, even though I could only find pasteurized cider. They are softer than Kraft square caramels, but 100 times more flavorful and luscious! You should make them!
Your book was the first I ever preordered. When it arrived I read it all, that night. I was telling my man that many of the recipes will probably be poached and published online but I felt it necessary to support you after enjoying years of your blog and the amazing food it facilitates. I hope your other fans will follow suit!
How have I not found your blog before buying your book? As a Pennsylvanian with no power yet(thank you, Sandy), the kids and I took a “field trip” to the local B&N on friday evening. I was delighted to discover and purchase your book and it is lovely. Can’t wait to have power restored so I can get cooking…vacuuming, not so much.
Congratulations Deb! I can’t wait for my pre-ordered copy to arrive here in Australia. (And I’m sure my laptop is excited too – it has so many smudges and crusty bits from where I’ve cooked your recipes straight from this site!). All my best recipes are yours and I’m looking forward to adding lots more to my repertoire.
Well done on such a huge achievement. You deserve a big ol’ drink and good lie down!
I heard you on NPR the other day as I was driving to work. It was a great interview. So exciting to have your cookbook finally out. It will be on my Christmas wish list!
Congratulations!!! Love it. The pictures are of course awsome. I made the spaghetti squash tacos today. When I first got the book I had to make something that day. So I made the roasted fingerlings and carrot coins , I added a celeryroot and a sweet potato to it, hope that was O.K:) I want to make pasta then everything else!!!
Enjoy your tour, maybe I’ll see you in Seattle.
Thanks for the book its beautiful. Thanks for a great blog.
Your cookbook arrived yesterday and we’ve already made the mini meatloaves and the (very delicious) french silk pie. I can’t wait to make many more recipes this week. Thank you so much!
so, on friday i baked 15 pies as a wedding gift to a friend who was married on saturday…slightly insane undertaking but all worked out well and was actually fun! her soon-too-be husband had requested chocolate pie and i was all set to make your chocolate pudding pie, but when i got home thursday night and discovered your cookbook at my door with a gorgeous recipe for chocolate silk pie i went for it. i couldn’t find chocolate-wafer crumbs (what are these? what kind of cookies are they from?) so i baked some very simple chocolate cookies til crispy and ground them up for the crust…huge hit! despite the presence of spiced plum-blackberry, bourbon pecan, gingersnap-pumpkin, and fresh georgia apple pies, the chocolate silk was absolutely adored at the reception, and i spread the word about your blog and book all night. thank you, you are endlessly inspiring!
First review from the cookbook! [And now I notice this page open, in the post above]. I made the artichoke stuffed shells – a HUGE success. My husband, mother and three year old all loved them. I made minimal modifications – I doubled the recipe (to ensure leftovers), which meant I had to double stack some shells and we had fair bit of sauce swimming around (but not in a bad way). Whole Foods only had frozen artichoke quarters (which worked just fine) and I couldn’t resist adding some lemon zest to the béchamel sauce. Really good.
Next up: cauliflower linguine and butternut squash galette – we are going all Smitten Kitchen this week!
I was at Bookshop Santa Cruz tonight to hear you talk! What a beautiful cookbook, you clearly have a HUGE fan base here in Santa Cruz!! Congrats on your accomplishment!
Hi! Congrats on the book and all, but I have a comment about the recipe. Mine took significantly longer than you said – getting from the 1/2 cup-ish of reduced cider to the 252 degree complete recipe took almost an hour of medium-high heat in a heavy saucepan. The caramels aren’t really caramel-y, either. They’re more of a sweet goo. Did I do something wrong? They taste great, but they definitely do not hold up at room temperature.
I;m having the same problem as Fran above. I was sooo excited to make these. However, it’s been 7 hours and my caramels still haven’t really stiffened up. Also, part of it remained liquified. I followed your directions to a T. However, this is my first time making candy. From this explanation, can you suggest where I may have gone wrong?
The book is gorgeous! My mum and I both ordered one and in the 5 days since have, between us, prepared more than a dozen of the recipes you’ve gifted us with (and the gougeres twice!). Our family has attempted keep up their appearance as long-suffering guinea pigs, all whilst requesting the dishes be repeated next week. Safe travels and we’re looking forward to seeing you at Powell’s in Portland!
Deb, it was great to meet you at the “accidental book launch event” in L.A.! Chris and I look forward to making the recipes out of the book (I have my eye on Jacob’s blintzes, personally, as I’m a sucker for crepes)
Wishing you safe travels, and catch you back here on the blog.
Well, first I would like to congratulate you for this amazing book and I am looking forward to spend some time reading your cookbook.
Your book made it’s way to Vienna this morning and I had a hard time to convince myself to better go to work and not start cooking immediately. Love it and especially the “naked” book cover!
I already left comments 612 & 613 on this post. This comment is to say that I spent my weekend buried in the kindle edition of your book.
Your book is … excellent. The first thing I made from it was the crunchy granola that I made yesterday. I had it for breakfast this morning with plain yogourt and, so far, it seems to be making my whole day better. :-)
Anyway, I am really writing to say that I keep tapping the photographs in the kindle edition hoping for the photo labels you get when you hover your cursor over photographs on your website. For the record, this does not work in the kindle edition of your book. But you knew that.
I so agree with you about paper covers! Poured over the book Friday night after receiving it from Amazon. It’s gorgeous and I can’t wait to make my first recipe tonight- salted brown butter krispy treats. These caramels are my choice for next weekend. Oh, why didn’t I have this book before Halloween? Can’t wait to see you in DC when you come.
I have been a long time reader of your blog and maker of your recipes and have never commented before. Just wanted to say congratulations on your beautiful new book-I bought it this past week and made the mushroom tart to much kudos for friends last night. Thank you for your delightful posts and delicious recipes. Hope to meet you on one of your book tour stops in NY!
Thank you so much for the lovely cookbook Deb, I’ve been looking through it all weekend and drooling over the recipes. These apple cider caramels are literally the best thing I have ever eaten. I followed your recipe exactly and the caramels came out perfectly! For others that had trouble with the caramels not setting up, I put mine in the fridge overnight and had no problems cutting them, so maybe this will do the trick?
I know this is one out of 832 (and counting) but hats to you. Well done, lady. You deserve every bit of this sucess.
The book is amazing! Mine came in on Friday and my weekend consisted of (all recipes in 1/2 or 1/3s because there are only 2 of us):
maple bacon biscuits,
potato, scallion, feta frittata,
butternut squash galette,
eggplant calzone,
white chocolate pudding with blackberry curd,
peach sour cream pancakes (with pears instead of peaches),
risotto and corn stuffed poblanos,
the black bean recipe,
and finally the lemon bars!
Clearly, I love this book and these recipes were outstanding! The frittata would have been my favorite new breakfast food until I tried the pancakes. The galette was my favorite recipe of the weekend by far. My lemon bars were a bit bitter (I should have removed the white parts) but I put the leftover pudding with some buttermilk into my ice cream maker and served it with the bars which mellowed the lemon. I can’t wait to cook my way through this book!! Thanks so much!
I look forward to getting your book, congrats! I made the caramels on the weekend. While my husband is not a fan I brought them into work and have received great compliments and requests for the recipe! They are very tasty indeed.
Oh, and how could I have forgotten, while I was cooking all those recipes I also made the strawberry cocktail… but instead of the tequilla and black pepper I used a black pepper mango vodka in it’s place, delicious, and I’m planning on making the ginger lemonade cocktail tonight while I try out more recipes!
I LOVE the book!!! It’s beautiful and wonderful and easy to use. I tried both the caramels (spectacular, my friend said, “I feel like I’m eating the moonshine of an apple and caramel”) and the gnocchi last night. Doing the chicken Milanese tonight. You are a truly gifted writer and recipe creator. Go, you!
Deb, your book looks amazing. I am ordering it as I am writing this. I just wanted to say, I arrived along with probably about 400 other avid readers to the tiny San Francisco bookstore where you spoke yesterday. Unfortunately due to your awesome fan base I was unable to meet you ( or get a book…. They ran out!) but I hold none of this against you, instead I am just so excited that you are having such phenomenal success.
Best of luck on your whirlwind book tour, and next time hopefully I’ll get a chance to meet you and say thank you in person for all your inspiring ideas and witty writing, and overall loveliness! Have fun!!
Enjoyed the latkes and tonight will try the tarragon oven fries. I am loving your cookbook.
Congratulations on the release of your book, Deb! I own very few cookbooks since I usually find recipes on blogs like yours, but since I realizedd that half my weekly meals are based on recipes from your site I’m definitely going to buy your book. It looks beautiful!
I tried my hand at these caramels this weekend, and they turned out amazing! In addition to these being my first successful caramels (after many disappointing attempts), they easily rank among the best desserts I’ve ever made. And they were easy! I think these, along with the Sugar-and-Spice Candied Nuts (http://smittenkitchen.com/blog/2008/12/sugar-and-spice-candied-nuts/) would make a lovely Christmas present.
Quick note on making the caramels: The caramels were easiest to cut when my knife was slightly warm from running it under hot water and very well-oiled. Also, it takes at least 30 minutes to wrap all the little guys in waxed paper.
Hey Deb!
I absolutely love your blog and have been reading it religiously for about 5 years. I came out to see you in SF, but even after waiting for an hour and a half in line, i never got a chance. I hope you come back someday! From the few pages I saw of your book, it looks amazing and I have ordered 2 (might order even more for additional presents.) Alex came out for a bit and said hi to all the people waiting in line. I think it was a bit surreal for him. While waiting, I made friends with the people around me and it was awesome to hear about all the lives your blog has touched. I could not be any more happy for all of your success. you deserve all of it!
Thanks for much for all the delicious delicious recipes. Please keep them coming :)
I can’t imagine that any other blog, anywhere, anytime, has ever had over 800 comments! Some of this is congratulatory; some of it is because your recipes work, and much of it is because to know you and your blog is to love you!
Congratulations on your new book; I have been poring over it this weekend; it is a good read and I know the recipes are outstanding. You, my dear, are a winner!
Hi Deb – so excited you’re coming to Portland! Is there anything I can offer you? Our guest house (but I hope your publisher has you set up w/ a super cushy hotel instead)? A guided bike ride? Restaurant recommendations? A loaner child (mine is about the same age as Jacob, and I miss him terribly when I’m away)? Say but the word.
My husband makes fun of me because I read cookbooks like most people read novels. Let me say, I have been waiting not so patiently since I pre-ordered the book this summer. I almost accosted the UPS man when he dropped the box on our front steps — all this to say that I think your book is fabulous. The pictures and stories make it what it is — perfect. You put your heart into it and it shows. Thanks and I can’t wait to get cooking!
I LOVE THIS COOKBOOK! It was worth the wait and I’ve been reading it like a novel since I received it last Wednesday. Last night was a SK cook-a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).
Thank you, Deb, for your masterpiece of a cookbook! I’ve followed the blog for years and can’t wait to meet you at the event in Houston!
So my first batch has come out lovely! Not too bad for first time candy making, me thinks. However they were to be a hostess gift…but they didn’t make it that far. Ah well, suppose I’ll have to make a second (but double) batch. Oh drat…
Best,
Ash
Chiming in again now that I have made the recipe. These turned out great! I am very popular at work today. I used “Simple Apple” apple juice from the refrigerated section – couldn’t find any cider, and this juice is pretty close (lots of sediment in the bottom). I also used 1 teaspoon of kosher salt since I didn’t have any sea salt. They have an intense apple flavor, very unique.
Ladies (and gents), I suggest that when tickets for the Smitten Kitchen book reading/signing become available, you get them RIGHT AWAY. In my community, they became available at 8:30 a.m. today. When I called at 12:30, they had been sold out for two hours already! I am totally bummed for myself, even though that is wonderful for you, Deb. So my friends and I will be hanging in my kitchen the evening of 11/28, mixing drinks and cooking from your cookbook. Which, by the way, I got on Friday and have used all weekend.
Deb, congratulations on a gorgeous book! My copy should be on my doorstep when I get home this evening – a wonderful thing to enjoy by electric light rather than candlelight! Thanks to Sandy we were without power from Monday afternoon to Saturday afternoon. It was chilly and dark but we fared much better than many of our friends. What a treat I am in store for, can’t wait to crack it open!
I got my preorder Saturday, and your book is gorgeous! I can’t wait to try the plum and poppy seed muffins. Thanks for your humor and obsession for detail–I for one appreciate it!
I cannot wait to pick up a copy of your book! In case you did not know, Canadian House and Home magazine’s food editor Eric Vellend has your book listed as a top pick for gift giving this holiday season. So exciting!
My overnighted copy should arrive tomorrow! Had to opt for the hard copy over the e-book with all of the gorgeous photos:)
And I tried the caramels last night! Mine ended up a bit too gooey to cut, but that didn’t stop me from using a spoon to create a delish caramel lollipop!
OK, the pot pies were amazing! I’ve made them twice already. So tickled to hear you on NPR the other morning. I got my copy of your cookbook in the mail today and can’t wait to work my way through it. Congrats!
I was just watching Cityline, our own little variety show out of Toronto Ontario and your recipe book was plugged as a must have on your Christmas wish list.
It was already on mine but, I thought you would like to know that we Love you up in Canada too!
Congratulations on the beautiful book!
Dianne
My preorder cookbook finally arrived from amazon. IT IS BEAUTIFUL if a little surreal to have my smittenkitchen in paper form. Congratulations I can’t wait to get started cooking.
After a week without power, how nice to find that your beautiful book has arrived! I’m going to place my order immediately! Mazeltov!
So, um, you’re like, really popular in San Francisco. You probably know that by now. I showed up at Ominvore at 1:20pm and was amazed by how long the line was. By 1:45pm, I was amazed at the fact that the line had at least tripled in length and there was ANOTHER line on the other side of the store for people who already had books! The Omnivore owner came out to tell us there were no more books (she ordered 150 when she clearly could have sold 1500) but people could wait in line to get a book and name plate shipped to them. I waited over an hour but things were slow going, I suspect because people were having to provide shipping info, etc. I finally bailed around 2:45pm but am hoping that you’ll address the SF “situation” and offer a way for those of us who couldn’t wait any longer to obtain a personalized copy. I can go back to Omnivore (and will call them to see if they have any advice) but wanted to post here too, guessing that there were many others in my situation. It truly was an amazing showing. People were taking pictures of the crowd. Others were stopping to ask what was going on. I started telling people Obama was inside. Because that’s sort of what it looked like. All of which is to say, HUGE kudos to you, your brand and your book!
BTW, I ran errands and stopped back by Omnivore at around 4:15pm, hoping I could at least leave my info and payment method. THERE WAS STILL A LINE! Mind = blown.
I just saw you last night at Bookshop Santa Cruz, where they also sold out of books (and you were almost late because of the huge event in SF)! I have to admit, I got kind of teary-eyed seeing you come out to the huge crowd and feeling so happy for your success. I wasn’t able to wait for a signed book, but wanted to tell you how much I love your site, and how wonderful it is to find out that you are just as lovely in person as you come across on your site! (And you are not boring at all, so stop it with that!)
Thank you for having such a fabulous food blog (and now book) so I don’t have to have one! I would just be ripping off your recipes anyway ;-).
hi Deb,
Love your recipes & I am very happy for you that you have a book out! I will definitely get it soon! (You know, I actually salivated over the picture of your artichoke stuffed shells so much that without a Deb recipe on hand, I took a stab at it on my own last night, completely from the picture!) Also i need to admit that when i’m bored at work, I click the surprise me button over & over and its exactly like that scene from National Lampoons European vacation where they won’t stop bringing Audrey food. Ok, that’s all.
Hi Deb! Question – will your website have a way for people to comment on the recipes from the cookbook (even if it doesn’t post them in full?) I really enjoy reading the comments before I make a recipe, so I was just curious.
Last night we had the shortribs with parsnip puree and it was AMAZING. The parsnip puree in particular was incredible. I can’t wait to make it again.
these apple cider caramels are the best things ever. brought some to share at work and suddenly i’m the most popular and well liked kid in the building! amazing. thank you. i have to admit, i had a very difficult time getting them off the parchment. i’ll make them again maybe using plastic wrap this time??!!
good luck with the book. your blog is a weekly stop for me. thanks again!
I made the caramels on Friday and they are still a hit three days later! Thank you so much for creating that recipe. It may be summer like weather around this part of the country (socal) but at least I have apple cider caramels to make it taste like fall.
I also got my book on Saturday and immediately was sucked into it (sayonora to te rest of my weekend). It is perfect and we are going to try the apple cider pork chops tonight! Congratulations to you!
Hi Deb,
Just posting to say congrats and it was great to meet you in Napa. There was such a huge crowd there and it was great to see so many fans! They were great fun to talk to as we waited in line to get our books signed. To those of you looking forward to Deb being in your area: get there early, and be sure to have a copy of the book since they seem to sell out everywhere so far! I hope the rest of your tour goes well!
Deb,
Got my pre-ordered copy Friday and read it cover to cover this weekend!! Can’t wait to start ticking off my to-do list of recipes to try. I loved everything in the book… the recipes, the stories, the pictures, the layout, the cooking notes, everything! Many people will be getting this book from me for Christmas this year. Thank you for making Christmas shopping so easy for me!
Congratulations on a job well-done, unless you prefer medium rare! Seriously, did I really just type that? Yep and I’m sorry I couldn’t help it!
Amie
deb — we made ‘maya’s sweet and sour brisket and roasted potatoes’ last night! delicious as we know to expect! one book for us and two for gifts (one given yesterday as we couldn’t wait for a birthday the end of the month — too good not to share now!!) b
What a wonderful cookbook. I have been a long time reader of your blog but was so happy to see it in print form. That way I can stop running back and forth to my computer (there must be an easier way…) whenever I’m cooking something.
Quick question for you about one of the recipes (I didn’t want to email you directly given the note on the contact page but didn’t know where to post since there isn’t a recipe page)!
I made the deepest dish apple pie this past weekend, as sort of a trial run for Thanksgiving. The filling was absolutely delicious (in fact, I ate a few of the apples raw covered in sugar and knew the pie was going to be delicious since they were so delectable). Anyway, I cooked the pie for 30 minutes without the crumble and then the additional 1 hour with the crumble. The top was golden and crispy so I pulled it out. When I took the pie out of the springform pan, the dough was completely raw. Like not even cooked at all. What did I do wrong? Should I pre-cook the crust a little? The pieces that were ‘exposed’ if you will were fantastic and I don’t want it to burn so I’m not sure.
Thanks for your help!!!!!!!!!!
I made these today (technically am still making them – I haven’t cut them up yet) and I had some left over in the bottom of the pot after pouring them so I spooned that out and ate it right away. Holy mother of autumn and sugar those things are good! Thank you for the recipe! I too bought to book and loved it – spent all day Saturday reading it. I’ve got asparagus pizza in the oven now!
Since this site is the source of a majority of my “oh my God, where is this FROM” questions from family and friends who I bake for, and an inspiration to me to have (finally) started my own little home on the web, I had high expectations for the book. I pre-ordered it in February (what a dork) and when I met you in June, I am pretty sure I said at least 2x that I couldn’t wait for it to come out (I had wine, I think I got gushy).
When our power went out last Monday, I kind of forgot about it in the aftermath of the storm. And I have no idea how it made it to my door on Wednesday AM when gas, power and tempers were still short, but it did. And when we came home from a 4 hour gas line, it was waiting for me at my doorstep, and I almost cried (I’m not pregnant, I swear).
It’s everything I hoped for and more. Thank you for some wonderful flashlight reading this past week, and now that the power is back on, I can’t wait to cook and bake my way through it.
Oh my gosh, the book is so gorgeous Deb. I a tally have 2 copies, I forgot I had preordered months ago and then I ordered a signed copy form the NY bookstore. I will be selfish and keep the signed copy but give the the second to my foodie daughter for Christmas. I have been following you since your trip pre Jacob to Ree’s ranch. I love your writing and your food! Congratulations!
I’m guessing I live in the same area as Elizabeth who commented above. I was out doing errands today – one of which was to stop at the Brookline Booksmith to get tickets for your event. While having lunch across the street from the Booksmith, I overheard one of the ladies who works there talking on her phone about tickets for an upcoming event that were gobbled up in two hours this morning. Upon further shameless eavesdropping, I realized she was talking about your event and that I could cross that errand off my list as there were no more tickets left. She spoke in amazement that 400+ tickets had gone so quickly. I’m sad I’ll miss the event but look forward to spending time with your cookbook.
I just finished making these caramels. They have a great flavor but turned out like hard candy. I bolied the mix until 250 degrees, so next time I will scale it back.
I’m hoping to catch you in Philly!
Congratulations! Glad to hear that you’re ok after Sandy.
Sadly, I missed you in your SF stop of the book tour–by the time I landed at SFO and made it through customs, there was no way to make it. :( Oh well–maybe your publisher will let you come back to the Bay Area, maybe to Berkeley?
Yay! It was so lovely to meet you at the Napa show-and-tell! The book is the stuff of dreams. I can’t wait to make…everything in it.
Hooray!
YAY! Bought the book yesterday and it’s AMAZING! Congrats! I can’t wait to cook it all up!
Love the book, but why oh why no soups?! I long for a soup!
Mine, preordered on Amazon months ago just arrived today, delayed due to Hurricane Sandy, but here nonetheless. So excited!!!!!!!! Congrats!
Got my pre-ordered books from Amazon on Halloween. Making plans-broccoli salad on Friday, deep dish apple pie on Thanksgiving. Going to have to make the chocolate silk pie just because my hubby loves it. Glad you came out of Sandy ok. Will again have to send my friend in Austin to Book People like I did for PW’s book. She thought I was nuts, waited 4 hours, now she has both her books so I am bringing you a new fan, who will wait hours on my behalf and buy us both a book and in process become a SK fan. That is a true friend! It would probably be easier if I could convince yours and PW publishers to come to Louisville KY. Carmichael’s is a great independent bookstore. The Cooking Cottage is a great cookware store with a classroom kitchen and we have the chains, Williams and Sonoma and Barnes and Noble. And we are one of the great foodie cities with a farmers markets galore! Louisville should be on the list! Have been a fan and follower since PW introduced you at the ranch.
So glad I came up to Napa for the event as it sounds like SF was crazy. I am so glad to have met you (even though I was one of the last) on Saturday. But really, every Whole Foods should have a bar. Genius. I’ve read the book cover to cover. Twice. And made the turkey meatballs and breakfast bars. So amazing. I can’t wait for your next cookbook :) thank you for all your hard work. It is truly a masterpiece.
YAYY! I received it a couple days back, I love it! The first thing I am gonna make is the breakfast New York thingy with the bagels and the cream cheese ;)
Book arrived tonight and we had to turn off Hulu Plus of Chef Ramsey ’cause I was too busy drooling over recipe after recipe….kept holding up the book for my husband to see the photos of his future treats and dinners. Thanks so much for a great guide to future deliciousness.
You Book Finally Arrived This Evening…Delayed
By The Post Hurricane Conditions. I Read It Or Should I Say Devoured It In A Few Hours. Based OnThe Number Of Comments I Had To Scroll Through To Where I Could Post One, I Am Sure You Will Have Much Deserved Success From It. I Am InThe Middle Of A Renovation Of My Small Windsor TerraceBrooklyn Home So For now I Have To Enjoy Imagining How Great Everything Tastes And How Much Fun It Will Be To Cool My Way Around It. Congratulations
CONGRATS! I’ve been following your blog for years and can’t wait to get my hands on the book. As an American living in the UK do you know any book stores that will be carrying it here? If not I’ll make my mom pick it up for me.
Thanks,
Kayla
P.S. Just heard your NPR spot!
LOVE, LOVE your cookbook!!! Can’t wait to make everything in it (except the meat recipes as I am vegetarian) but lots of delicious looking recipes. You never disappoint so I know they will all be fabulous. Ordered a second book for a friend.
I just discovered you tonight after reading A Beautiful Mess and can not wait to read more, to order your new book, and just THANK YOU for a big dose of inspiration! My hubby and I are living in Seoul, S. Korea at the moment, and this time of year is always so exciting with a tinge of remorse for living so far from good ole’ USA and our families. We find time in the kitchen comforts us, and I know we’ll be pouring up a batch of those caramels this weekend!! Thank you so much;)
CONGRATULATIONS!! :)
I finally got my book in the mail yesterday, and it was a much needed present since it was my first day back to work after maternity leave. Today the only thing keeping me from running back home to my babe is the fact that I have your beautiful book to leaf through. Thanks for helping me pull through. Also, we got our power back so I’m convinced your book brought the light! Thanks for making great things happen for me.
I couldn’t hold out any longer, gave up on being ‘productive’, and jumped headfirst into the book. Amazing!! Gingerbread spice dutch baby?? The house smelled absolutely divine and it tasted even better. And that crispy edge along with the puffy but still custardy middle? Ohhhh. Impromptu dinner party so that I could make the flat-roasted chicken with teeny potatoes… huge hit. Spaghetti squash tacos with a side of vinegar slaw? SO delicious, filling, and fun. I agree that the squash never quite makes it as a pasta substitute, but who knew that it’s secret identity was as a kicked-up taco filling?! (well…you did!) Cannot wait to continue working my way through the book. Congratulations on such a tremendous accomplishment. I’ve already ordered a few more for friends & family. It’s the new must-have :)
Still no sign of my imported copy (I’m in the UK)! I am soooo frustrated, especially after reading all the rave reviews here. Good things come to those who wait and I’m guessing this book will be a real good thing. I’m just finding it hard to be patient. I noticed that the cover of the UK version has changed. Any reason for that Deb or is it just the publishers playing about?
I picked up your book over the weekend. I can’t wait to start making some of these recipes. The photos in the book are stunning!
I earmarked your book to purchase for my foodie mother for Christmas. Imagine my surprise on Sunday when I stopped by her house and saw it already on her island! I promptly sat down and helped myself. Congratulations! What a beautiful accomplishment!
Deb, I am LOVING the cookbook!! My sister bought it for me for my first mother’s day last year — I knew it was coming, but it was still a big surprise the day it actually arrived, and I have been obsessing over it ever since. I made the date almond bars over the weekend. Absolutely delicious. Next up: corn risotto stuffed poblanos. Can’t wait! Looking forward to meeting you when you come to Chicagoland :)
I heard your interview on NPR today (on the website) and loved it! You sound so lovely and inspire me to cook even more in my tiny little studio apartment. Congratulations on the book, I’m hoping I find one under the Christmas tree this year!
i’ve been reading the new book like a novel! between it and “the casual vacancy” i barely have time to do anything. but last night i made the kale and wildrice gratin….fabulous. congrats on a road well-travelled. you inspire me.
Deb, Thank you for putting together such a wonderful cookbook. I always read cookbooks like novels and this has truly been an enjoyable read! Love the recipes, love the pictures and as always, love your humor. It’s been so much fun. Thank you!
Got the book for my birthday! What a treat! You’ve outdone yourself – it’s wonderful
I just read your book cover-to-cover in Barnes a Noble (which I have discovered is the best place to spend time when your NYC apartment doesn’t have electricity, heat, or hot water). I loved it! Seriously great recipes for people who love to cook something a little different. Amazing photography as well. I put the book on my wish list for Christmas. Here’s hoping! Congratulations!
Long time reader and almost-never commenter here… but I got the book, and it’s great! It’s very inspiring, and I hope it’s a great success. Thanks!
Hi Deb! I just want to say – you are so great! My friend and I met you at the book signing in Portland last night – thank you so much for coming out to the West Coast and staying so late at Powell’s to meet all of us! My friend and I have been reading your blog for years, and when we heard you were coming to Portland, we were so excited and drove 2 hours to come to the book signing. We were at the very end of the line and even though you’d been talking and meeting people all night, you still stayed for all us stragglers at the end of the line! I had such a blast meeting all the other people who read your blog, too! The book looks beautiful, there’s not a single recipe I don’t want to make. I’ve never posted a comment before, but I hope you read this one day because I want you to know (and everyone else here) how awesome you are! Congrats!
I made these caramels- they were divine! Thank you for always sharing such wonderful inventive recipes.
So sad to have missed you at Powell’s! They GROSSLY underestimated how many people were going to attend, ran out of books to sell, and were turning away tons of people (me included). Great for your book & success,… sad for me. (I thought about buying a totally unrelated book and waiting in line to have you sign it, but then thought about the babysitter at home and didn’t.) Come again to Portland, please!
Well these definitely inspired me to actually BUY a candy thermometer (something I have always written off as “too fancy” for my abilities) but alas, I think it may be a bit off because it seemed to take FOREVER to get to 250. Shoulda gone with my gut when it looked like it was ready.
It’s more like toffee. Still totally delicious! But lacking the daintiness of flavour I imagine the caramels have.
Hearty congratulations Deb!
LOVELY book – really nice job and happy that your fantastically well-written comments precede every recipe!! Thank you!
Just opened up my “This Week’s Best New Reads and Bestsellers Coming Soon” BN email and there under New Nonfiction do I spy with my little eyes …
come to slc!!! please!!
Deb,
OMG, nearly a thousand comments!!! I thought I would never get to the bottom to write my own!!!!! I JUST finished reading your book cover to cover and I think I am officially in love with you. Not in a “stalker-ish” kind of way, I’m sure you’ll be glad to know! It is FABULOUS and I want to make every single thing in it. I love the pictures, your comments, the recipes……like I said, I LOVE it all. I’m so proud of you and what you have accomplished!!! Wow, wow, WOW!!! Thanks a million for putting together a book that I will use and use often. You’re an inspiration!!
Just got my copy, and it is beautiful! Congratulations.
I got turned away at the Powell’s reading too. So disappointing after reading your blog for years. I hope your next venues are larger so you don’t have so many disappointed fans in other cities!
congratulations on the book, deb! it is a pleasure to read, it’s gorgeous, and it made me want to get right into the kitchen the second i cracked it open!
I just got my book in the mail- it’s gorgeous! Congratulations. Can’t wait to try out some of the recipes.
Your talk at Powell’s last night was wonderful (and funny). You noted about 4 or 5 books that inspire you, but I can only remember a couple (Mastering the Art of French Cooking and My Berlin Kitchen). What were the other books you mentioned?
My copy of your masterpiece finally came today, delayed by Sandy but worth the wait. You must be bursting with pride at this accomplishment! Thank you for putting your heart and soul into this gorgeous book! Can’t wait to start reading and cooking – it will feel like a good friend is right in the kitchen with me!
So glad you made it through the storm. I’m very excited for the new recipes in the book and for your appearance in Brookline at my theatre this month. Congrats! :)
I used my “fall-back” extra hour on Sunday to make these and the Gooey Cinnamon Squares- Both were Delicious and VERY Well received by my friends and coworkers!! Thanks so much for the lovely cookbook and for the trek out to California! I feel so lucky to have gotten the chance to meet you on Saturday in Napa! Best of luck with the tour and upcoming appearances! Looking forward to CookBook #2!
Deb! I could just shake you. This cook book is amazing. My birthday was yesterday and — right on time, I might add– your book appeared at my door! Needless to say, I ripped the box open, knowing exactly what lay inside, and started reading while I waited for the elevator up to my apartment. An hour later (look, I had to read it first!), I set out for the market.
I cannot wait for you to come to Philly for your signing. The book is absolutely wonderful. I’m going to drag my swordfish-eating friend to the library with me (Oh yes, the presence of a recipe for fish did not escape my notice!). See (and hopefully talk to) you there!
First splatters – page 202, salted brown butter krispy treats for election night party. Thank you thank you for this site and the beautiful book – you’ve thought of all the mistakes before I make them :)
Those caramels are a-ma-zing! I am very popular at work today, thanks!
The Book is amazing! I’ve already made the Challah twice and have already started working through the book! Thank you!
I LOVE the inside cover way more than the jacket cover! Can’t wait to get my paws on this!
I got the cookbook today! It was a late birthday/early Christmas surprise in the mail from my MIL, and I’m stoked. And you are so right…the inside is better than the jacket. Thanks for sharing your baby!
The book came in and I have been using on a daily basis ever since. It’s WONDERFUL. I like the inside book cover so much more. As a librarian, book jackets are a little annoying to add to the library, so it’s so nice to have such a beautiful inside cover!
Dear Deb,
All these comments are a testament to you, the blog and finally now you’re beautiful book! I have been a fan for many years and picked up the book last week! I just made the Butternut Squash Galette for dinner and my Husband who initially protested because he “says” he doesn’t like squash. Well of course, it was absolutely delicious and he even loved it! Congrats on this wonderful book and to you! From a Flight Attendant who sings your praises in the “galley”! Please come to Minneapolis/St.Paul on your next tour! I’d love to meet you!
Just got my book a few days ago and my friends and I are already planning a marathon baking/cooking session! Everything looks so amazing!
My beloved book arrived Friday. I was sick ALL WEEKEND with a cold, and had some great recipe reading in between naps.
The book arrived today. First of all, congratulations. And secondly, it is amazing! I’m planning a recipe tasting party with a friend of mine, who is also a big fan of yours. I wish I could make it to one of your book tour events!
Congrats on your book release! I just received mine in the mail and it is more beautiful and includes more delicious recipe’s then I could ever have imagined! I cannot wait to start cooking from it! I have been reading and cooking from your blog for years and get so many compliments on the delicious food I make from your recipes. I may as well be one of your personal evangelists because I point EVERYONE in your direction. You are the no fail queen of making something delicious every time! When I make something good my husband says to me “Smitten Kitchen? That lady knows what she’s doing!” Thank you for the wonderful recipes so we can all shine in our kitchen! Congrats to you!
Oh, Deb. I’m so glad these little caramels are here. I saw your book at Powell’s in Portland, OR on Sunday and I was so thrilled to see it. The display table was already down to but one copy of your book, and that was the day before your reading. (Which I manged to miss! I’m so bummed!!)
I am scraping at the metal mixing bowl of my bank account this year trying to put together some dishes for the holidays — I think my friends and I are going strictly pot-luck, to help one another out — and I have a bit of a reputation for bringing really lovely things. (Evidently they don’t read the same blogs I do, or their offerings would probably be similar!) Your blog has always helped me out when I’m called to duty, and thus I was delighted to flip through your book at the shop, because it was filled with the sorts of things I want to cook for people (and myself). I’m in the waiting list at the library for the book — number 203 waiting for 23 books, on order, so I don’t suppose I will hold a copy of my own until Spring. I knew a few recipes might sneak onto the blog, and after leaving the book shop I have to say the one thing I hoped to see most here was a recipe for that luscious swirly pie thing with the gingery crust. (Ahem. You know the one I mean.) But alas, I think a thing too perfect for holiday dessert will just have to wait. (And honestly, that apple tapestry tart you just whipped together, will probably knock a person’s socks off quite sufficiently.)
I too love autumn in all its apple-y glory, and these little morsels were the other thing that really jumped out at me, thinking of holiday gifts and whatnot. We’re big make-candies-and-give-tins-away people here, and this looks to be a perfect addition to that assortment. It looks a perfect addition to my belly, right now.
So thank you for sharing these, I’m really looking forward to making them. It’s a beautiful book you’ve made, and I’ll be saving up for it, because 203 is a LONG line of people.
I am so sorry that I was not able to make it to your signing tonight in Vancouver! I hope you enjoy your short stay here in our unfortunately rainy city. I’m really looking forward to picking up a copy of the book for myself :)
I agree with many above — your cookbook is divine! I can’t wait to start making those recipes. Luckily, I was able to get one of the last copies laying around at Powells in Portland on Monday and meet you and get you to sign it. You are so, so, so, sweet for singing books for hours because so many people were in line. PLEASE come back to Portland for another talk and signing. There were tons of people turned away… they need to get you a bigger venue here next time :) CONGRATS on a wonderful book and I look forward to reading your blog for many more years!
thank you, thank you, thank you for:
– maintaining such a consistently wonderful blog that brings me a little joy with every new post
– writing in a completely endearing way that makes you feel like a far-away friend (slightly creepy, perhaps, but true)
– coming to vancouver to speak about and sign your book, which is exactly as beautiful and chock-full of deliciousness as i could have hoped.
it was wonderful to cross paths with you. wishing you every success!
caitlin
Lovely Deb, I have just received your delicious book in the post via Amazon. It really is my pick of the cookbooks I’ve bought this year (and that is a lot, I have a slight problem). I vote it in as the Cookbook of 2012!
Congratulations!
Hi deb, congratulations on such a gorgeous book -everything from the paper stock to the stories and photography is just perfect. My copy arrived here in melboune via book depository in the uk today. . I already plan to make two of the recipes for dinner tomorrow night…. I can’t wait to get cracking.
Ps I made an apple and pear crisp tonight and was inspired by your crackly banana bread to add cracked millet to the topping – super delish!!!!!
Tried these, loved them, going to make more! Congrats on the book! Can’t wait to get one.
Love the book! You did an amazing job. I already know several people I’ll be gifting it to this holiday season.
I just purchased my copy! Unfortunately, I won’t be able to go to either of your appearances in DC but I hope you have a great time in our illustrious city! If you have any time at all, I hope you’ll venture across the river to Alexandria, VA. We have lovely old cobblestone paths and delicious restaurants.
I just got it yesterday and couldn’t stop until I’d read cover to cover. I’m not sure where I’m going to start, but I think the brioche and chocolate chip pretzels might be a frontrunner. The book seriously helped me survive watching election results. It is fantastic. I have probably 300+ cookbooks and in many, there might be 1-2 recipes I see myself making. In this book, there are dozens. It is gorgeous.
Hi Deb,
This is the first time I’ve commented on your site, of which I’m a regular reader! I just received your fabulous book in the mail yesterday and have devoured it from cover to cover! It is so beautiful, with appealing recipes for every day and some for those special occasions. Thank you for being an inspiration! Also, we have some of your lovely photographs hanging up in our kitchen — you are such a talented photographer!
I’m going to start with the turkey meatballs on this snowy wintery day.
ps: I’m in love with your son’s oh-so-curly hair.
Edmonton, AB
Congrats on the cookbook!!! My husband pre-ordered it for me on amazon,and i got it last week! Well Done. Very rarely is there is cookbook that i want to read every word of, and not just skip ahead to the recipes. Thanks for the hard work!
I love this cookbook and I just want to thank you for working so hard to make sure it was perfect! I picked up a few extra at my local Target (!!) to give as gifts :)
My book arrived on Monday night, and it’s beautiful. I stayed home from work today after two 12-hour plus workdays and decided to make myself the Dutch Baby spiced pancake as a post-election treat. Delicious!
My mom gifted me your cookbook last weekend, and I am thrilled! I made the Sesame-Spiced Turkey Meatballs last night, and they were AMAZING- they will definitely be part of my regular dinner rotation! Can’t wait to cook my way through the book!
My favorite part- you have pictures of EVERY recipe! It’s so frustrating how cookbooks only have one or two pictures. Having a photo makes me want to cook everything that much more!
Long time reader but never commented, just wanted to say CONGRATS! i’m looking forward to this book!
I just can’t believe the luck I’ve got with you!
Whenever I decide to make a recipe of yours (quite often, I must say) it just so happens that I have everything on hand.
Also, the night before I went to Paris for the first time (I wrote to you about that, too) you had just posted a recipe in the comments of which you mentioned my now favorite of all shops in the world – G. Detou… There was no chance I would have ever heard of it if it wasn’t for you!
And now, while I was just ordering some books for school from amazon, I decided to check out what’s new with you and.. the book is finally here! I ordered it on the spot, not even considering that there might be a lot of recipes I won’t be able to do as I don’t eat meat, but then I noticed you’ve already written 85% of them are actually vegetarian!
So, I want to wish you ALL the best, have fun on the tour, definitely make one in Europe and… keep cookin’! :)
P.S. Do you, for some unknown reason, just not like salmon or is it a coincidence that there is not even one salmon recipe in here?
P.P.S. Sorry for the long post, I hope you’ll get to read it some day :)
I’m with Caitlyn above. Thank you so much for coming to Vancouver to meet us and to sign my book (it is lovely and I can’t wait to make lots of lovely things from it). It was so nice to see you and chat briefly with you yesterday (I was 2nd in line at the Chapters siging – like you remember I’m sure!). I hope you get to enjoy some of the sunshine this morning!
Love Love Love this cookbook. I have been so pleased with all of the recipes I have tried from the blog can’t wait to start on the book. Your photography is amazing. Thanks!
Absolutely LOVE the book but where are the soups?!
Btw, since it doesn’t seem like the question has been answered, neutral oil refers to oils that have little to no taste. Canola, peanut, and grapeseed oils are examples of neutral oils. I don’t know about vegetable.
Just got our copy in the mail and I am SO EXCITED to try out these recipes. Your site is our go-to for using new ingredients from our CSA or making something special for a gathering. My early 2013 resolution is to work our way through your cookbook and I can’t wait. Thank you!!
SOBBBINGGGG.
I can’t believe you were in Vancouver and I didn’t realise it, Deb!
But I will buy this book and hope that someday I will get a chance to meet you.
As a long time reader, I am so pleased with my copy! It is an absolutely stunning cookbook. Congrats, Deb!
My husband and I got our cookbook in the mail on Monday! So exciting! We already made the meatloaf balls and mashed potatoes and it was delicious! So good. I just reheated them for lunch too. Thank-you for making such an amazing book. We will be trying all of the recipes! I hope this is just the first of many amazing books to come!
If you get around to reading the 952nd comment on this post, a heartfelt congratulations on a gorgeous cookbook! Your passion is so apparent as is your scrutiny, which no doubt made an excellent compilation of recipes! Great catching you on NPR the other morning! I look forward to asking Santa for a copy this year!
Just got to sample one of these caramels at the signing event in Vancouver… delicious! Congratulations again on the cookbook, and it was lovely to meet you!
Ahhhh!!!!! Congratulations on this amazingly gorgeous book!!!! It arrived on Friday and I have not stopped flipping through, flipping back through, and flagging pages. My poor husband has been taunted by my nonstop declarations of “I’m going to make ______!” since the book arrived and, as of yet, I’ve made nothing but a monster grocery list. I can’t wait to get started cooking. The book is gorgeous and everything looks delicious. Many congratulations to you – as a longtime reader I feel so proud of you, even though we’ve never met. This is so exciting!
The book is amazing! I preordered it and got it last week. Have thoroughly enjoyed reading the recipes and looking at the photos. It is simply beautiful, fun to read and I have already marked many, many pages of recipes I can’t wait to try. Like Jill above, I’ve tortured my husband with descriptions of the delicious sounding desserts. Yay Deb–congratulations and well done!
It was so great to meet you in Vancouver! I can’t wait to try some recipes from the book. Enjoy the rest of your whirlwind book signing trip and I wanted you to know that I’m probably responsible for at least 100 hits per month…I’m always showing someone a recipe I saw and want to try!
So this is what a book tour feels like. Boohoo, we miss you. BUT, I hope you’re having fun and staying safe, and I can’t wait to meet you at our rescheduled book signing in NYC. xox
I’m happy that the storm didn’t cause you too much heartburn and oh my, what a beautiful book! Congrats…
Saw your book in the bookstore the other day, looks awesome!
I was so excited when your cookbook showed up on my doorstep last week! We’ve already made the spaghetti squash and black bean tacos and have a list of priority recipes slipped to the cover :)
Can’t wait to cook my way through your delicious book!
Congrats on the cookbook! Eager to get my own copy.
On to the caramels: as always, amazing. Flavor is powerful, yet you can eat them one after another. Thank you for a great new addition to our holiday baskets!
Those caramels are everything you said they were. Thanks for sharing them with us this morning. I’m looking forward to cooking my way through the book.
Nothing that hasn’t already been said numerous times. Fantastic book, and those caramels offer a beautiful twist on a fall fave. Best.
LOL, so funny that you said the flap pages irk you! I was just saying to my mom how the book is beautiful, but I don’t know why they always bother with putting those flap pages on top- they’re annoying!
Can’t wait to make the caramels!
I just received my copy of the book from Amazon today, I read it cover to cover in under two hours. Love It!! Photos are beautiful, great details and stories to accompany them. I came across your blog only a couple of weeks ago, I made your Lasagna Bolognese and Chocolate Stout cake for my boyfriend’s 51st birthday the other night. We had guests and Prosecco w/ a splash of Campari. It was fabulous!! I lived outside of Florence Italy in my mid-twenties, this was the closest I have come to the perfect N. Italian Lasagna since then; rich sauce, delicate perfect pasta, creamy, cheesey, melt in your mouth!! I am often disappointed in my expectations from recipes as well, I love that you are a perfectionist or as I like to call myself…particular :)
hi deb, this is the first time i’m commenting, but just wanted to let you know that i made the red wine red velvet cake for an election party last night &it was a huge hit!! i did double the cocoa b/c i was suddenly seized by a fear that the cake wouldn’t be chocolate-y enough – but it was really amazing – a very dense rich texture. i also made choc cupcakes & had a lot of cream cheese frosting left over so i added that in b/w 2 of the layers. people were screaming. thanks deb! xo, kim
First, I love you! Sorry if it just got uncomfortable…. Ok. Second, we got the book this last weekend, it’s gorgeous. Three, we (meaning my husband b/c I’m a law student who barely has time to shower) have made a recipe every evening since. Four, we are currently five for five with loving each one.
Your recipes have helped with breaking out of boring dinner ruts for the past two years. Thank you to you and your tiny kitchen, and congrats on the book!!!
P.S. we recycled the dust jacket. I liked “your” cover better anyways, what do those publishers know about marketing? ;-)
Congratulations on your book!
It looks so attractive! Makes me want to have a close look too.
Thank you for all those great recipes!
Hi Deb,
Your book made it all the way to Europe, I got it yesterday! Looks absolutely lovely (as one would expect, looking at your site). Congratulations!
Cheers from Amsterdam
Niels
Hi Deb,
First time to comment on your recipes… I make plenty of them regularly.
I tried the caramels yesterday. I liked the result, but I was wondering about the cooking process. The closest thing I could find to the cider was unprocessed apple juice. While reducing it, it boiled pretty violently. After adding the rest of the ingredients, it basically became splattering lava. Eventually it cooked like caramel (like the pudding) and it became safe to return to the stove. All was well, but I wondered why so much of it jumped out of the pan. Is that supposed to happen? Did I use the wrong kind of juice? Didn’t I reduce it far enough?
I am so in love with your book! I am torn between keeping it sitting on the coffee table to page through it with clean hands and fantasizing, or bringing it into the kitchen and getting it covered with butter and flour. I may split the difference tonight for the buttered popcorn cookies and wipe my hands before smearing them all over it. :) Thank you!
Love, love, love your cookbook! I received it a few days ago and am enjoying slowly perusing each and every page. It’s a beautiful representation of all the talents you so generously put forth on your blog. Just delicious!
Just ordered two from my local indie store! One for me, one for my childhood best friend. We spent many a day cooking up sweets together as kids and your book just seems to elicit those warm memories. Thanks for creating the perfect present. Hurray and congrats on the book!
Thank you Deb for making the most amazing cookbook I’ve ever seen (and I have seen quite a few, obsessed…) Your pictures of food is just marvelous and so is your writing. And the recipes, oh my, I’m going to try them all! And an extra thanks for making them so accessible that eaven a swedish girl like me can use them without any fuss!
Ps. love your blog, it’s the best!
Eeeee, I can’t express how EXCITED I am to meet you and get my book signed when you come to DC!
Congrats on the new book. I am buying one as I type this.
The caramels were yummy, but I agree with one of the other commentors about the salt – despite my best efforts, it didn’t seem to mix in evenly and some of the caramels were like mini-salt licks. If I ever attempt this recipe again I think I’ll skip the salt.
YESSSSSS just got your book as a birthday present and I couldn’t be happier. I’m sitting here with a pot of coffee consuming every last word and photograph. Its been so awesome to watch this blog grow and now to be reading this beautiful book. Congratulations Deb, I’m proud of you!
My birthday present came in early and well, we’re not good at any sort of birthday present patience so, I GOT MY COPY! And I LOVE IT!
I cannot wait to get cracking on some of thsoe recipes this weekend. I must say it also looks so beautiful on our shelf that is now way too small for our combined collections. Congratulations, you’ve done a beautiful job.
I made your apple cider caramels. But I must have done something wrong! I poured the mixture in a pan and let it harden. But it sooo hard. I cannot cut it with a knife. The tiny bit that I was able to break off was fantastic! Do you have any suggestions on how I can fix it?
Hi Deb,
The book is killer. Where are we supposed to comment about the recipes in your cookbook? It’s pretty helpful and a bit of a community :) Considering a space for this? I’m sure you’ve got lots of time on your hands… Again, super amazing. I’ve made three recipes in less than 1 week.
Wonderful about the book! You are such an inspiration! I’m hoping to make it to your Philly book signing! I hope you have a super fun tour.
Nice to meet you last night Deb (we were the ones who were your “Check Yes Box BFFs” at the end of the night)! I am so glad your blog came into my life – thanks for sharing and happy holidays!
I just want to let you know how much I love your blog and cooking, especially after your appearance on NPR. My boyfriend and I cannot wait to see you in Austin at the end of this month. We send you the best wishes and safe traveling on your tour.
Deb,
The book is so fun! I’m excited to try so many things, but the caramels came first. They are soooo delicious, but they were a little tricky cutting apart. They stuck to the parchment paper that I had liined the pan in. Did you also butter the parchment? I ended up putting the pan in the freezer for 15 minutes or so and then it was easier to peel them off, but still not great. Could I have not quite cooked them long enough? I was at 252 degrees and I do like the texture of them now, but they do stick a bit to the waxed paper too. -I’m noticing the stickieness as I’m peeling/licking all bits of caramel off the paper! They are definitely getting made again, sticky or not! Thank You!
Yay Your book just arrived in the mail and ive been flipping through it for over an hour, and im now suffering masive starvation from looking at all those delicious pictures and reading the descriptions *drools*
I’ve never had a *perfect* cookbook before but I must say this is definetly one. Theres a great mix for everyone. Im esspecially loving the vegetarian section. Thanks so much!
Might I say YUM and YUM! For the cider as well as the book!
The book is amazing!!
So glad that I got so excited that I accidently pre-ordered two…now I have a Christmas gift for my sister already :)
Can’t wait to get these recipes going! Thank you!
Gorgeous! Thanks for all you’ve given us, Deb. (And as I’m in the middle of making a batch of these caramels, it occurs to me that if I subbed maple syrup for the concentrated cider, I’d probably have cracked the code to making a maple caramel like the ones I got at Miette last time in was in SF! Right? Right??)
How many caramels are made with this particular recipe? I am on a very strict budget this holiday season and so I was thinking of making this in bulk to give to my loved ones for the holidays. Thank you!
Also, I cannot wait to buy your book. It will definitely be a treasure in my kitchen… (well… one day when I have my own kitchen). I am a 25 year old who is just learning to cook and your blog has been an inspiration for me. Thanks Deb!
Just got the new book – what a treat…. excellent site and the photos are AMAZING!!! Thanks for the newest read!
It was so so lovely seeing you speak at Powell’s on Monday night in Ptown, though I had to dip out before I had a chance to meet you in person/have my book signed. A bit disappointing, but well deserved to you (what a beautiful book! I keep trying to avoid reading all your stories at once, but am drawn back by the promise of more recipes). Maybe I can convince my boyfriend to buy me a signed book for Christmas – shouldn’t be too difficult after making him the Meatloaf with Browned Butter Mashed Potatoes and the Buttered Popcorn Cookies (popcorn in a cookie = ingenious). I can confidently state that YOU and your wonderful blog finally convinced me to start cooking, though at 25 I wouldn’t say it’s too late ;) Thanks!
Deb, Long time reader/user of your Blog. I so appreciate all you do here…and I just received your book as a gift. Thanks!
Woo hoo, my books are here. Yep, mine and five of my friends’/families’ holiday gifts have arrived. I have ooo’ed and ahhhh’ed over many pictures and shared my love for all things ‘Smitten Kitchen’ with everyone who ventured into my office. THANK YOU for such a wonderful gift.
cider is almost finished reducing and i already can’t wait to try these!
hello! love your site. have entered PW’s draw for your cookbook and made sure that EVERYONE knows that it’s on my wish list for my birthday and if they miss it, Christmas! i have a totally unrelated to this recipe question but i did read that you reply to questions on posts and this is the best place to get you. :) i need a crockpot beef stew recipe. do you have one here? i have tried to search with no success. can you help? thanks in advance and good luck with the book!
Your website had been my go-to for years, so you can imagine my excitement when I pre-ordered the book! I have thought you must be my cooking soul mate. I have made every single recipe in the book that was previously featured on this site and I just brought home a gallon of apple cider to make these caramels even before I saw your post. You are amazing. I am so glad to see your success!
Congratulations, Deb! What a sweet and exciting time. Well deserved. I adore the cookbook. I love the giddy feeling of getting acquainted with a good cookbook – delicately fingering the pages, trying to keep it pristine, taking in every word and photo. You know how it goes. You start picking your recipes, working your way through, get over the first few stains and flour that inevitably stick to pages…until one day, it’s just part of your home. I look forward to making this a special part of our kitchen. xo
Thank you, thank you, thank you! I was not able to see you when you visited Vancouver but I just bought your signed cookbook.
There is so much joy in the pages of this book. I am looking forward to recreating these recipes in my home.
These caramels are amazing! And the perfect advertisement for your book :) Just such a dang smart recipe! Made them, loved them and divided them between our workplaces. Everyone who tasted them loved them and we told each one of them about your blog and book. Thank you for being awesome!
Congratulations! The book is beautiful. I can’t wait to dive in and begin cooking from it
I just got the book in the mail, all the way over here in Australia, and I have to say, I’ve never bought a cook book before where I know I will use and make ALL of the recipes in the book. Y’know those cook books that you buy cos it’s got a few really good recipes and the rest is just fluff? Yeah well your book is not like that! This book is THE BEST COOK BOOK EVER IN EXISTENCE :D
Congratulations on the book. Fresh ideas, new approaches to kitchen science.
YAAAAY CONGRATS on the book! – a long time lurker and fan :)
Just wanted to say that I got your wonderful book this past week and instantly changed my cocktail party plans. Made the Mushroom Tart and the Mosaic Apple Tart and they were great. People raved. Looking forward to many more successful experiences. It’s a great cookbook!
I follow the blog and a dear friend bought me the cookbook as a gift. I love love love it. The pictures are fantastic and I cannot wait to try everything! Congratulations!
Got my book yesterday at work and I am in LOVE! Of course it didn’t help that I received it at work so it was sitting on my desk calling me all afternoon! Got it home and have tagged 1.2 of the recipes already! Congrats on the book and love your blog!
On a side note, in your intorduction, you have a picture of a play kitchen for Jacob, where did you get it? I have been wanting to get one for my son!
Viktoria — !!! It is suddenly very dusty on this train I’m riding.
Melissa — Huh! I am unaware of any other kind of binding being used on the book but will bounce your comment to my editor to see if she can weigh in. I’ll report back when I know more.
Aleta — It is available anywhere books are sold in the US and Canada and through online retailers.
Reynaul — Thank you! It is from Ikea. It’s very small but well outfitted (better than mine, in fact!) and it was pretty inexpensive, because Ikea rules.
Karen — Austin IS on the list! Details here. Hope to see you there!
Adele — It *is* different from what you get in Australia. Here, apple cider is pure, pressed apples — unfiltered/strained/pasteurized. It is more tart/foggy/clear in apple flavor than apple juice. It doesn’t have alcohol in it (well, until I get to it!).
ry — I haven’t done a traditional beef stew, but I have done a brisket, and there’s another in the cookbook.
Sarah — It makes 64 1-inch square caramels but they can definitely be cut smaller as 1-inch square is a bit of a mouthful — easily 9×9 to make 81.
Jessamy — They will stick to waxed paper but not a parchment paper. They’re actually much easier to cut cold from the fridge (still with an oiled knife). Hope that helps for next time.
Ashley — I think I’ve signed 2000 books so far and yours was definitely the goofiest! Thanks for making me laugh.
Elkie — Apple juice is different from apple cider, and I’ve only tried it with the latter. It shouldn’t be lava-like. It definitely boils vigorously and there’s a little foam, but not loudly or thickly (or, it never has for me). The main difference between the two is that cider is just pressed apples. It’s unpasteurized, unfiltered, foggy, a bit tart and has a very clear apple taste. Apple juice can have other things (water, sugar) in it and is highly pasteurized. The apple flavor is weaker and it doesn’t (from what I’m hearing) reduce nicely the way cider does. See more here.
Jeune — I missed you all too! I actually have/had some recipes banked, but zero downtime. We’re working on that for the next book tour legs.
Rachel — I read everything (although I’m quite behind this week), always! And thank you.
Suzanne, Nikki — No soups because I didn’t have a bunch I was crazy enough about to include and make a section out of. The book isn’t exhaustive (there’s no salmon! no Thai food! etc.); it just reflects food I’m super excited about. There are lots of great soups in the archives, however!
Charlotte — Thank you. I was delighted to come to Vancouver and it was nice to meet you too!
Marina — Just weirdly not into it. Totally busted. It’s amazing how many years I’ve been able to hide this on the site! :)
Maggie — Thank you so much! I’ve been demoing that swirly thing on a few morning shows and I bet if you Google around, you can find the recipe. I hope you love it.
Alycia — Thank you! I can’t remember exactly which ones I listed, but my general fixations right now are Ottolenghi’s Jerusalem, Sam Sifton’s Thanksgiving book (sort of random, but a great quick read), I’m enjoying the Mile End Cookbook, as well as Small Plates and Sweet Treats from the writer/photographer behind the Cannele-Vanille blog.
Kelly — I know. I’m sorry the event was so… messy. Would you mind shooting me an email (thesmitten/gmail) if you get a chance? I’m trying to bounce notes from disappointed readers to my publicist, too. She’s paying attention!
Estelle — Good catch. The cover was revised because they were concerned (I think, rightfully, but I have enjoyed both covers) that people really couldn’t read the tiny print. [I’m presuming that you’re referring to the fact that this is the second version they’ve unveiled of the UK cover. If not, and you’re just asking why it’s not the Tomato Shortcakes that are on the US and Canadian covers, then it’s because they’re a different publisher, the edition will be notably different — Anglicized with some ingredient adjustments — and they feel UK market seems overall more into these fun, abstract covers.]
Kayla — I presume that most stores will carry it, but that will probably relate to the level of excitement about it too. It will definitely be (and is) available through all online UK retailers.
SRM — BOO. I mean, I know I’m supposed to be excited that people are so enthusiastic to come (and I am!) but it bums me out that it means a lot of people won’t be able to come. I have repeatedly joked in the last week that because I’ve never left my apartment before, we didn’t really know if 5 (what I imagined) or 500 people were going to show up to events, and so little was planned with crazy numbers in mind. But! We are making adjustments as we speak (more books! more events wherever possible) so hopefully nobody goes home too unhappy. And thank you!
Erin — Sorry you had trouble. You can absolutely par-bake the crust; the instructions here will work. (The crusts are quite similar, except that one is even more buttery and more of a pest to work with. The book’s should be easier.) I think that this is a case of a mix of the fact that mine never seemed soft (it seemed quite crisp considering it wasn’t parbaked, which is why I thought it would be wonderful that other could skip it) and also that, in general, I don’t par-bake bottom pie crusts.
Della — Thank you — it was great to meet you too. I agree with you on the early. However, we have definitely addressed the book supply issue (I will admit to having my first Author Hissy of the tour over it) and it should not be happening at future events (nor did it at the last 4). I’m so sorry that Napa (the 2nd event of the tour) had to be one of the guinea pigs but glad it still worked out for you.
Katie — I agree; it would be great. I haven’t figured out how to do it yet but would like something like this in the future.
Jen, Auburn, Elizabeth, Lena, Maria — Thank you and I’m so sorry about the shortage. And as I said to SRM (above), please send me a note to remind me that you missed out, if you get a chance. Thanks!
Jessica — Aw, thank you! Sorry I couldn’t read comments earlier. I would have definitely ordered a replacement toddler. It’s just unseemly to go 8 days without practicing the Advanced Art of Tantrum Management.
Alice — Thank you; I’m so glad that you’re enjoying the book. The digital book uses (unfortunately) totally different software/coding/tech than a website and to my knowledge, that feature wasn’t available. It’s too bad, I agree, because it’s a fun place for me to use goofy commentary!
Katie and others having trouble with the caramels being too hard or soft — Sadly, I find that many candy thermometers are quite imperfect. I’ve run into problems with many. If you Google around, you should be able to find some tests (usually, by checking the temperature at which water boils relative to your elevation) that will let you know if your thermometer is accurate. I recommend doing this as soon as you bring one home, and bring it back to the store if it is not. I’m fairly sure that this is what’s causing the range in final textures. That said, I hope that softness/hardness has in no way interfered with the deliciousness of the caramels!
Fran — The reducing time is just an estimate as stoves range so much in power, no two really agree on the temperature of “medium-high” and even pot thickness/material and depth/width can change the time. It’s best to cook it until it’s definitely the right volume. With your stove, it definitely sounds like you could crank it up to high without much trouble to speed it up. (I demo-ed these caramels on a much nicer stove than mine this week and it reduced in 20! Just for another example.)
So this morning I was woken up by the DHL delivery guy who was bringing your cookbook (along with 5 other school books). I tore open the pack just so I could take your book out, sat down and read it cover to cover. Literally. Not sooner than that did I realize there was just one other book in the package instead of the 5 I was expecting. But oh well, studying can wait. The roasted eggplant with chickpeas, on the other hand, cannot.
Congrats! I can’t wait to prop it open on the counter and start cooking from it.
Congratulations on the cookbook! I can’t believe it’s #11 in all books on Amazon, just behind 50 Shades of Gray!
Just got your cookbook yesterday! I love that every recipe has at least one beautiful photo. I can’t wait to start cooking. There are so many recipes I want to make, which is SO rare for me with cookbooks. Usually it’s a handful – with yours it’s the majority. Kudos, Deb. You are such a talented and creative lady. And a loving mother to boot :)
Just wanted to tell you how gorgeous the cookbook is! So many of my favorite recipes come from your site, and the cookbook appears not to duplicate many of the great recipes on the website, you’ve really been busy! I hope the book tour is fun and not too stressful!
I stumbled across your blog a while back looking for a recipe for chocolate babka (found it, tried it, loved it, thank you.) Then I was in search of shaved asparagus pizza (found it, tried it, loved it, thank you.) A friend who knows I love to bake sent me a link to your lemon pound cake (tried it, yadda, yadda, yadda.) It takes me a while sometimes to cotton on to things but soon there was no denying smitten kitchen was my go to place for finding a recipe I could get excited about. And now a cook book, had to get that straight away – tired the Turkey Meatball and Smashed Chickpea Salad (my husband was unsure about the salad, but once he tried it he loved it.) Thank you so very much for sharing your stories and little pieces of your family in this book.
Just wanted to say that I am so glad I got to meet you in Napa, despite the two hour wait! Thank you for taking the time to speak to each person. Love the cookbook. Haven’t had time to try anything yet, but have so many things bookmarked.
I made these last night. It is amazing how much you can taste the apple cider. I am going to try again tomorrow. I cooked them a tad too long. They were still good but I want to try them again so they are a little bit softer. Thank you for your recipes. I am loving your book.
I know a lot of people have done it already but…I had to add to the growing list of commenters….I AM SO HAPPY WITH THE COOKBOOK!!! It has a couple classics from your site (which are the ones I go back to often, like the coffee toffee) and a TON of new recipes which I AM DYING to try!!
Has anyone made the smores cake?? It looks AMAZING!!
I just got my cookbook from Amazon a few days ago and I love it! I’m so happy that your personality comes out in the book the same as it does in the blog…so friendly, so funny, just like cooking with a friend. And I love the picture of you with your husband and son….you’re all so cute! I haven’t started cooking with it yet, but there are so many things in there I want to make. You did a fabulous job, Deb.
Congrats on the cookbook! OMG I made the apple cider caramels today and they were absolutely divine. Thanks for such a fantastic recipe.
I told myself that I would read your cookbook all the way through before I made any of the recipes – and failed.
Fail 1: butternut squash and caramelized onion galette. I almost decided to eat the filling without the crust, it was so good ( SO GOOD ), but with the sour cream crust it was heavenly.
Fail 2: buttered popcorn cookies. The most genious cookie recipe, ever. After combining the popcorn with the dough, I’ll admit I was skeptical. Can that measly batter holding the popcorn together really make a cookie? Would this be the first SK recipe to fail me (and I’ve been reading your blog for years)?
Well, you know the glorious result — no doubt due to your thorough testing of the recipe.
I will never doubt you again.
I got my book in the mail today!!!!!
I’m too scared to open it, too much awesomeness will be unleashed.
Deb, so glad to hear you’ve addressed the book issue! You were entirely entitled to your first “author hissy”! I came home and had one on your behalf, venting to my loved ones how something needed to be fixed! Can’t believe you’ve got time during your long book tour to read and answer our posts! Don’t get too tired; take care of yourself, my friend!
These caramels are delicious! I had the same problem as some with the softness, my first attempt was way too soft, they only really held together in the fridge and they were a bit coarse tasting. I think this happened because I stirred the caramel too much while it was boiling (thus crystallizing the sugars). So I put all the candy back into a pot and boiled it again, this time no stirring but I think I went a bit too hot (around 258F) and they ended up too hard. So finally, I microwaved the caramels for 20s, and then, finally, perfection! A bit of extra work, but really worth it! my recommendation: don’t stir the candy when you put it back on the stove (after you’ve stirred in the butter/sugar) and make sure your thermometer is accurate!
Deb! It’s here! My copy of The Smitten Kitchen Cookbook is here! And it is glorious. I read it cover to cover and have already picked out several things I want to make this week. Thank you for everything you do – nothing I have ever made off of your blog has been short of wonderful. xoxo
I used a half gallon of cider by mistake, rather than a quart. Other than taking forever to reduce, the caramels were wonderful. I think that I may make the same mistake again in the future.
Deb, your event at Brookline Booksmith filled up in two hours! That is 400 seats. I am happy for you and sad for me.
I just spent the last hour or so pouring over your cookbook with my four year old. We put little post-its on each recipe we want to try. Needless to say, almost every recipe got tagged! My daughter can’t wait to get in the kitchen with me. The cinnamon toast french toast is number one on her list. Thank you for a gorgeous cookbook!
Just made these and they are AMAZING (as is everything else I have ever made from your website)! I have never had good luck with candy thermometers but I determined temp with cold water and it worked great. Thanks so much for another wonderful recipe — your book is on my Christmas list!
CUTTING CARAMELS. Make your cider caramels. Tasty. Cut them with a pizza cutter. Worked like a charm, and didn’t even need to oil the blade. (But it might be a good idea anyway.) Worked best when they were very cold, but not rock hard. I’m guessing around 50ºF.
I just made these caramels! What an excellent recipe. They are definitely super-soft at room temperature, so I fridged before and after cutting. Not sure if taking them a bit higher than 252F would help? My husband absolutely loves these caramels. Excellent work, Deb!
I HAD to make two recipes today! The apple cider pork chops and leek patties are Great individually and together.
Congratulations on the book!
I wasn’t aware you had a book til I walked by “The Cookbook Store” here in Toronto and recognized the name where I come here each time for your fabulous pie shell recipe. I was surprised to see it, and happy to see a cook/photographer achieve such a great milestone.
Cheers!
This marks the first time I’ve waited months in anticipation for a cookbook. And is actually the first cookbook I’ve ever purchased for myself. Already absolutely loving it!
I live in the United Arab Emirates, having moved from Manhattan several years ago. Sadly there is not a fresh apple cider season here. As Thanksgiving approaches I miss all the tastes, smells, and weather of the season. When I saw this recipe I was excited to try it and the caramels turned out wonderfully! I found a cold pressed “cloudy” apple rhubarb juice here that is imported from the UK. It seems unlikely you will come across apple rhubarb juice, but on the off chance, you should give it a try. The rhubarb gave a nice tartness in contrast to the sweetness of the caramel. Thanks for sharing all your great recipes!
Congratulations, Deb! I just made the caramels and they’re INCREDIBLE. Holy cow….
The first thing that I made from your cookbook was risotto stuffed poblanos—-heaven!!! Your success has made me so proud! Through the years,your food, photography and good humor has made you feel like family! Congratulations!
Hi there – I have been reading and cooking your recipes for years now, and my boyfriend heard me talking about it so much…..so it arrived in the mail the other day. Such a great book. I made the mushroom bourguignon last night for 8 and it was a big success. Thank you!
I made these for my family yesterday evening. Everyone loved them. Wanted to share two things. One was that it came together faster and easier than I expected, it was not hard at all, and was ready to cool in the pan in less than 45 minutes. I mean, duh, it says that in the recipe, but it really *was* that fast.
Also, it was much more apple-y than I anticipated. I expected a hint of apple, not an apple bomb exploding in my mouth. It was so much more seasonal and apple-satisfying than I had anticipated, very fallish, and fun!
Thanks, we loved it!
Smitten Kitchen! I’ve been adoring your lovely recipes for seasons upon seasons. I’m so very glad to see that you’re getting the recognition you deserve! Thank you for sharing your secret to keeping my tummy happy. Congrats!
I must say these are delicious! Made them per request of a pregnant sister….but now I’m making a second batch because I don’t have enough left to send her! Thank you for sharing your recipe!
Got it. Love it. Done!
Thank you Deb!
Deb, these caramels and your book both look amazing!! I have made many wonderful dishes off of this site and I am excited to *hopefully* unwrap your cookbook on Christmas morning as it is on my list.
Also I was thrilled to hear that you would be on Diane Rehm and I am currently really enjoying listening to you!! Congrats on all your success, hopefully you’ll make it to Orlando on your next book tour :)
Until then I will continue to look to your site and book for delicious dinner/lunch/breakfast/dessert/midnight snack ideas!!
Just wanted to let you know that I came to your book signing on Saturday- you look great and your book is wonderful. Unfortunately, I had to catch the bus and couldn’t wait on that long line for you to sign it (so many adoring fans!). You really had a lovely, genuine presence- I was privy to the crowd’s comments during your cooking demo and it was all very, very positive; you can do no wrong. Enjoy your well-deserved fame!
I’ve always loved your blog- and now I love your book. Way to go and thank you!
I just heard you on the Diane Rehm show. It was a great show, lots of fun! I visit your site occasionally and really appreciate how well you explain everything and your encouraging comments. I wish you great success with the book. I’m going to ask my family for it this Christmas.
Deb, just wanted to let you know I LOVE your cookbook! I pre-ordered from Amazon and read it cover to cover the first day :)
I made Mom’s Apple Cake last night with organic apples from my CSA and it was AMAZING! I’m positive it will be a new favorite around here.
Thanks again!
I just discovered you through NPR, and I am thrilled! The picture they posted of your kitchen made me so happy, because mine is just as tiny. I am prepared to not be productive today, and just read post after post. I’m also prepared to purchase your book at the next available opportunity (aka: when I can tear my eyes from this site). Love it all!
Congratulations on your book! It looks amazing. I’m going to order one for myself, since I see you are not planning on coming out to Salt Lake City for your tour! You should seriously consider SLC, we have a lot of food obsessed people here. And I would love to have you over for lunch, in my Bountiful Kitchen :)
Oh, congratulations! I’m so excited for you. What a tremendous accomplishment. Well done, you! Also, I am sad, because I live in London and have to wait until February to get a copy I will console myself by making (and probably eating) a batch of these caramels.
Your book arrived while I was away on vacation. I got the notice when I happened to check email and it’s sitting on my dining room table under a pile of mail … it’s my treat when the laundry is all done and everything is put away where it belongs. I’m almost there so I’m glad this recipe is in there ’cause it sounds like what my sweet tooth will adore!
Just heard you on NPR today; FAB!!! that’s what got me to the website and just in time for this awesome cider caramel recipe. Thanks; I’m grateful for this terrific find:)
Wow! Is this a record number of comments? Each one deserved — such an exciting development — like everyone else, I can’t wait to get this book… but for the moment — was I supposed to butter that waxed paper? Because my caramels… which are delicious, though a bit darker than the picture (the darker sugar, I think, that I used) — each have a nice little permanent wax paper skin. I sliced off an edge for ones to wrap and give as a gift, but I’m making my family eat off the wax paper on the left-overs….and they are not complaining, by the way.
I just received the book and I’m disappointed. It has a different, badly designed cover and tons of small pictures instead of nice big pictures like that one. The inside seems to be designed by template so often there are big white spaces on the pages.
I pre-ordered and it was a real bummer. Is there a different version for Canada? I’m an art director and one of the reasons I love your blog is the care that goes into the visuals. It was supposed to be a present but now I’ll probably just put it in a box.
oh i’m dumb, that’s the inside cover. I’m still disappointed by the inside layout though.
While I am still working my way through your wonderful book, I just have to say that these caramels are A-mazing. Like seriously, addictively, amazing. Like frantically scraping the residual caramel out of the saucepan and dropping it into a glass of ice water to cool it down enough to eat because I couldn’t wait for the entire pan to cool amazing. I was planning to take them as a hostess gift when I leave town next week, but I’m not sure my self control is going to hold…I may have to make another batch this weekend!
Can I share that I’ve been waiting for your book since my birthday, which was in August? It’s so wonderful, and honestly the first cookbook I was able to sit and read like a novel. Congratulations on a wonderful book!
I made the caramels, and I just wanted to share with everyone else that it took a little longer for my cider to boil down, closer to 50 minutes but everything else went swimmingly. EXCEPT that I used wax paper not parchment paper and my caramels are stuck. I am googling ways to unstick it, but was wondering if you wanted to leave a note on the site to NOT use wax paper when the caramel is hot. The wax melts to the candy!
Anyway, congratulations again! Looking forward to seeing you in Boston!
First, I made the caramels and they are AMAZING — I brought them to the office, and they were gone in about an hour. Second, I was at your DC book signing yesterday and I wanted to say that while I may have seemed a little grouchy when I got my book signed, it’s only because I’m socially awkward and my feet hurt. What I meant to tell you was that the book looks absolutely incredible, and I can’t wait to start cooking. Also, I’m making the caramels again for Thanksgiving, because they’re just that delicious. Thanks for keeping me, my coworkers, and my family so well-fed!
Deb, your book is a treat! I made the mushroom bourguignon last night and it was a hit, even with my husband, Mr. Meat-n-Potatoes. The Smitten Kitchen cookbook now has a little splash of wine on it. Broken in. Have a great time on your tour!
Just ordered the book! Can’t wait to get it and start cooking
I made the caramels on Sunday and put them in the refrigerator and cut them last night with an oiled pizza cutter per some of the comments. Worked out very well. This was my first attempt at making candy/caramels and my first time using my candy thermometer. I tested it in advance by boiling water and realized that it was a little off (it said the water boiled at 200 degrees, instead of 212 degrees). So, I cooked these caramels to about 240 degrees on my thermometer. The caramels cut pretty easily last night and were fun to wrap. They look so professional! I am taking them to book club tonight. The caramels were soft, but held together – I really liked the taste and texture. The caramel wasn’t too sticky or hard – I didn’t feel like it would yank out my teeth like some super sticky caramels will do. Thanks for the wonderful recipe! I have your book and can’t wait to go through it.
My amazing boyfriend had bought the book for me and it came today. I love him. And I love this book!!! There is not a single recipe I don’t want to cook instantly. I’m taking part in a cake buffet this Sunday and just have to add one more item on my bakes now.
Right now I hear dinner being made in the kitchen. I’ve got a fever and it is the book buyer himself who is there, cooking us linguine with cauliflower pesto. He said it’s going to be amazing.
So, a big thank you from Finland.
Thank you for coming to Vancouver! It was so great to meet you! I made the caramels last night and they are unreal. I can’t believe how good they are. I was afraid the apple cider flavor wouldn’t really come through, but it really does. The flavor is so much more complex than an ordinary caramel.
I’ve also made the Dutch baby and the fig and olive oil challah already. So good! I can’t wait to get to all the rest!
I should have never even attempted these caramels. You see, my husband doesn’t eat sweets, but I love sweets. I wasn’t aware that I liked caramels, maybe I don’t. I think it was just these amazing little squares of bliss. They turned out 100% better than I anticipated. I was hoping to save them for when I have guests in a couple of days. But I’m not doing very well, they are SO addicting. Thank you so much for such a lovely autumn recipe!
Wow. I had leftover apple cider so I decided to make this recipe. I have to say it was amazing. I know you have additional steps for wrapping them in wax paper and what not…but I gotta say…
My boyfriend wouldn’t even let me near the pan after it had set. He ate half of the caramel in the pan before I could prep it!
Congrats on the Book! Also, I love the idea of these chews for favors at my fall wedding next year!
deb: love my cook book, THX! tried to come see you at politics and prose in DC on Mon Nov 12, but the line went around the block! sorry that I didn’t get to see you, but so happy for you that you are such a success!!! can’t make it to the national press club to see you tonight, and that will (i hope, for you) be swamped too. someday, i will write you a real letter and tell you why i love your book so much, but here I just wanted to let you know i am happy for you, and would love to have seen you in person! happy travels to you and mr. kitchen (how sweet that he is traveling with you!).
After the disruptions caused by the hurricane and UPS losing the first copy of the book, I finally received the long awaited cookbook & it did not disappoint!!! Every single recipe looks mouthwatering and from experience of cooking your recipes, I know everything will be absolutely delicious. I can’t wait to get cooking!
Love the book…so pretty! Nicely done.
I just made these and they are fantastic! I had made the burnt orange ice cream recipe on the Lottie and Doof blog which got me thinking about trying other flavored caramels, and then you posted this lovely recipe. Thanks for the inspiration!
Just heard you on the Diane Rehm Show. I’m so excited to find a down-to-earth cooking blog that I enjoy reading! This is the season of cooking for me and I’m excited to start digging in to your recipes starting with these delicious caramels….thanks!
Is it possible to cook the caramel for a longer period of time to make them harder?
Hi Sarah — Yes, if you found the caramels too soft, you can cook them for a few more degrees next time. Keep a close eye/nose on the bubbling mixture and remove it if it seems smoky or smells like it might be beginning to burn.
Once, many years ago, I made caramels, and then proceeded to eat the whole lot myself they were so good. So should I really attempt these? Absolutely, as soon as I can get ingredients together. Thank you for a wonderful blog.
I LOVE your site and cannot wait to buy the book. PS you probably know this already but it was featured on GOOP today. Congratulations!!
Can’t wait to meet you at the Book Cellar event in Chicago! I’m pretty sure that your recipes are part of what convinced my husband to propose. I have a whole folder of recipes printed out from your site over the years and I can’t wait to have you sign my copy of your cookbook! Congrats.
This recipe was totally worth buying a candy thermometer and a $9 jar of flaky sea salt for. Guess what all the (nice) neighbours are getting for Christmas?!
These caramels are very good idea (buttery too), but mine also did turn out a little too soft. I checked my candy thermometer just in case, and my water boiled hard at 213 F (sea level), so I don’t think that’s it. They definitely needed to be eaten straight from the fridge, or they stick to the wax paper squares so badly that you literally need to scrape them from the paper with your teeth. I would cook to slightly higher next time, but found it interesting since 252 F is already on the higher end of the range for caramels.
Love the blog & book!
I made the “fall explosion” torte for an early Thanksgiving dinner party and it was perfect. In a moment of inspiration, I slipped some maple syrup into the cheesecake part.
I can’t wait to try more recipes from your book– I stopped marking recipes, because I had tags on every page! But my favorite part, by far, is the double cover ;) Congrats on your success and here’s to much, much more!
Congratulations on your book… it looks fabulous and I can’t wait to try all the recipes! As I have only just received the book this morning, I’ve only had a chance to quickly flip through but was so taken by your dedication that I just had to comment! SO beautiful!
Just made these for a work lunch, and they’re stunningly delicious (and much easier than I expected for someone who’s never made candy before). It was a delight to hear you talk in NYC last weekend, and congratulations on making the NYT bestsellers list!! So happy for you.
CONGRATULATIONS ON YOUR BOOK! I know many people on my Christmas list are getting one. We are so happy for you. Lots of love!
Congratulations on the new book. I just made the caramels and they are cooling now. I substituted 1/3c of cider syrup for the reduced cider. I can’t wait for them to cool so I can try them.
Congratulations on the new book! Any chance you know if I could replace ghee for the butter? I have a milk allergy (but ghee doesn’t bother me) so I was going to try replacing the butter with ghee and the heavy cream with full fat coconut milk. Think that will work or is there something better I should be trying?
Hi Amanda — Sorry, I have never tried it with ghee or coconut milk, but if you do, do let us know how it goes as I am sure others have the same question.
Did you ever try this? And did it work? Thanks!
OH my god, I am freaking out over these caramels!! These are the most flavorful, delicious, intensely concentrated caramel-apple-cider-y caramels I’ve ever tasted. And I actually made them! I’m just worried now that I’ll need to make them all the time. I’m a caramel person & these are very addictive; I can tell. I’m trying to go to bed right now, but I was craving that apple-y taste so much that I had to get up and have another. Thanks a lot, Deb! ha.
Well I bought apple cider at the supermarket. I am guessing that was my problem because the reduction burnt right at the end.
These caramels look (and sound) amazing. Homemade caramel has always intimidated me, but yours look so delicious I have to make them. These will make a great little treat for gift giving.
Just finished my second batch of these. They are fabulous! Very easy to cut when cold; no oil needed.
On our way to the mall my daughter all of a sudden jumped with a squeal! She desperately rummaged through her purse and, almost causing me to crash, shoved this rustic, squished, tiny piece of waxed paper in my face. “you have to try this!”, she ordered. “Just put it in your mouth and taste every chew carefully and slowly.” I agreed and oh my goodness gracious….geeze :)~:)~:) wow….that was AMAZING! I have been searching for new recipes for our school holiday boutique. This will be a hit! Our first stop at the mall was Barnes and Noble where I picked up your new baby….we dreweled at all 300 pages of yum during lunch. My daughter almost snuck the book as we parted ways…lucky for me I caught her ha!! Guess who’s getting a copy for Christmas?! Along with everyone else in my family :)
http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint
Absolutely amazing!!! These are SO delicious! My health food store sells apple cider at a ridiculous price…totally worth the splurge! Apparently I am dyslexic; I thought the instructions said to cook the caramels to 225F instead of what you ACTUALLY wrote…252F…LOL! I now have a lovely apple cider caramel sauce. I can eat it with a spoon. All the best Deb!
Yay, I just received your book for the public library in Cambridge. There is a long long waiting list for the book, and I was one of the first who got it. So excited. I have made your apple cider caramels for the food swap that is happening today. I am sure they will be a success!
Love the cookbook and have already made several recipes from it! Today I tried to make the Marbled Pumpkin Cheesecake (its in the oven now). Unfortunately, I had a difficult time swirling the cream cheese mixture into the pumpkin at the end as the cream cheese was much much thicker than the pumpkin….Hoping it will taste delicious even if its not as pretty as yours.
Any suggestions to avoid this problem in the future??
Hi Deb!
Just wanted to thank you so very much for the absolutely beautiful cookbook. Its truly a masterpiece. You’ve done an amazing job and you should be very proud. Well done!
Everyone must try the Pancetta, white bean, and swiss chard pot pies. They are perfection.
P.S. Gweneth Paltrow mentioned your book in this weeks GOOP newsletter! How cool is that!? Way to go Deb!
I just made these this evening and wow, so easy! And so delicious… most of them have sadly gone in the freezer to be saved for christmas. Probably.
Deb, I picked up my Hold copy of your cookbook today at the Portland Central Library – where I’d reserved online this summer, before they’d ordered any copies – and the list is now 250+ long with 25 copies. Wonder how many times that’s been repeated across the country? I predict lots of referrals and holiday gift requests from likeminded cooks who love their library!
Brava on a beautiful book that extends your enthusiastic and refreshing work on your blog. I’m a not easily impressed grandmother, but your curiosity and love for cooking for your family will carry you a long way.
Congratulations!
Deb, the apple cider caramels are amazing and addicting. When I bought the apple cider, I saw pear cider for sale too. Do you think this would work well with pear cider and crystallized ginger? Thinking about putting a twist on the recipe.
Hi everyone,
I was thinking of making these as wedding favors. Does anyone know approximately how many caramels this will make?
I made these last night and they came out PERFECTLY. Exactly the texture you described (harder when cold, easy chewing when room temp), and just delicious. I would love to know:
1) Are there other caramels that can be made without corn syrup but still turn out like this? Or is the reduced apple cider acting as a corn syrup substitute?
2) Why is this recipe so much easier/less intimidating than most caramel recipes? It seems so simple compared to others I’ve read–no worries about sugars crystallizing or separating. Are there lessons I can learn from this recipe and apply to others?
Thanks so much! And congratulations!
Carla — Glad you liked it. First, here’s a great post from my friend David Lebovitz about corn syrup and baking. Definitely read it first. I agree with almost everything in it but I don’t find corn syrup necessary for making caramels. I find that the butter and cream are enough of an interfering agent that no invert sugar is needed. In many cases, I’ve used cane syrup/Lyle’s Golden Syrup where you’d find corn syrup, especially in things like pecan pie, it’s delicious. I cannot promise you it will work in all recipes as of course I’ve only tried it in a few, but it’s definitely worth auditioning. All this said, I don’t actually freak out about corn syrup in baked goods. It’s NOT the same as HFCS (see again, David’s link) and it’s hard to argue that when one is cooking with sugar/butter/cream/making candy that healthfulness weighs heavily on peoples minds. That said, I still don’t find it necessary 99.9% of baked goods. I’d rather use “real” ingredients.
Finally, the brushing-with-water thing you see in a lot of caramels gives me a headache. I make “dry” caramels — i.e. you melt sugar without water in a dry pan. For these, I don’t find that crystallization is a huge issue. Or, it’s never been an issue for me, period. It’s those caramels that start with water (too make things easier, supposedly) that seem to need that extra fussy step.
Kathryn — How fun! You can cut them into 64 1-inch squares (8×8), which is what I show and recommend in the book. However, I’ve gotten to make them even more on the tour and think they might also be nice as 81 per pan (9×9) for more of a single bite-size. You can also double the recipe in a 9×13 pan. They cut best and most cleanly when they’re cold.
Al — I have never heard of pear cider before but LOVE the idea! You must tell me if it works. I might fiddle with the spices a little, maybe a little ground ginger and a pinch less cinnamon. Using all white sugar might help the pear flavor come through too. Please report back! Oh, I’d be so happy to find some.
Ashley — Sorry for the trouble. I definitely heard this from a couple people as I’ve been on the road so it’s not just you. The solution is easy-peasy, though (if only I could jot this down in each book right now!), though fortunately even if you didn’t see this in time, the thickness should have no effect on the taste. Just beat in 1 to 2 tablespoons of milk or cream to thin it. You still want it thick (it’s thick because when I had it thinner, it kept getting lost in the batter!) but just thin enough that you can marble it. Also, you can even take this 1 to 2 T cream from the pumpkin part, so you don’t end up with an imbalance (i.e. too much filling for the crust). Good luck!
Made these and major good plus really easy. Next time, I will boil them to a little bit higher temp to see if it will make them firmer. You know how in the one photo you have the caramels stacked on top of each other? Well, less than five minutes and I would have had one big mess if I tried that. Also, you might want to change the directions on the addition of the salt and cinnamon from “add” to “sprinkle across the surface of the caramel”. I stirred the caramel well but still ended up with lumps of salt. I think sprinkling instead of dumping (my bad) woud have helped distribute the mixture better. As always, love your site!
I just made these. and they came out amazing. I am so happy. can’t wait to get your book too! congratulations!
Got the book and just made this recipe and brought some into the office. I got rave reviews! I passed on your site and you’ll definitely have more fans soon!
You’ve outdone yourself once again. The best part? The evolving look on my husband’s face, from “Caramels? Huh…”, to “Hit upside the head by an orchard”, to a buttery, brown-sugar-y sated grin. I think these little flavor bombs will even outshine the marbled pumpkin gingersnap tart at thanksgiving :)
Deb, I just wanted to let you know that I love your website and I was so excited to see your book that I bought it for my mom AND my mom-in-law for Christmas gifts this year!! I love your recipes, and your photography is so beautiful and inspiring! Keep it up, you are one of the best food bloggers on the internet!!
Congrats! I got my copy on Saturday and promptly sat down to read it like a novel. I am so thrilled at the prospect of cooking my way through it!
just made these with one slight tweak – instead of putting cinnamon in with the salt at the end, i threw a cinnamon stick in with the cider while it reduced down and just pulled it out right before i added the rest of the ingredients – came out awesome!! Thanks for the amazing idea!
Made these and they’re incredibly delicious. They may be my new favorite caramel. There’s something about the reduced apple cider and salt. Will definitely make again. Everyone raved about them.
i just purchase your book, right now! congratulations! i can’t wait to cook with it! best wishes from Italy!
I just got my cookbook and can’t WAIT to make this recipe! Something to try while we avoid the Black Friday sales this weekend. Thank you for providing me with so many new kitchen-adventure recipes!
Let me be among the many voices singing the praises of these little, amber gems. I tested this as a holiday gift project to do with my (easily distracted) teenager. This is a simple, easy-to-follow recipe that I think even much smaller children could have fun with. The directions are efficient and meticulous (thank you). The candy is divine. My first batch came out a little too hard, so they are more like a hard candy shell with a firm, caramel center; and I ended up having to break the slab with a mallet. But no worries, still delicious!
As an aside, this is the first recipe I made from my newly acquired book (therefore keeping my precious laptop out of the deadly kitchen ), and the book does indeed lay flat as promised – so thank for that nice touch as well.
Bravo!
I made these caramels last night for my friend for her birthday. I’m headed to her house today with the goodies. I’m hoping that I don’t eat them all in my 3 hour drive to see her. THEY ARE AWESOME!!!
I also wanted to let you know that it was such a pleasure to have met you in Wheeling, IL on Monday!! The 200 mile drive was worth the trip. I was so nervous to meet you, but you are such a genuinely nice, warm, giving, sharing person that you calmed my nerves when you let me hug you!!!
I’m looking forward to making your brown butter rice krispy treats so I can actually taste them!!!
Wishing you and your family a wonderful Thanksgiving!!
Bit sad here, my preorder got lost in the mail (or stolen, as a lot of my packages were over the summer, great neighbours huh). Ugh, I really can’t wait to get my hands on your book! This is something I know will live up to its high expectations.
Congrats on the best cookbook I’ve read in ages. I follow a number of blogs but hardly ever comment. But here I must…I purchased your cookbook yesterday, took it to bed with me last night and did my usual ‘note-taking’. I like to “read” cookbooks, cover-to-cover, then list the best recipes at the front (since I have too many cookbooks to mention). Typically, I list 5-10 ‘must-make’ entries; for your book there are 24….to start!! We will start with the Gingerbread Spice Dutch Baby on Thanksgiving morning tomorrow, then proceed from there. I love your attitude, style, and take on some traditional things (meatloaf….cannot wait to try this!!!). Best wishes and much joy with your successful ventures.
Deb!
Help! I’m making Jacob’s Blintzes for a vegetarian Thanksgiving main and the cranberry syrup isn’t so much of a syrup as a… jam. There was definitely not enough liquid to make it resemble anything like the picture. I used fresh berries, so maybe it was a produce thing. I ended up adding a cup of water and then boiling it again and the “syrup” is currently chilling.
Were there any steps/ingredients missing or did something really weird happen?
Everything else I’ve made from the book so far is amazing (obviously).
Thanks!
Help! Love the cookbook, am planning to make the Marbled Pumpkin Gingersnap Tart, am reading thru to the part in the pumpkin batter where it says “add the cream” but I don’t see any cream in the ingredient list!! I’m guessing 1 1/2 cups, maybe 1 1/4, maybe 1 cup. I hope you have a relaxing Thanksgiving with the family, and I totally didn’t see the 2 book covers until I read this post. (BTW, the Beekman 1802 has a cookbook forum on their website, a great place to discuss issues like this!) Love SK!!
Hi Amy — The recipe’s ingredient list goes onto the page opposite. You’ll find it on the upper right (it’s a cup).
Kelsey — Yikes! Sorry you had trouble. I pulled up all of my recipe notes from the beginning (years ago!) and that was indeed what I used — i.e. no water. But it has been so long since I made it, I will retest it soon and report back. Glad the water saved it.
kim — Boo! Was it from Amazon? I hope they can sort it out. If not, send me a note (thesmitten/gmail) and we will try on our end. Thanks.
Congratulations – the pix look gorgeous. This will seem odd, but I hope to be commenter 1111. Congrats on all the comments too!
Just want to say that we tried making these dairy-free, by substituting vegan margarine for the butter and then coconut cream (with a tablespoon of coconut oil) for the heavy cream–and it worked well! I’d give an edge to the original recipe if you’re not allergic, but these subs were successful.
Can’t wait for the cookbook! We have it… it’s just one of my gifts this year. I don’t know if it has ever been harder to wait for something, even when I was a child! I had a friend who recently went to a cider making party, this recipe would be perfect for her and her daughter to make together. Definitely passing it on and checking my farmer’s markets. Sounds so good :)
I loved this recipe!…caramel and apple is one of the best combinations and this takes it to a whole new level. This recipe easily received the highest rave reviews I’ve received in a long time! For caramels, I thought they were pretty easy (or at least not very hard). I don’t have a candy therometer and always use the ice water trick with every candy recipe I make — in over 10 years of candy-making, I’ve never had one and the ice water method has never failed me. I really can’t recommend it enough, especially for those with therometers that may not work. Thank you! Your book is on my christmas list and hopefully I’ll be baking from it within the next couple weeks!
Saw a comment that complained about the little monologues at the beginning of each recipe in the new book and felt DRIVEN to offer the exact opposite observation. I have read and LOVED every one of these little peeks into the life of someone whose life, on the surface, is so different than mine, and yet so universal. This is really two books, though I don’t know if the monologues would stand alone without the wonderful recipes. Thank you for doing that, and know that you led with your heart. Not everyone will appreciate that, but I truly did.
I made the Appe Cider Caramels on a whim and immediately my hubby thought I should open a candy store! I have since made them two times more, with the following changes, which made them different, but I would not be brave enough to say they were better: the 2nd time I made them using Trader Joes Spicy Apple Cider, all else the same. Turned out GREAT even tho it was bottled cider. 3rd time I am ashamed to admit it, but I used totally mundane off the shelf bottled cider (no sugar or other addatives). All else the same EXCEPT I boiled 7 cups of cider down to about 3/4 cup. Afraid to go further because it was getting so dark I thought it might burn and at the end I added zest from one large navel orange and one large Meyer lemon along with the cinnamon and sugar. Unbelievaby good. Thank you so much for starting me down this path! you are amazing…bq
Congrats on the book! I’m looking forward to getting a copy!
My new favorite cookbook arrived, it is soooo lovely! It is so nice to have a GOOD cookbook with beautiful pictures. So far I’ve made tomato glazed meatloaves with brown butter mashed potatoes (hello – why had I never made brown butter before?), mushroom bourgignon. Tomorrow I’m making the artichoke stuffed shells and kale salad. I feel inspired!!! Thank you
Too funny, I went to my parent’s for thanksgiving and not only had my mom bought your book (not knowing I’ve been a follower of yours for 2 years + now) but made this as her first recipe from the book.
I have to say, they are fab, congratulations & I wish you great success!
Just thought I’d add my experience making these amazing caramels. I don’t have a candy thermometer and hadn’t really done the water trick before. After about 6-7 minutes of boiling, I kind of panicked and figured I’d already overcooked them even though they didn’t quite make chewy balls in the ice water.
I chilled the undercooked mixture which turned out to be runny BUT I did learn that if it’s undercooked, you can scrape the caramel back into the saucepan (even after 3 hours of cooling) and boil it for a few more minutes (I think I did maybe 4-5 more minutes) until it is the right consistency. Saved! :)
I live in Poland and would be extremely hard pressed to find a proper Apple Cider like this. Is it possible to make it myself?
My first batch came out too hard, it probably got a little hotter that 252. The second time I let it get to exactly 252 but it was still too hard. I think that even when you turn off the heat the temperature increases (even if momentarily. But I think the third time will be a charm. I am going to stop it at 245 and see what happens. I was also thinking about using some pomegranate concentrate instead of the concentrated cider and see how that tastes. I’ll keep you posted.
I can’t wait to get my hands on your new cookbook. I’ve been a fan since the beginning.
I really want to try making my own caramels and these sound delicious! I want to try them asap. Love your recipes by the way.
These are cooling on the counter. I may have started testing in ice water just a little bit before it was necessary, in order to sneak a few extra tastes. Tomorrow this will ensure I am Queen of the Project Group!! *flex*
I already posted, but thought I would again since I made them for the second time–but vegan this time! A friend can’t do cow’s milk, so I swapped the butter for Earth Balance margarine and Almond Breeze almond/coconut milk for the cream. And they were still fantastic! Perhaps not as rich–I didn’t have the originals on hand to compare them side by side, but I’ve only gotten positive reviews so far!
I made two batches for thanksgiving take home treats. My guests loved the gift. So simple – my first attempt at candy. I hosted four couples all moved south for job transfers. The tart crisp taste reminded us of Pennsylvania apple season. Made us homesick but happy. Thank you so much!
i am absolutely, completely, and without any restraint whatsoever, head over heels in love with smittenkitchen. when i dipped my toes into the waters of baking a year ago (after many eons of confirmed cooking inability), your site it what gave me solace. at last! a cooking blog with recipes tested as they were photographed and written! so long to the days of stumbling over a random recipe that sounded delicious, but turned out horrible and/or inedible…leaving the novice baker to wonder whether it was the recipe or them…
you have bestowed upon hopeless me: skills, courage, empowerment and more than a few genuine laughing-out-loud moments based on silly confessions. (yes, all of the pears in my house are unscathed, but i have no little people either…which explains a lot)
I love you and the site so much that i’ve ordered a copy of your gorgeous cookbook (the first non-vegetarian cookbook i’ve ever purchased) and cannot wait until it arrives.
thank you for everything. really. (though, especially the scones. all of them.)
I have to say Deb, that although I am completely obsessed with the book and have taken to calling it the bible… I will miss being able to jump on here and ask you/the community what on earth went wrong or if substitutions work, etc. Love your voice, blog, book. My fiance thanks you for being married already, because I keep threatening to run away with you. (and my caramels totally didn’t set. but it was a fantastic ice cream topping! new thermometer you say..?)
Deb, thanks so much for the answers re: corn syrup and crystallizing. I had read Leibovitz’s post, but I was hoping for what you provided–an answer from experience! (Mainly, I do not want to use corn syrup because I don’t want to add another bottle to my pantry. Almost pure laziness.)
Anyway, the caramels were also a huge hit with my in-laws, and I am already signed up for making two more batches for Christmas. Thanks again!
Just wanted to report back that I have been making these caramels almost every year since 2012. The recipe is so reliable and I enjoy the results so much! I’ve even done crazy things like reduce the Apple cider one day, cook the caramels the next day, and then cut the following day, and Hayes always turn out. I also double the recipe successfully. This year I ordered myself precut wax paper sheets as a treat for the wrapping step. Thanks for helping me create a holiday tradition!
i made these and they were addictive and delicious. i cut them into squares after about an hour. it would have been too hard if i had waited longer than that. my only problem was that i could not find apple cider and had to settle for unfiltered apple juice. it reduced just fine and the resulting syrup was heavenly but it was quite gritty/grainy. the graininess remained in the candy and actually cut up the roof of my mouth a bit. i’m not sure if i would have had the same issue if using apple cider. i think i may try straining it next time since i have half a bottle of the apple juice remaining.
I made these and they’re delicious. I had chunky sea salt rather than flaky, and it worked fine. I was a little afraid that my Vietnamese cinnamon would be overpowering, but it was perfect. Next time-and there will be a next time- I might cut them a little smaller, just because a 1″ square is quite a mouthful.
Deb, maybe you should have a forum on this site for book recipe feedback?
I have made 3 recipes so far: your mom’s apple cake turned out great for Thanksgiving (but took much longer to bake); meatloaf meatballs were yesterday’s dinner and I agree with you that facing a huge loaf of meat is less appealing than this yummy mini version; vinegar and cucumber slaw was less successful – inedibly salty, even with Diamond kosher salt – had to throw it out.Is 2T the correct measurement? Thanks for a great book and the inspiration you provide – also have a 3 yr old toddler and was up until 2 months ago in a tiny manhattan kitchen!
Hi Caren — Sorry you had trouble with the slaw! I absolutely use 2T every time I make it (which is very often — I hope you’ll find it as addicting when you find the salt level that works for you); but, so much of it runs off, drawing out the water in the cabbage and wilting it before pickling it in the vinegar. This also follows my general formula for fridge pickles (1/4 cup vin, 1/4 cup water, 1 tablespoon Diamond kosher, 1.5 tsp sugar) which I use for everything from pickled red onions to … everything. But, if it doesn’t work for you, definitely use less next time.
I love this book! Deb, the honesty and humor in your writing has made me smile and pulled me, more than once, from the ruts I tend to fall into when I am working too much, cleaning too little and wondering if child protective services would be launching an investigation if they knew I was letting my toddler drink as much 35% cream as he wanted today, because he’s just discovered it and seems appalled that I would offer him pitiful, watery whole milk after this, and my post 12 hour overnight hospital shift brain is just too tired to fight him on this right now.
The simple, straightforward recipes inspire me to cook something delicious for my family, which is almost always a remedy for the chaos. We will remember these meals for far longer than we will remember who had matching socks or whether or not the floor was clean. Thank you for this. Oh, what’s that? Some short, unidentified person here is requesting more recipes that include whipping cream. I say go for it.
And I made vinegar slaw to have along side stuffed peppers for supper tonight. I cut the recipe in half because there are not many of us. I eyeballed the salt and dill, but otherwise followed the recipe. It turned out fantastic and I will be making it again and again. It is one of those “why the heck didn’t I think of that” combinations.
Deb, congratulations on your book! I love your recipes and can’t wait to buy it!
The chocolate silk pie from your cookbook was our Thanksgiving dessert. It was,as usual with your recipes, delicious. Unfortunately, we also have a microbiologist in the family. Not wanting to diminish his enjoyment of this wonderful pie, we just didn’t mention the raw eggs :) Next time I think I will look into the eggs that are pasteurized in the shell. Then all will be happy. Thank you for all the hard work that went into this beautiful cookbook. It is fun to read as well as cook from.
The cookbook is absolutely beautiful! The pictures & recipes are phenomenal. I purchased copies for all of the lovely ladies in my life for Christmas gifts (and of course, a copy for myself) I have been following your blog for a few years now, and I just love it. Congratulations on the sucess of the blog and cookbook!
I don’t know when I will find time to make these, but I think I will need to give them as gifts this Christmas if I don’t find the perfect biscotti recipe to round out my holiday cookie packages.
I made the apple cider caramels and I don’t blame you for wanting to steal a whole bowl! They are fantastic! Just wanted to say that I found a pizza cutter (oiled of course!) made cutting up the caramels much easier than a knife.
If I don’t receive this cookbook for Christmas, I am changing families!
I made these yesterday – amazing!! The apple taste is so vivid! Thank you!
Thanks for the confirmation on the salt,Deb. Will try it again as we love slaw. Ever used rice wine vinegar in this one or does it fight with the dill?
Mazel Tov on your “baby” and thanks for coming to our sleepy little seaside resort town of Santa Cruz! Love the book, have made many things several times. My only challenge has been the rosemary gruyere and sea salt crisps. The dough is SO dry! I tried working it w/ warm hands to get it to bind better. Tonight I added a tsp. or so of milk. Why is mine so dry? It makes rolling the dough way harder than it should. I work with dough quite a lot and am not inexperienced, but this has me stumped.
Got your book 3 days ago, and have already made the Mid-Eastern meatballs/chickpea smash, Short Ribs, and Mushroom Bourgignon! All amazing :)
Deb, I SO enjoyed meeting you and getting to hear about all the cooking/blogging/cookbook madness in your life. And you bring together a great bunch of people! I waited for 2 hours at the book signing but it never felt that long because I was having so much fun talking about food with other people in line.
I also very much enjoyed the cider caramels which I made for my sister’s baby shower. Such rich fall flavors! I did have a hard spot in there that wasn’t quite salvageable, so I guess my candy thermometer must be off (curses!), but most of it was soft and super tasty . I wasn’t sure if I was supposed to stir after adding in the butter, sugars, and heavy cream? I did a quick google search (or rather had my husband do it because I was standing there staring into the pot waiting for it to give me answers) and it looked like other recipes have you stir at that stage, so that’s what I did. Is that what you recommend, or was I just supposed to let it boil untouched?
Hi Deb + Fans,
I ran into two weird issues when trying to make these caramels, and was wondering if anyone else did, too.
1. My grocery store had “unfiltered apple juice” and some kind of spiced cider. I didn’t want spiced, so I went with the unfiltered apple juice, thinking that it was pretty much the same thing as cider, per Deb’s note in the book. I boiled it for about 40 minutes, and it had only reduced by half! I was antsy, so instead of waiting another 1/2 hour for it to reduce to about .5 cups, I just dumped out some until I had .5 cups remaining.
2. I added the butter and sugars, and brought back up to a boil, stirring, and using a newly-purchased candy thermometer to measure the temp. Oddly, my temp never exceeded 220 degrees! Eventually I just took the mixture off the stove and proceeded with the recipe, which turned out reeeally chewy, and not solid enough. Does anyone know why the caramel couldn’t exceed 220 degrees? I wonder if it has to do with my stove…
Thanks for any thoughts/advice!!
Cheers,
Erin in Chicago
Help?! I tried the apple cider caramels but my mixture didn’t get to 252. It was starting to burn so I took it off the heat and proceeded with the rest of the steps.
The result was very hard- like toffee. The flavor was excellent but it wasn’t chewy.
Should I have reduced the heat and waited longer?
Hey Deb, I made your caramels the other day for an auction and they rocked! I would like to make a variety with bourbon and vanilla. I would like to use your recipe as a base, but I’m unsure what to do for the liquid that the apple cider provided and how much bourbon to use. Any suggestions?
I made these with cardamom instead of cinnamon and they are absolutely dreamy. A great way to celebrate this intense cider, which is one of my favourite things about living in Toronto.
OMG! Look what I found in my Amazon recommendations today
http://www.amazon.com/gp/product/030759565X/ref=s9_hps_gw_g14_ir01?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-8&pf_rd_r=1KTPGW5MSK453MVSVZK2&pf_rd_t=101&pf_rd_p=1413949222&pf_rd_i=507846
Totally missed catching up on your blog and it was such a surprise. Love it!
Nice recipe..I must would like to add in my menu …My restaurant is completely an Indian and I’ll love to include this …thanks
I made these caramels last night and they are truly fantastic! I bought some candy wrappers to wrap them up to give as gifts this Christmas. They are seriously dangerous candies to have around, so I have to give them away. ;)
Also, SO excited about your cookbook. It’s on my Christmas list!
Hi, just wanted to let you know that I had pre-ordered your book from Germany and it is finally here! I bought two copies so there are now at least two copies of your book on this side of the Atlantic :-)
Thank you for your wonderful blog and the fabulous cooking ideas/advice!
I finally saw your book over the weekend and described it to a friends as one of the most beautiful books about food I’ve ever seen. The recipes is the icing on the cake. Thank you for sharing this work!
Yum, yum and yum. They got wrapped in little tiny parchment packages and put in the freezer. I can’t NOT eat them…but I value my dental work, so…
Just made the coffee toffee (delish) as well as the caramels; after reading thru other comments wanted to add just a few of my own. I live at 5000′ altitude: tested my candy thermometer(way off), didn’t want to buy another so used my instant read one successfully, ADJUSTING for altitude in my case all temps had to reduce by 10*. Look it up! Also used nonstick 3qt pan for both, no worry about boilover or splatters OR cleanup (yes soaking works wonders). Followed prior suggestions about pizza cutter & size, glad I read comments because I’m going with the parchment wraps!
I also made the red wine chocolate cake from the cookbook, I had to sub 1/2 regular cocoa & got delicious fudgy brownie cake, not sure you could ever stack them. Good with whipped cream on the side though… will try again once I find Dutch cocoa again. Nice cookbook for reading AND eating!
Deb I just got your book and IT IS SO AMAZING!!!! I’m literally sitting in my tiny baby kitchen and I am so so so so so excited to cook literally everything in it.
I know you already have a million comments but I just made these caramels with my 3 yo “helper” and they are unbelievable! We were burning our fingers trying to eat the leftovers before they cooled. Delicious. And congrats on the book. I bought one for my sister for Christmas but I kind if hope she already has one so I can keep it ;)
I made the zucchini ribbons with almond pesto for Friday Night Family Dinner. My daughter asked “Is this from the Avoca cookbook?” her highest accolade. Smugly I replied “No dear, it’s from the new Smitten Kitchen cookbook!” Deb, thank you for coming into my kitchen.
Hi there! I just wanted to let you know that I recently got your cookbook and I love it…so many recipes I want to try! The first thing I’ve made is the mustard milanese…so flavorful and juicy! What a great recipe. I will definitely be making this again!
Congrats on your book :)!
I made these Caramels and they are the yummiest thing to come out of my kitchen in a long time. They are the perfect gift-especially since they ship well. I’ve already bought another jug of cider to make a second batch because I know one is not enough. Thank you, thank you thank you!!
the caramels are absolutely delicious!!!!!!!
Since you married a Russian Jew (I am a russian Jewl), its been fun looking at some of your mother in laws recipes and comparing them to my moms. Who would have thought you would blog about the salad i grew up with? Thank you!!
Mazel Tov! Your book’s on my Hanukkah wish list. The caramels were absolutely awesome and worth the effort. Thank you for sharing your culinary delights!
I just made the coffee toffee from your book. It’s delish, but has a bit of a burnt flavor. Did you ever have that problem? I heated it to 300 degrees as specified in the recipe, but do you think my flame was too high? Or maybe my thermometer is faulty. Hope not, because I want to try these caramels next! Love the book!
I LOVE your website! Did you see that one of the writers (Lori Midson) for the Westword’s Cafe Society blog named your cookbook as one of the best of 2012?
Congratulations!
So maybe it is a smallish blog only really influential in and around Denver, but I thought it was so great she loves your cookbook also!
I have followed your blog for some time, even sending it on to my daughters! We are thrilled with your success and will purchase the book. Now, the question is to purchase an eBook or a paper book? Given I work in a library I am so conflicted about this question. The smell and texture of a new book is hard to replace. Every book has a feel, the pages often have a silky sensation similar to butter. And, like butter, does the paper serve as a catalyst and delivery system — flavoring the author’s words more intensely? When I encounter butter-like paper I wonder if the author was part of the paper decision. Ah, so many questions, so little time. Just like recipes.
That does not look like the cover on amazon.com. I like the one you’ve shown above better. What’s with the discrepancy?
Wow, I absolutely love your cookbook! I am probably the opposite of most– I am a new follower, and I only heard about the blog vis-a-vis my search for a new cookbook. Checking out the blog (to decide whether to get the cookbook or not), the writing and wit hooked me in– the lovely pictures and luscious recipes were not too shabby either, ha! Anyway, I really don’t want my cookbook to get dirty and splattered on, it’s so lovely… :)
I tried making the caramels. I followed it to the tee except for the flaky sea salt which I replaced with regular sea salt (didn’t know where to get flaky sea salt). I put about a little over a teaspoon, but I found it too salty. Maybe next time, I may skip the salt and sprinkle it on top of the finished product. I tried someone’s suggestion to use the pizza cutter– it worked wonderfully. Love, love, love! Can’t wait to try more recipes! Thank you, Deb– you are truly so talented!
I received the cookbook last night for Hanukkah (not exactly a surprise since I had ordered it myself) and I absolutely LOVE it. I wondered if the book could exceed the delight I feel reading your blog, and it certainly does. I can’t wait to spend the weekend testing some new recipes on my family–and having them help me. My three teenage sons love your recipes too, so they are willing to help me make them. Good food and family bonding, you can’t beat that! Thanks, Deb!
Snowy day today – I declared “I am sooo making these caramels!” Have had the cider for a few days – boiling it down was a bit tricky at the end – almost lost it (didn’t scorch). Highest I could get it to boil was 236F, but followed the tip about testing a spoonful in cold water – that worked! Since we’re at 6700 ft altitude, should have known!
Have just finished licking the spoon, whisk (tricky) and pan….super yummy!
Used nonfat milk as I have no cream – live 15 miles from the store – still tastes fantastic!
Thank you!
Sorry to post again re: the coffee toffee, but I discovered that there’s a typo in the butter amount. The recipe says 8 tablespoons or 2 sticks, which of course aren’t the same. (Maybe it was supposed to say 8 oz?) The first time I made it, I used the 8T and the second time I used 2 sticks. Came out much better the second time, so I’ll assume that was the correct amount!
I just made these, and they are delicious!!
http://sophiasbaking.blogspot.com/2012/12/apple-cider-caramels.html
I just looked at your book at Barnes and Noble; it was on a special display along with other, much more famous (no offense…actually, a compliment) chefs, like Tyler Florence, Michael Symon, Martha Stewart, Mark Bittman, and James Beard. After seeing the book in person and reading some of the other comments above, I realized that there are two covers; that’s pretty cool. I like the inside cover the best. Since I wasn’t confused about the cover anymore, I ordered a copy from Amazon.com, and I can’t wait for it to get here.
I got your cookbook for my birthday from my sister and I am IN LOVE with your recipe for Zuchinni ribbons with almond pesto. It’s AMAZING! I think I’d by the book for this recipe alone!
Deb – Not sure you will ever get this message, but OMG I finally made the caramels this weekend. I was so excited to see that I made a successful batch of caramels, I have to admit I’ve been intimidated by them in the past (despite enjoying making candy). Packed up the ones I want to give away first, thank goodness, because – best of all – my partner really likes them. DELICIOUS! Thanks for sharing.
Deb- made the caramels to send with Christmas gifts and as I were wrapping them, they were delicious. I kept a few for myself :) and had a hard time unwrapping them…my wax paper must not have been very waxy..and my first bite was nothing but salt!! I took another and same thing…salt. Any idea what happened? Before wrapping, they were delicious. Wonder if anyone else has had any problems.
By the way, I LOVE your cookbook. I made the Brownie Roll-out cookies and Buttered popcorn cookies to send off as well. Delicious!!
Abbey — Did you use the Maldon or another type of salt? It might have been too salty if the same volume of another salt was used. The salt also might not have been mixed in well. Some waxed paper does seem to stick more than others (I never had trouble with mine at home in the all the testing rounds, nor did the recipe’s tester but…) so parchment paper might be a better bet next time.
Deb,how much salt should I use if all I have is Morton Sea Salt? It’s not flaky. I don’t want to mess these up.
Never mind!!!! Just saw my question answered the second time thru! Sorry!
Congratulations on your book success! I just got my copy yesterday. I was really hoping to make it to the library event tonight but my dog is sick so I have to go home (and yes, I felt the need to tell you that). So let me say here: thank you for the inspiration, in my kitchen and my camera. Happy New Year! xoxo, Jill
I just got the cookbook for Chanuka last week. My mom bought it for herself, me and my sister and we all love it. The photography is great and the recipes are so creative. My mom and I made the leek fritters over the weekend and they FLEW off the buffet table. Keep all the good stuff coming!
is there any easier/less time consuming way to wrap these?
These took about double the time stated above, both steps. Also, note that the cinnamon easily clumps up, rub between fingers while sprinkling in.
I made a double batch last night to take to work and share today. It’s so funny to watch as people taste them the first time……comments include as their eyes roll back into their heads….”OMG it just gets better and better!”
Hi Deb! I got your book as an early Christmas gift and LOVE IT!!! I have question about these caramels – I made them with kosher salt b/c I didn’t have any sea salt. Once I cut the caramels I realized all the salt sank to the bottom without dissolving. It made for some salty caramels! If I go buy sea salt, will it dissolve the next time I make them, or will it stay crunchy like the kosher?
Hi Jen — I would not make them with Kosher salt because the granules are too coarse. A fine or flaky sea salt is ideal. They will not dissolve but the salty crunch left will be lovely, not overly intense like from a coarse sea salt or Kosher salt. If you don’t wish to buy a sea salt like I described (and I totally understand not everyone desires this stuff!) use a couple pinches of table salt instead. It should dissolve, especially if added a touch sooner.
Hi Deb,
Does the apple cider caramel recipe need to be modified to work at high elevation? I live at 7,000 feet. Last year I tried making caramels several times, with a candy thermometer, and was very careful to follow instructions, but it kept crystallizing in the pan – so it tasted more like a clump of brown sugar. I think it may have something to do with needing to adjust the temperature for altitude? Any advice? Also, does the pan have to be straight-sided? I have an 8 inch pan with sides at a slight angle, and I hate to buy a new pan to make this recipe.
Thanks!
Megan — Sadly, I don’t have an expertise on high-altitude baking and I don’t know what recipes you’ve used that haven’t worked. However, if your recipe included water, that very likely led to the increased problems with crystallization (and is the reason I prefer making dry caramels — ones where you don’t add water to make the melting of sugar seem easier).
Julia — Sadly, not that I’ve found. However, I do find them easier to cut from the fridge.
I made these caramels for Christmas gifts; I usually don’t deviate from the tried and true but I am breaking out this year and these sounded fun. I think now, however, there is a problem-they are too tasty for my daughter to resist. She, who never gets really excited about candy, loves these caramels. I’m pretty sure any leftovers will go quickly. Thank you and Happy Holidays.
Hi Deb! I met you in Austin a couple of weeks ago and have been eagerly anticipating my trip home for the holidays where I had every intention of tackling many of the recipes in your book (including this caramel one!). So far I am off to a good start. The caramels taste AMAZING. If I can keep my hands off of them, I hope to give them as gifts to my family. It was my first time making caramel and your recipe was easy to follow and detailed, in the best way (the oiled-knife trick was especially helpful). Now the peanut butter cookies for the chocolate peanut butter cookies are in the oven and I have plans to make peppermint hot fudge and your chocolate silk pie before Christmas comes. Wanted to wish you & yours a happy holiday and a wonderful baking season ; ) Thanks!
Best,
Anne
Ok, firstly, I have been coking obsessively from your book since it arrived. But something totally unexpected has happened. I wasn’t looking for a new rugelach recipe. I love my mothers. Dried cranberries, jam, nuts. Satisfied. Honestly yours was one thing i thought i would not cook from the book. But then you go and write that convincing little intro of yours. And wham, I’m standing in my kitchen at 11:30 at night talking to my self. Quote: damn, she is totally right.
The chocolate. It’s transcendent. Am I overstating there? Well, you won me over from my mothers recipe. I’d say no, I’m not overstating. Thank you and Alex too. And don’t tell my mom.
Deb – Thanks for getting back to me! I’ll definitely be making these again with the proper salt. :) Happy Holidays!
I just finished my fifth batch of these a few minutes ago. The house smells glorious and hopefully this double batch turns out all right, as it’s intended to be presents for in-laws. I bought a new-fangled candy thermometer just for this recipe (I’m not inclined to deep-frying and very few candies appeal to me as much as these do) but it was so new-fangled that I used it incorrectly, and likely cooked them at the last stage too long. Worst case scenario, the in-laws get crunchy caramels and I make another, yummier batch for myself. :)
I do halve the amount of salt called for, but have started using salted butter instead of unsalted, so I think it ends up evening out. I’ve also found that wrapping the individual squares in parchment paper works better than waxed paper–in waxed paper, the room temperature caramels begin to stick to the paper when you are trying to unwrap them. They slide right off of the untwisted parchment paper though. Some day I suppose I will just buy some wrappers meant specifically for this sort of thing.
I have also not been able to find any unpasteurized apple cider here in my neck of the woods. There is apple cider to be found (although it seems to be getting scarcer as we get farther away from autumn) but every single one I can find is pasteurized. I wonder if the recipe would turn out even better if I could find some unpasteurized cider, but for now I’ll have to be happy with what I can make. :) These disappear (and mounds of wrappers magically appear) when I’ve made these for parties. Thank you so much for sharing them, Deb.
I’ve now made three batches of these. As you’ll see above, the first batch turned out so amazing and the caramels were soft and chewy and perfect. The second and third batches are rock hard. I used the same cider, candy thermometer, I weigh my butter, all ingredients were at room temperature. I’m befuddled! The worst part is that I want to keep trying and trying until they come out like the first batch. The third batch did soften in the microwave, but then they harden up again. I’m afraid to give them as gifts as they’re so chewy that they might pull fillings (or teeth!) out. Do you think I accidentally cooked them to a lower temperature the first time? What is the standard desired outcome-are they rock hard when you try to cut them up?
I have failed twice at making these caramels through fault of my own. The first time, I walked away for a few minutes while the cider was boiling, and when I came back, it was reduced to boiling tar.
So rule #1: WATCH THE CIDER. After 25 minutes or so (bubbling away on medium heat), it will start to reduce even quicker, and you don’t want a mess on my hands.
On my second attempt, the cider reduced beautiful and everything else went swimmingly. Or so I thought. Either my thermometer is not accurate or I forgot how to read it properly, but the candy, after set, was a lot harder than it was supposed to be.
It still had some chew, but it was perhaps a degree or two over.
So Rule #2: Pull the candy off the heat just before it reaches the 252 degrees, because its carry-over heat will likely bring it up the rest of the way.
Despite the not-as-soft-as-I’d-like texture, this is perhaps the most delicious caramel I’ve ever eaten. So this WILL be getting a third attempt at some point.
Oh, and I used Fleur de Sel. Best. Salt. Ever.
Hello :-) I just wanted to let you know that I made these to give as gifts to my colleagues this year, and two things happened:
1) my husband was begging me not to give them all away (I promised to make a batch for us), and
2) my colleagues are falling all over themselves to tell me how incredible these are!!
I’m going to try making a double batch – do you think that will work? I think you’re right – we’re going to need a lot of these. I just bought another gallon of cider and plan on using every bit for another 4 batches this weekend :)
Also, if I don’t get your book for Christmas, I’m buying it for myself! It looks gorgeous and I can’t wait!
I made the apple caramels today, delicious! And I have just ordered your book as a Christmas present for myself :)
Susan M., thank you for posting about the altitude! The fourth batch turned out much better-still a little hard for my taste-but it works at least. So, I used the recommendation on the About.com website and tested my candy thermometer. It’s 2 degrees off, plus the altitude adjustment means I boil to just 240 degrees F (I live at 5,000 feet).
Now, does anyone have a good use for rock hard caramel apple candy? I’m thinking I can melt some and drizzle it on an apple pie on Christmas? Melt it and use it on ice cream sundaes for New Year’s Eve?
Thanks again for the great recipe, Deb, and this wonderful community you’ve created. Happy Holidays :)!
Amazon just delivered your cookbook to me :D so excited! CoNgRaTs!
Deb, your book is on my wish list, so hopefully I will have my very own copy in a few days. But I wanted to tell you how AMAZING these caramels are. I’ve made four batches in the last week, and have been giving them away to grateful friends and neighbors (and eating more than a few myself). Everyone raves about them, and I love how easy they are to make. Thank you for sharing this delicious recipe!
Holy smokes! These caramels are AMAZING! They were super easy to make AND a huge hit with everyone that has tried them. Thanks for the wonderful recipe! And, I do think using real apple cider is the secret ingredient. I was at a farm recently and was able to buy a jug of it (pure pressed apples) – INCREDIBLE! I also doubled the recipe and let them sit overnight before cutting and they came out perfectly! Thanks again!
I made these caramels this week for a party and to bring as a present for my boyfriend’s family Christmas eve. These are divine. I don’t think I could eat a piece of store-bought caramel ever again. It is the kind of caramel that you must sit down and close your eyes before you eat it because you simply cannot handle vision with so much appley-goodness taking over your senses. When I presented them at my party, first, people were shocked that I made them. Second, three people immediately asked for the recipe. Thank you!!! I also made the French Onion Toasts form your book. They were heavenly!
These caramels are fantastic! I made a batch a few days ago to put in the treat tins I’m giving as gifts. There’s another batch currently cooling on my counter. My mom begged me to make them so she can take them to work tonight. I’m also using it as leverage to get what recipes I want from everyone else. “I’ll tell you where to get this recipe, if you give me your recipe”.
I also heard from a little birdie, I may very well have your book under the tree. (along with The Lion King<best movie ever) I'm ecstatic.
HI Deb
My Christmas wish came true and I found your book under the tree! It is gorgeous and now can’t wait to start cooking. Thanks for inspiration. Happy New Year!
Hi Deb, I also got your cookbook for Christmas and I was so glad, it was at the top of my list! I’m going thru a divorce so I can’t wait to distract myself with your wonderful cooking! Thanks so much!
I love my Cookbook! Just received as a Christmas present!
I especially love the dedication – I have my own Jacob Henry – age 8 :)
“this one little other thing that I pressed for, a cookbook that stays open on your kitchen counter when you want it to…” Glee!!!! I got bookstore gift cards and will be immediately expending them on THIS BOOK. Can’t wait :D
i made about 5 batches of this recipe for christmas give aways. I spent a few afternoons wrapping the caramels. I stashed them in the freezer while i was getting the other baked goods ready. after the thaw they were delicious
and everyone was delighted to get them in the mail.
your cookbook was my favorite christmas gift this year.
Oh my goodness, these were incredible!! Thank you for sharing this recipe! I recently set up a blog and was wondering if I could share this recipe with my readers. In fact, maybe not just this recipe since every recipe I’ve made from here is absolutely fantastic. I would of course give you credit, but is that something you allow?
hi,
I tried these and they were great. quick and simple to make but packed with an amazing flavor. i gave some to my teachers and family and everyone loved em. thanks
cg
Thanks sooooo much for this most awesome recipe, Deb.
I will try them next time without the cinnamon because it made the apple taste that I liked so much in the testing firm-ball-state disappear. I used a bit less than 1 teaspoon of normal fine salt but OMG, it is incredibly salty. I can only think of water when I am eating them.
I’ll make them again without salt and cinnamon and I am sure they will be divine, just like I want them. Thanks for your recipe!
I must admit, I hadn’t heard of Smitten Kitchen until your interview with Leonard Lopate aired this month. My husband ordered the cookbook for me and I couldn’t be more excited! With 4 kids (incl a 5 mo old) and a part-time job, I don’t have that much time to cook, and I find myself making the same dinners over and over.. I plan to try one recipe per week. This week is meatloaves with mashed potatoes. I will let you know how it goes.. Thanks and congrats on the book from a new fan :)
Made these today, and they turned out beautifully. I had some cider from Thanksgiving in the fridge that was starting to turn hard, and I needed to use it up. We’re deep in midwinter, but the whole house smelled of fall. Lovely!
I got your book as a Christmas gift from my sister. So excited to try out some recipes…eee! Thank you for bringing such an inspiring book into the world!
Fabulous recipe, as are they all. Measuring hot liquid to see whether it’s sufficiently boiled down is awkward. So I measured my saucepan with 1/2 cup water in it, then weighed the pan + cider a few times as it got close. I poured into a measuring cup to check even before I got down to that target weight — reduced cider is heavier than water. It would be lovely if some obsessive home cook (ahem!) could include the weight of the reduced cider in the recepe.
Deb, the meatloaves were delicious! Can’t wait to try more of your recipes.. I’m having difficulty deciding what to make next! thanks :)
These are fantastic. I used 1 teaspoon of regular sea salt since I’m out of flaky, and the saltiness was perfect. Even slightly overcooking my third batch couldn’t ruin the magic – this was, by far, my most requested recipe this Christmas. Bonus: my 3 year old loved wrapping the caramels, and it kept him busy for almost an HOUR!
Your cookbook was my favorite Christmas present, I made the Mustard Milanese with an Arugula Fennel Salad last night! It was wonderful :)
Made over 200 of these fantastic caramels to give out at Christmas. Everyone loved them, me especially. These are honestly one of the best things I’ve ever tasted! I added 1/8 tsp of mace (cuz I’m addicted), and lowered the salt just to forego the salted caramel thing this time around.
Thanks! Everything I make from here is beyond fantastic.
Oh!! Got the book for Christmas too! Just beautiful.
Hi Deb! I made these caramels to give away as gifts, and have ended up eating almost all of them. They are wicked good. So good, they have me daydreaming of other fruity caramels- apricot? peach? strawberry? Do you think if I started with fresh juiced fruit and reduced it in a similar fashion, the technique would work?
I made these today and oh my goodness, they are delicious. Love the cookbook!
Deb,
I got my Smitten Kitchen cookbook for Christmas. Yesterday, I thumbed through it and marked at least 10 recipes I’m DYING to try. Your site is my go-to when I have to whip up an impressive dish for my pals on the weekend, or when I’m bored and looking for something fun and easy to bake.
Thank you for your beautiful, sophisticated – yet manageable – recipes. I have to admit, each time I visit Smitten Kitchen, my heart is aflutter at the thought of what new recipe may greet me. Your down-to-earth approach to cooking and baking is something that I really admire as a young foodie. Thank you.
Congratulations on your book – I can’t wait to try out all the new goodies!
Hi, i’m probably an outlier but my caramel didn’t set. it’s very thick but didn’t become candy. followed everything to a tee. have a brand new candy thermometer from sur la table too. i’m afraid my comment may get lost but if anyone can advise i’d greatly appreciate it!
Trolley — I find that even new thermometers can have variances, as can this recipe depending on how thick the cider was when it was reduced and the exact measurement to which it was reduced. Cooking it a few degrees further next time may help, as will reducing the cider even further if you felt you could get away without it burning.
A friend made these and brought them to class. They were unbelievable. I can’t wait to make these. I couldn’t eat just one. I haven’t made caramels before so I’m hoping I don’t have issues with setting.
I finally made your caramels last night…AMAZING! I had wanted to make them from the moment you posted the recipe but I was quite intimidated by the candy process. Your directions are fantastic and they came out beautifully. It did take my stove about an extra 10 minutes to reduce down to 1/2 C cider* and possibly an additional generous 5 minutes for the caramel to boil and reach the proper temperature. If anyone else was hesitant…go make them! They turn out wonderfully. Also I didn’t have a perfectly straight pan and they still turned out wonderfully, if anything the caramel closer to the edge was a little more shallow and made for perfect testing pieces…;)
*Trolley, Did you ensure your cider was reduced to 1/2-1/3 C? I measured it a few times to double check and sure enough I had to keep reducing it.
Okay, I know this is an old post so probably not going to get a response but I made these over the holidays and they were AH-mazing! Only trouble I had was cutting them into pieces – it was a slow and painful process and all the pieces ended up streched out and weird and I ended up roling them into tootsie roll shapes by hand and ugh it was a mess. I used oil on the knife but was I doing it wrong / is there something else I can do to help them not stick and become all mishapen?
okay – I’m a jerk for not searching the comments for a solution first – sorry!
The recipe for Rosemary Gruyere and Sea Salt Crisps in the Smitten Kitchen Cookbook seems to be lacking a liquid. I have a bowl of crumbs that will not hold together, the same problem Susan had in early December.
Deb- I can’t believe I just found out about you over Xmas! I LOVE your writing and cooking style. We loved your apple cider caramels so much, I decided to tinker with another flavor. Instead of the apple cider, I used 1/3 cup pomegranate molasses ( did not reduce) and instead of cinnamon, I crushed crystallized ginger with a mortar and pestle. I got the same great consistency but these are a little tarter than the cider ones. I like tart with my sweet.
But my Sweetie has requested butterscotch and or chocolate caramels next-any ideas?
Holly — Glad you’re enjoying the recipe! There’s a chocolate salted caramel recipe in the archives.
Hi Deb, I (pre)ordered your book when it came out and have been absolutely loving it (pickled celery has literally rocked my world) but I had a question about one of the recipes. I made the gooey cinnamon squares (and for some reason thought I had seen the recipe previewed here, but it was in the Ina Garten cookie swap that I saw them) and though they turned out delicious, they didn’t turn out like the pictures. The cinnamon top layer sunk down to the middle, and the gooey layer combined with the bottom cookie/cake layer. Any ideas why? I wasn’t sure if maybe it was too hot in my kitchen or if my oven was funky or something.
I’m sure I’ll be trying again regardless. And sorry if I should have emailed this question, I wasn’t sure where to ask it! Thanks!!
Oh my goodness – I can’t wait to try these!!!
We have two well established apple trees on our property and every year we use one for baking/eating (a Grimes Golden), and the other purely for juicing (a Gravenstein). It is THE most awesome freshly pressed apple juice you will ever drink, so I can only imagine how wonderfully these will turn out – thank you for the inspiration :o)
Deb- Our tennis group had a REALLY long intermission- We spent so much time comparing which smitten kitchen recipes we tried recently. Thanks for the link to the chocloate caramels! I figured out your index – Very well excited site.
I have been a smitten kitchenite for quite a while, but I have never commented. This website is the first place I go when I have a bad day or feel like I’m spinning my wheels and 10 minutes to several hours later (depending on how much I wanna torture myself with fantastic food pictures) I end up in the kitchen with a smile on my face. I got your cookbook for xmas and all I have to do is mention to my boyfriend that I’m cooking out of it for him to hop right up to help me in the kitchen lol. I made the smores cake for my birthday and am now obsessed with meringues and marshmallows. Everytime I find a yummy recipe online I inevitably learn that it came from you and I just wanted to say thank you. Thank you thank you thank you!
Tried the pumpernickle grissini from the book yesterday. They were so fabulous I made another batch this morning for my bookgroup on Friday. This recipe alone should sell the book.
These are perfect. Thank you for a wonderful recipe. I ate five for breakfast and don’t even feel bad about it.
OMG you are so right! I can’t stop taking one everytime I open the fridge! (Mine turned out too soft to keep on the counter..)
Report: a quart of cider in a 3-qt saucepan; time to reduce, about 40 minutes, and rather than try to pour boiling cider between a saucepan and a measuring cup, I measured between 1/3 and 1/2 cup of water into a similar-sized saucepan (doesn’t have to be another 3-quart, obviously, but should have a similar circumference) and used the end of a wooden spoon as a sort of dipstick. When the water juuust moistens the end of the spoon and the cider still comes close to a half-inch up the spoon, the cider’s not done reducing yet.
I used dark instead of light brown sugar because that’s what we had. It was also rock-solid and didn’t want to dissolve when I added it and the butter and white sugar and cream. So the mixture was off the heat a little longer than I intended, which might have something to do with how long it took to come back up to 252 on the (70s-vintage, probably) thermometer I was using (soft ball 240, hard ball 250, so I was a little concerned but trusted the recipe and glad I did!; then soft crack, hard crack, donuts, fish – it took us a while to realize it was a candy *and deep frying* thermometer).
Total time from cider boiling to pouring out into the pan: 50 minutes.
My farmers’ market also occasionally has pear cider. I am contemplating all sorts of deliciousness.
Not sure who will read the 1245th comment, but just in case: I picked up two bottles of Five Apple Cider Concentrate at Williams Sonoma a week or so ago (they are crazy on sale in the stores, no longer available on line) to use in this recipe. It worked wonderfully, and really reduced the boiling time, since it’s already concentrated (basically, you just need to boil one cup of the concentrate instead of four cups of cider). These caramels are now a staple at our house. I’ve made four batches so far: two were perfect, one was a bit too soft, and one was a bit too hard. Practice will make perfect, I’m sure.
I bought the book and made the caramels! I have a quick question. I could not get the candy to reach the desired temperature. When I poured the candy into a pan, the butter separated from the rest of the mixture. I want to try it again, but I have no idea where I went wrong. Do you have any guesses? Thank you in advance!
Mel — What do you mean, you couldn’t get it to reach the temperature? If you keep heating it, shouldn’t it have gotten hot enough? That might have made it easier for the butter to slip out.
Since I saw this, I was on the hunt for something available in Paris that would remotely remind what you call “apple cider”. Receiving the book didn’t make things much easier, as every time I looked through it, I knew I needed to make these caramels. So, a couple of weeks ago, I found out that the “marchand de fruits” (fruit and vegetable market) down the road carries something called “jus de pommes pressées”, with no water or whatever added, as it clearly states that the only ingredient is apple juice. It wasn’t refrigerated, so I suspect it’s the vacuum-sealed kind you were referring to. I thought I should give it a try, even if it wasn’t the perfect “apple cider”. I finally got around to make them yesterday, and guess what? They are delicious!!!! I can’t imagine how they would taste with the other kind of apple cider, because even with the vacuum-sealed stuff the apple flavour is overwhelming (in the best of ways) and they taste just like “tarte aux pommes”, which, in my book, is a very very good thing! So, even with vacuum-sealed “apple cider”, I think it’s totally worth it!!!!
Deb, I’ve never been in New York, so I wouldn’t know what October in New York looks or feels like, but now, thanks to you, at least I know how it tastes. And it tastes delicious!
These caramels are the BEST! I’m on my 5th batch and am using as Valentine surprises for friends and family. I have little cellophane bags that hold six wrapped caramels, folding the tops over and stapling a “Sweets for a Sweetie” little card to seal. Thanks, Deb, for an excellent recipe from your excellent book.
I was heating it and my thermometer never reached the desired temperature. This was my first time making candy and I had been standing over the mixture for more than a half hour and the directions said it would take five minutes. I was under the temperature by about 30 degrees and thought maybe there was something wrong with the thermometer. I bought it specifically for this candy, but I failed to check reviews before purchasing it. I put the mixture in the fridge. I did get the desired texture, but the butter sat at the top of the candy. It tasted good (don’t judge me – I ate a good portion of it WITH the butter on top), but I couldn’t give it away because it didn’t look like yours. Did I cook it too long? Is that why the butter separated?
Mel – I’ve found that at medium heat the mixture doesn’t get much above about 230F, either. I have to turn the burner up almost to high in order to get up to 252 – and once the butter has melted, don’t stir, as stirring cools it down! It also takes me a little longer than five minutes, but the eventual temperature is more important than the amount of time it’s cooking or how fast it gets to that temperature (assuming it gets there at all). If you try again I’d use high heat for the last step, make sure your thermometer is in the goo but not touching the bottom of the pan, and good luck! (My caramels are on the oily side when they cool but the butter is still definitely integrated.)
Thank you Deb & Aunt Vixen!
Beautiful but TOO much salt. Way over salty. I’m assuming 2 teaspoons of sea salt isn’t a misprint but I get so thirsty eating even 2 and don’t like the overwhelming salty taste. And yes, I used unsalted butter and fresh apple cider… Will try again sometime with 1/2-3/4 teas only
Denise — The recipe calls for “2 teaspoons flaky sea salt, such as Maldon, or less of a finer one” — flaky sea salts are very light and in bigger flakes; 2 teaspoons of flaky salt yields much less saltiness than 2 teaspoons of a finer one. If using a finer one, the recipe suggests you use less. I am sorry you had trouble with the saltiness, but had hoped that the recipe’s salt specifications would alleviate this.
Hi Deb–Love the caramels–have made four batches already. I was just Flipboarding and noticed your cookbook made it into the next round of the Piglet cookbook contest. I’m cheering for you!!!!
I did use sea salt- purchased specifically for the recipe. Maybe I’m just overly sensitive to salt! They were spectacular otherwise! And I’ll reduce salt by half next time… And I know it will be great
well, I would have loved to have read through all of the comments to be sure I’m not posting anything repetitive, but did you SEE how many comments there are?! Sheesh! I just made this recipe yesterday and they came out AMAZING. I was very concerned that my apple cider was never going to thicken up, but in the last 5-10 minutes all the magic happened. I also did not have heavy cream on hand, but I did have half and half. So I used that instead. I wonder if using the half and half led to a firmer final product for me. Maybe those who’s caramels came out way too soft should try it again with a lower fat dairy. I also think that if the cider isn’t reduced far enough, that would lead to a too soft caramel. Or maybe they didn’t cook the caramel mixture to the correct temperature. My caramels were the PERFECT texture at room temp. They firmed up quickly on the counter. If I had put them in the fridge they would have been far too hard (for me to eat). I didn’t even have to re-oil the knife when cutting them into pieces. There was basically no sticking. Everybody commented on how tasty they were and they were also happy that they weren’t too soft or gooey. I am going to be using this recipe over and over again! and it’s so easy! thank you!
Hey Deb or others – I’d like to make this into a caramel sauce. The flavor of the caramels is so great that I don’t want to mess around with other recipes, but rather adapt this. Would you recommend not letting the caramel get to as high of a heat, or adding more cream? Or maybe both!
I had to return your lovely book to the library today. It was on hold and couldn’t be renewed. I know for absolute certain I will be purchasing my own copy. I did take a moment to snap some pics (with my ipad) of two of the recipes I need to try immediately. The almond date bars and mushroom bourguinon (because I have the stuff already,) in case you’re wondering. Thanks for such a great book!
p.s. I am looking forward to stripping my book of it’s jacket, as I too am irritated by the flaps, and getting to see the “other cover.” You know the librarians tape those things down with industrial strength..
Dear Deb:
I love your cookbook, writing, recipes, and, well, pretty much everything about you. Thank you for publishing your cookbook and being a blogger. You won’t remember me, but I was the very last one at your Minneapolis book signing (I had to go to school the next day and dad kept asking if I wanted to go home because the line was so long. I was like, “Uh, NO!”). I want to be like you when I grow up (I, uh, don’t exactly qualify as a grown up. Only- cough -4 more years . . .)
But anyways, you’re my role model so thanks for being so awesome.
Lindsey — You’re crazy if you think I don’t remember you. Not only are you a total sweetheart, I was kicking myself for not realizing that you were at the end and let you move up the line sooner. It was a delight to meet you and I can’t wait to dig into you website a little. Thank you for coming out.
THE best confectionery I have ever made, and possibly the best I’ve ever tasted, too. Thanks for feeding my current candy-making obsession! Next up will be those salted chocolate caramels…ahh, my mouth is watering in anticipation!!
This has become one of my favourite recipes!
I’ve made two batches at printed (both delicious) but tonight i decided to have a muck about and can report that mandarin juice and cloves work beautifully as substitutes for the apple and cinnamon.
Hiya! I know this is kinda off topic however I’d figured I’d ask.
Would you be interested in exchanging links or maybe guest authoring a blog article or vice-versa?
My blog addresses a lot of the same subjects as yours and I feel we could greatly benefit from each other.
If you happen to be interested feel free to send me an
e-mail. I look forward to hearing from you! Terrific blog by the way!
Deb,
How many men do you have reading your blog and making your recipes? Not many, probably. But I took the plunge, bought a candy thermometer just for this and tried and it was a home run! Thanks for the recipe. And btw I used fine sea salt crystals as that’s all I had, reducing it to 1 tsp. It was still a touch too salty. I’ll try 1/2 tsp next time.
Mark — Lots, I think! But you all don’t comment as often. :) Glad you enjoyed it. Flaky salt is lighter even than fine sea salt, i.e. even less salty. Of course, you just figured that out.
Update on the fine sea salt: I thought it was too salty as I was licking the hot caramel off the spoon and burning my tongue. I didn’t care – I kept doing it. Anyway, it seemed too salty then but after the caramel set and I ate more the next day, it seems like the right amount of salt. So 1 tsp of fine sea salt is probably perfect.
Hi Deb,
It’s the first time I write a comment on your blog but i am actually a daily fan. Your recipes are always great. I’ve just started my own cooking blog and made those delicious caramels. I am making video recipes as well and made one for this recipe. If you feel like taking a look and tell me what you think i’d be honnored;)
http://coukine.blogspot.fr/2013/06/cinnamon-apple-cider-caramels.html
Hi Deb,
First of all, I discovered your book on Amazon which led me to your blog..and I have been on a cooking rampage ever since. I love, love, love your recipes, style and sense of humor! THANK YOU! (my family thanks you too)
I want to make your corn, risotto stuffed poblanos next week for some friends. I have read the recipe a few times and I can’t see where you talk about what to do with the corn? Do you sprinkle it on before baking? At the end for a bit? None of the above? Did i miss it on the page somewhere????
Help!
And thanks again!
Strike comment 269, clearly need to read more slowly. found the directions for the corn (duh). the entire dish was FABULOUS! thanks again!
Deb, I just made (seven batches of) these for favors for my wedding. I used Woods’s boiled cider, which was a huge help; boiling all that cider down the last week of August would have been a bit of a drag. But they were *delicious* and absolutely the hit of the party — I don’t think I’ll ever have to buy a birthday/holiday/thank you gift for anyone ever again. Everyone just wants more caramels. Thank you for such a truly fantastic recipe!
I want to make these but dark chocolate coat them. How would you recommend I do this?
Thanks!
Deb,
I made these caramels last fall as my first attempt at candy-making. HUGE success! Now that it’s finally fall again on the East Coast, my friends – many of whom are Paleo and avoid all things sugar – are all asking when I will be bringing caramels by work/CrossFit/their houses…. :)
I just made these tonight (only with spiced cider) and they came out wonderfully. I cut mine into smaller pieces and have a pile of them. I will be making more candy now that I know how easy it is.
I just made these and they turned out beautifully. I halved the recipe because I thought it might make too many – boy was I wrong. I had to hide them from my husband and myself! These will make really great Christmas presents!
Thanks for posting this recipe!
What if I wanted to add just a tiny glug of whiskey to give it some oomph? When is the best time to add that? Or is that a bad idea?
Jamie — I’d either add it with the cider so it reduces and concentrates, or limit it to a teaspoon at the end with the salt so it doesn’t throw the flavor too much.
I just made these caramels, and I had to leave a shout-out proclaiming my LOVE…these are A-M-A-Z-I-N-G!! Who would have thought that a tiny little sweet would inspire over 1000 comments AND discourse one year later? Wow…Go, Deb, Go!!
I was comment #1052, and I’ve since made these about a dozen times, with excellent results. I’ve used both farmstand cider and the Trader Joe’s spiced that is shelf stable (when using the TJs, I just omitted the cinnamon) and I could not discern a difference in taste between the two. Most recently, I made 600 caramels for favors for my sister’s wedding, and people were coming up to me at the reception raving about them and could not believe they were homemade. I like the salt, but did decrease it by half for the wedding favors as my sister thought the “test” ones I sent her were a bit too salty. One odd thing I have noticed is that the double batches cooked in a Le Creuset dutch oven were all perfect at exactly 252 degrees. However, the single batches cooked in an All Clad saucepan were just a smidge too hard at 252…not inedible, but cracked when cutting – more hard chewy candy that softens in your mouth than soft caramel. Same Taylor candy thermometer so I’m not sure what’s going on there, but I’ll probably take the next single batch off the heat a few degrees sooner.
Teaspoon of scotch at the end worked like a charm and added a nice touch to the flavor. Thanks Deb.
Interesting comment regarding the Le Creuset and All–Clad. I
think the different results might have to do with the amount of time the batches took to get to that temperature. In other words, the amount of heat; medium high, slightly hotter?
Deb, just discovered your blog about 2 weeks ago. I’m a trained chef and I cook all day long at work, but you inspire me! I’ve just made your caramels , oh my! On Sunday I made the pizza! ( I’m English and pizza is not something I’m usually thrilled about but we loved it.)
I’m going to order you’d book coz I love the way you write. It feels like you are talking to me , your like an old friend. Thanks Deb.
So my farmer’s market also has pear cider, when there’s enough of a pear crop for it. (Last year, alas, not much.) This just in: pear instead of apple cider, ginger instead of cinnamon, no salt, same proportions of dairy and sugars. The flavor is subtler than the apple cider caramels, which is not surprising as pears are more subtly flavored than apples, but I’m here to tell you, HOLY MOSES.
I brought in a batch of these to work today and am the most popular girl in the office! Thanks, Deb!!
Deb,
I am about the most inconsistent cook. It takes me about 20 minutes to get to 252 degrees. I thought I had it figured out with my thermometer but I keep getting one rock hard batch for every good batch. I probably need a new thermometer. Do you have any suggestions on what to do with the rock hard stuff – can I remelt and add to a cocktail or re-purpose it in any way??
Thanks!
I don’t know if this will help anyone else or not, but I also had trouble with these being really hard (one corner shattered when I first tried to cut them). I used the microwave to make them soft enough to cut, and then brought them to the office the next day, where they were perfectly soft and fabulous. Turns out, if you’re like me and keep your house/apartment cooler (mine was 63 degrees when I first went to cut these), they’ll be hard, but if you put them in a warmer place (like my office which was 75 degrees), they’ll be just fine.
I just wanted to let you know I love love love these caramels. They were the favor at my baby shower a year ago, and (me being rather on the crazy side), were wrapped up in jars and offered as a gift to the nurses both in the labor and delivery and mother-baby wards at the hospital when my daughter was born!
The one helpful hint I found from all those batches — King Arthur Flour (and probably other places) sells a boild cider syrup that replaces the reduced cider perfectly! It keeps you from overcooking the cider (did that a bunch), burning the cider (did that once), and spending all day on these (it cuts down to a pretty quick project)!
My mom makes your recipe of apple cider caramels, but she adds a teaspoon of cayenne to it as well. I recommend you try it, it is fantastic!
oh my, I just made these yesterday for Thanksgiving. Promptly hid them away in a tin, but I am sitting here at work thinking of how soon I can get home and get my hands on another one (just one…no one will know). So good.
Made these recently, and doubled the batch because I’m a glutton.
It somehow took all day; possibly because I had to choose between “boil over” and “slow simmer” for stove settings. Still worth it.
I cooked them up to 260 degrees, the very bottom of the “hard ball” stage, as that was the temperature at which the goo firmed up nicely when dropped in water. (All my life I’d thought of those sorts of tests as very mysterious, but I finally realized it’s simply testing “what will this be like when it’s at room temperature?”) My caramels came out a perfect consistency, and don’t stick to either wax or parchment.
However, I used Morton’s kosher salt, and it was a mistake. Most of the caramels are fine, but some leave numerous chunks of salt in your mouth, since the caramel dissolves before the salt does. If I do this again next fall, I’ll use something like margarita salt, use less of it, and sprinkle it on top of the caramels in the pan, to both insure an even distribution and let one taste it and the caramel at the same time.
I wasn’t sure where to ask this question, but as you say you read all comments….I’m making your Deepest Dish Apple Pie, um, day after tomorrow, way to be last minute, I know. Would it work with a double crust? Or would this mess up timing and everything? (I’m so trying not to be all fangirl and I’m failing. I’ve really enjoyed making (and eating) everything on your site and you book. A million thank yous!)
Mary — Thank you. It will… ish. My primary concern with a double-lid approach is that once they’re crimped together, it’s going to be hard to keep them fully ON the springform’s top edge and not drooping over it. Because you have to unlatch the springform sides, I imagined it could really tear the pie corners with a double crust. But, I don’t think that a tear or two has ever made pie less delicious. I would just be super careful when unlatching the sides and cut away any place that you imagine might be a problem.
Hi Deb!
I came across your recipe last year, and made a bunch for Christmas gifts. The flavor was UNREAL! It was really hard to keep from eating them all myself!! I found the process very time-consuming, especially since I had a bit of trouble getting them cut into squares, as they kept shattering instead. Sooooo…my pieces came out in a variety of sizes and shapes (LOL!), but they tasted wonderful, and the eating consistency was just right.
I finally got around to sharing a link back here on my blog (http://whatscookinwithfaithy.blogspot.com/). Everyone needs this recipe!! <3
Thanks so much for sharing.
–Faithy
Trial and error tip: if the caramels are shattering when you try to cut them, throw the whole pan into a 200 degree oven for 5 minutes (or less -watch it). They come out perfectly cut-able.
I’ve made these several times, but yesterday was the first time I followed the recipe and used light brown sugar instead of dark brown — I think I like the intensity of the dark brown better :) Used my bench scraper/dough cutter to cut them, and it worked much better than the oiled knife (or maybe I just made them a more workable goonies this time?). Thanks for all the fantastic recipes Deb. Happy holidays! :)
I just made a batch of these for Christmas gifts and they are just as wonderful as I imagined. Several more batches coming up… I used canned coconut milk instead of heavy cream as there’s lactose intolerance in our family and it worked perfectly. Thank you!
Can this recipe be doubled successfully?
Colleen — Yes.
count me as one who ended up with the rock hard variety. thinking I should have taken them off just as it came to 250, instead of waiting for a rise just above. still tasty, albeit a dentist’s nightmare in the hard candy stage. We will try again, although likely not until next year. I’ve made lots of candy before and thought this looked great in the cookbook. after the fail, i thought I’d look to see if it was on the website and how others made out. Sounds like most people found success.
Congrats on your gorgeous book! Been following your blog for a few years now and I trust the book will be every bit as, if not more, amazing! Love the unique flavor of these caramels! :)
Just made your caramels – Fabulous! Such intense tangy, complex flavor!
I only went to 248, figuring the temperature might rise while I dumped in the cinnamon and salt – but they ended up a bit too soft. So, I put the sheet of caramel back in the pan, and went to 252 – they are perfect!
I didn’t have fleur de sel, only coarse salt and kosher – coarse seemed just wrong, so I used 1 1/2 t. kosher – it turned out to be too much. Not that it ruined the caramels – but next time, I might use 3/4 t.
And, my favorite caramel trick – use a silicone pan, if you have one. No need to even butter it – they are fabulous with any kind of candy, chocolates, etc.
I was looking for a caramel recipe and found this blog of yours. I have your cookbook in my daily arsenal. I love books, I love reading, but I find that my cookbooks and I have a special relationship. Each book is like I have a personal relationship with the author. Each of my books is named by the author in my household. I love picking up your book and saying “Let’s see what Deb has for us today”
I don’t know if you look at these questions with such an old recipe, but I’m making them for my son’s wedding. They want them in the goodie bag for the hotel guests! I have to make lots and was wondering if I could double the recipe, and then put it in a 9×13 metal pan. Any advise or suggestions…..??? Thanks!
Arlene — I think it should work fine.
Ok….trying it now. Keep your fingers crossed!
We had a bear rip a large branch off of our apple tree, so we decided to steam juice the apples so as not to waste them. I searched for recipes using apple juice and stumbled upon this one. I’ve never made caramels before, but let me just say OH.MY.GOSH. these are the most awesome things I have ever made! My husband and I have decided this would also made a scrumptious sauce for vanilla ice cream.
The actual boiling time once I added the butter and cream was quite a bit longer than the recipe’s — almost 30 minutes. But, maybe I didn’t have the temp high enough?
These were easy to make, and EVERYONE loves them. I had a bad experience making caramel before, but this is easily my new annual treat. I cut them into modest-sized pieces so I could mail them out to a lot of people (accidentally 144 plus the pieces I ate before counting…) and they were still a good mouthful.
Just a note to say I make these EVERY year (much improved since my first undercooked go at them) & am still head over heels in loooove with these…and you/your blog. Le sigh.
I just wanted to let you know that I make these multiple times a year and they never get old. I actually rarely make a single batch at a time anymore; usually at least double or even quadruple batches. Everyone in my family, work, and neighborhood knows about them, so no matter how many I make, they are gone within a week. Thanks so much for your culinary brilliance!
I’ve had this recipe pinned for a while and just made it today. Recently we got six bushels of cider apples from a local orchard and made a whole bunch of fresh-pressed cider with them (in addition to canned apples, frozen apples, and baked goods).
We don’t use white sugar so I subbed coconut palm sugar and they turned out great (just darker). Also, as someone else noted, it took much longer to get to 252 on the candy thermometer; I was afraid the caramels would be too hard, but once taken out of the fridge, they were the perfect chewy texture. I got sick of twisting the ends of the waxed paper to wrap them and opted for folding them underneath – they look fine to me!
I also made a caramel sauce using coconut milk recently and might try this recipe the same way, since I don’t usually have heavy cream in the house.
Greetings from Norway ;D
My hubby works with the local symphonic orchestra, and one of the musicians had made these and kindly gave away some at work. They are AMAZING! Thanks for sharing this wonderful recipe, and thanks a million for sharing some love for us “metric people” on the other side of the Atlantic ;D
I’ve made these many times now and they are sublime. You can also sub out the apple cider for things like reduced passion fruit juice. This recipe never fails me!
Question for Deb (or anybody who has made these apple cider caramels and is willing to answer). :) I’ve made loads of caramels but have never seen a recipe that doesn’t use corn syrup. Doesn’t the corn syrup help keep the caramel nice and chewy, and prevent crystallization? My real question: Do these really work, and do they stay caramel-ly after they are done?
Also: I never store caramels in the fridge, but wrap them in cut-up parchment with the edges twisted and leave them at room temp. Has anybody made these and left them out, and do they hold up OK?
THANKS IN ADVANCE!
– Holly
Holly — You’ll be just fine without it. The caramel/s that are at great risk of crystallizing, I’ve found, are the ones that begin with a sugar-water mixture; the water is the problem. I rarely use corn syrup in caramels, and have never missed it.
HI! I want to make the Heart-Stuffed Shells in Lemon Ricotta Behcamel for dinner on Saturday…can I make them in advance? Freeze them? Or do I need to assemble the afternoon / evening of? Thank you!
Amy — You could probably have them all assembled and ready to bake for a day before doing so. However, a dish like that (like lasagna, too) reheats really well. You could fully bake it, or just bake it until it’s just starting to get color, maybe 2/3 to 3/4 of the way, and then when you’re ready to serve it, finish it off. Hope it’s a hit!
Question – I gave these as gifts last year and have had so many requests again that I’d like to start early. I know they will store for a couple weeks at room temperature but, lol, no. They will be stored in my mouth. Which is not a good storage spot. Can I freeze these guys if I wrap them well, or will it ruin the texture?
Ashby — I haven’t tried freezing them but I’ve definitely kept them in the fridge for months, even.
Hi Deb,
Is there a special reason why you should use a metal pan? My 8×8 is glass….
Nope, you can use any type of pan you’d like. I just have metal ones.
Love love love these! I have been making them for 2 holidays now (2 yrs in a row). THey come out great. EVeryone loves them. I roll mine into golf ball sizes and put them in wax paper. Thanks again for the great recipe!
Could you refridgerate and then take them out to stay fresh or is room temp best?
Mia — You can do either. And thank you.
Thanks Deb
I made these for my husbands co-workers…people were hugging me and I received multiple thank you cards…like, handwritten. So, these are magic.
I made these for the second time and used a pizza wheel to cut them, it was much easier to cut that way then with a knife. I sprayed it with canola oil once and then it worked like a charm. just thought I’d let you know. They came out fabulous as usual.
Fab recipe! I’m thinking of gifting these to my professors. I love cooking from your book (the rice gratin is my fave), and this recipe was perfect for testing out my new infared thermometer.
My (Nor Cal) farmer’s market has cider, and it created little chunks of solid matter as I boiled it down. Not pretty, but not a problem. I used the shelf stable whipping cream from Trader Joe’s with no adverse results, in case anyone else needs to know. My 9×9 pan is in use, so I used a 9×13 and shored up the sides a little. None of my ad-libbed changes seemed to affect the quality of the outcome, so here I sit with me third…okay, my fifth caramel, typing one-handed. The cider makes these so lovely and tart! Thank you Deb!
Update! i made these last night, but using peach juice leftover from thawing out fruit for jam-making in place of the apple cider. They’re delightful, and really held the peach flavor!
Deb,
In regards to the sea salt flakes, do they do offer anything different than regular sea salt would? I mean the flakes kind of melt, don’t they? So in the end is there a difference?
Also, I made them a second time the same way and for some reason the consistency turned out significantly softer and therefore less satisfying. Apparently, getting consistency here can be difficult.
^ Note: the only thing I changed from the first to the second batch was that I used the sea salt flakes you recommend instead of the fine grained sea salt that I used in the first batch.
Hi Mark — Mostly, because the flakes are so thin and light, they’re able to impart a milder hint of salt than regular, usually coarse, chunks of sea salt would. The flakes should not melt. Re, consistency, yes, the trickiest thing is getting the same reduction each time, which is of course nearly impossible, so some batches might seem softer than others. I just try to reduce the cider as much as I can without it burning.
Deb – Loved these as candies when I made them last fall. This year, I am thinking about adapting this as a caramel sauce for Rosh Hashanah. What changes would you make to get a smooth sauce as opposed to solid candies? Thanks!
Hi Deb – I’m planning on making the buttered popcorn cookies this weekend and I just so happen to have a bag of kettle corn in my pantry that I need to get rid of so I don’t eat it all myself. If I subbed kettle corn for popcorn in this recipe, would you recommend making any tweaks to the sugar content? I mean, I’m not totally opposed to really sweet things, but I would hate to go overboard on the sugar. Thanks!
Hey Deb – fall has hit so I had to make these amazing caramels but thought – wait!!! What if I made Apple Cider Caramel Corn?!? It took some digging to find a recipe that works well enough but I finally did! I took your recipe but only boiled the caramel to a soft boil (about a minute) so it was like a sauce. Then I poured it over fresh popped popcorn, stirred it up and baked it at 250 for 10 minutes, stirred popcorn, than baked an additional 10 minutes. It’s a little gooey but not unbearable. The only thing I wish I had done differently was let the caramel sauce cool just a little before pouring it over popcorn – I shriveled half of it up! Tasted phenomenal though so thank you for the recipe!
Victoria — That sounds delicious. I’ve been eager to make apple cider caramel sundaes… perhaps this fall, at last.
Hi Deb! I LOOOOVE your recipes. You are my bible.
I am thinking of making these to put in the hotel bags for my wedding later this month. I saw that they keep in an airtight container for 2 weeks but what if I just toss a few wrapped in a bag – will they keep for 2-3 days? I have to drop the bags off at the hotel on a Thursday and many guests won’t check in until Sunday. If they won’t be good by then I won’t bother.
Thanks so much!
Jamie — Yes, they will definitely keep.
Years late, but thank you Lisa (#1257) for the confirmation that half and half will work! I’ve got my project for today’s munchkin-naptime!
Hi Deb,
I love the taste of these caramels! So brilliant. I, unfortunately, used wax paper instead of parchment to line my pan and it stuck to the bottom of the caramels. Is there any way to get the paper off now?
Oh, holy WOW. I’ve been wanting to make these for forever (well, since I first got the book on release day!) and hadn’t ever actually done it – largely because I’ve never made candy before and was super-intimidated, and also because I couldn’t find a time when I actually thought I needed to make so many of something. Well. I made a double-batch last night in a 9×13 and they are *incredible.* I needed to make something for my husband to take to his family for Thanksgiving (so it had to be able to be made a few days in advance and travel well) since we’re each going to be with our own families this year, and these were just perfect. They came out PERFECTLY.
I thought my husband was going to pass out when he saw how many I had to wrap – and thanks to the comments above I went ahead and skipped the wax paper in favor of parchment (thanks commenters! good call!) – but they are just amazing. For the double-batch, it took my 8 cups of apple cider just over 1 hour and 20 minutes to reduce properly, and whoever said this above was right – all the magic happened at the end – the last 10 minutes of that were when it got all nice and dark and syrupy (was thinking it was never going to happen, and then, BOOM, it did!). I did cut them a little smaller than suggested and they’re still a mouthful – but I think they’re the perfect size. I got about 175 caramels out of my 9×13 pan. And using a pizza cutter (oiled) to cut them worked great.
I already put the caramels for my in-laws in a tin and wrapped/tied it with a heavily-knotted ribbon so they don’t mysteriously disappear before my husband arrives with them. Glad I made extras, though, for my family’s Thanksgiving… and, you know, a couple for my husband and me (though he begged me to tie them all up because he couldn’t stop eating them).
Apologies for the super-long comment… TL;DR – AMAZING AND OBSESSED and I already need to find an excuse to make them again.
Oh, one quick addition to my earlier comment, since there’s been some discussion of saltiness in the comments above – I used fine sea salt instead of the flaky kind – and used just under half the recommended amount (so for the double-batch of caramels I was making, instead of using 4 tsp of flaky sea salt, I probably used between 1 1/2 tsp and 1 3/4 tsp of fine sea salt). They really came out perfectly salty – a nice salted flavor but not at all overpowering.
Deb, I ate these when you demoed them at the Napa stop of your book tour, and I tried making them two years ago as written (with 2 tsp of Maldon) and they were much too salty for me– though I am especially sensitive to salt levels. I made them again last night with 1 tsp of Maldon, and they are just absolutely perfect in every way. They are an ideal bring-along to an extended Thanksgiving weekend, and so much easier to pack than pie :)
Deb help!! My caramels wont come off the waxed paper sling. They taste amazing tho
Thanks for these, Deb. I come back to them every year!
The first time I made these, I made them with a half gallon of cider rather than a quart (ooops!), but they were amazing. This year, I cooked the caramel to about 235, cooled it, thinned it with enough heavy cream to make it pipe-able (about a cup), and used it to make filled caramels coated with the dark chocolate from Trader Joe’s. They were AMAZING. Love the dark chocolate with the apple. If making filled chocolates were not such a project, I would make another batch this year.
I’ve been making these each Fall since you first published this recipe on-line. Since my daughter has crowns and now braces, she doesn’t (and shouldn’t) eat them, so I’ve decided to save myself the time and effort of cutting them into small pieces and just leaving them as one large unit, which I keep wrapped in the parchment paper and stored in the refrigerator. When I want a bit, I just take a bite off the big square and put it back. Feels decadent, which is all the more pleasurable – and justifiable since it’s apple cider, therefore a fruit, therefore healthy. Therefore, I need to go make a batch right now…
I know this is an old old post, but I want to let you know Deb that I’m working on my 4th batch this week, everyone keeps requesting more for holiday sharing. I’m glad they are a hit but sad that they are taking over my Oma’s spritz cookies as my most requested. My fiance has started calling them ‘crack caramels.’ Thanks for the phenomenal recipe!
I didn’t trust the quantity of salt/cinnamon, so I added half, poured the caramel out then tasted it and decided it needed the rest, so I sprinkled it on top. I would recommend!
For those who want to start out with Wood’s boiled cider (which is available from King Arthur Flour/Baker’s Catalogue as well as Amazon) – they claim the cider is reduced from a gallon to a pint, which is that 8:1 ratio that is the same as the recipe’s quart to 1/2 cup. Although you could reduce it further, it is certainly a reasonable place to start. (As of today, a pint costs $12.95 from the Baker’s Catalogue, and much more from Amazon, whereas a gallon of cider in my local market is $4, so it is not cheaper – but it *is* a time-saver.)
A double-batch works really well in a 9×13 pan, too. But they disappear really quickly…
Just wanted to say that these really are amazing. I’ve been making them every fall since the post. Thank you so much for the recipe, truly a favorite of mine!
These are amazing. I have made them multiple times, giving them to friends as a gift over the holidays and as thank-yous. It definitely has some steps to be careful around…it always seems to take longer to boil down the cider than i expect, but it is all worth it. I will make these every fall.
Fresh unpasteurized cider is sort of rare in my neck of the woods, but when cider was pressed at a block party in my neighbourhood, I took some home and made some of these and they are delicious and I’m hoping I can get my hands on some more cider.
Can they be made with preserved/pasteurized cider/juice?
I think so, but not juice (which tastes very different to me).
Yes–my bad, dang it. I had to throw the whole batch away. Starting over and will just use a bit of kosher or similar.
Can you freeze these?
You can make your own cider by grinding apples with a little water in a blender, and straining it through a sieve. Hope this helps!
To make this into a caramel sauce (instead of candies), would I just have to reduce the amount of butter?
Hi,
I tried out the recipe, but my candies turned out harder than I think they should be. Do you have any suggestions on how to fix this the next time?
Candy thermometers are rarely as accurate as they should be. They might have gone a few degrees too hot. You might try a few degrees lower next time and see if it helps.
This happened to me, but I managed to salvage the caramels by melting the whole thing again (slowly!) and adding more heavy cream. Worked perfectly!
Hi! I’ve ended up with the same problem as you. Too hard of an end product. Other than slowly melt and add more cream did you do anything else? Like boil again? How much more cream do you think you added? Any help would be great! :)
Also, altitude makes a difference. I am near Denver, over 5,000 feet, and so I have to keep my boiling point lower or I end up with hard candy… also delicious, just not the goal.
Hi Emmy – I’m here in Albuquerque (similar altitude). I am trying to work with a lower boiling point as well, but I think I’m still cooking off too much liquid. I have successfully made hard candies (that I have fixed) twice. Have you found a temp/cream combo that has worked well for you?
Thanks ~ Wendy
Oh, lord. If you are even vaguely considering making these, DO IT. I cannot even believe how good these are. They’re juicy and buttery and tart all at once. Not too time-consuming and quite easy to make, even without a candy thermometer.
Dangerously good
I make *hundreds* of these babies every fall (and normally a batch or two throughout the rest of the year as well). Living in Quebec, Canada, apple cider is fortunately readily available and CHEAP.
If you have not made these, please do. You’ll be doing yourself (and anyone you share them with) a favor. It’s like melt-in-your-mouth apple pie, without the crust.
Hello Deb! So I LOVE these caramels, and have taken to freezing apple cider so that I can make them at any time of year. :) :) I am not a fan of the criss-crossed parchment, though. I think we need to invent some type of 8 x 8 pan parchment paper insert that simply fits inside the baking pan without all the crazy wrinkles at the corners. My corner caramels are always so distorted, and not very pretty for gift-giving… maybe those are the ones that the cook is supposed to eat… Do you have any tricks to how to do this? Would love to hear! (ps. Three thumbs up on the book–love it!)
Hi! Random and you wrote this… 6 years ago, but I do have a tip! Cooking spray or lightly oil the pan (including on the sides before you put the parchment down, then smooth the parchment down with something long and flat (I use a pastry scraper thing) and then use binder clips if you have some or you could probably also use paper clips to keep it in place on the top. Also, If you just cut off the very edges of the caramel slab, it would make only flat edges, but that does still “waste” some (as if I don’t immediately eat that).
I have fancy (strong) cinnamon from Penzey’s, and I know you sometimes use something similar. Do you think I should halve the amount of cinnamon called for here, or did you use a strong one as well?
I use Vietnamese cinnamon, probably equivalent in that it’s a little more robust, and if I remember correctly the jar said to use 2/3 of what you would do a regular cinnamon. I do this if I want to keep the cinnamon flavor in balance; I do it here too.
Just made these today – so delicious! These were easier than I thought, just a little time-consuming. We don’t usually have unsalted butter, so I cut the salt a little bit, and it turned out great!
These are out of this world. I brought some in to work and people devoured them. The apple cider lends just the perfect amount of tartness and apple notes to complement the sugariness of caramel. I was nervous during the cider-reduction phase, having burned a pot doing this previously, but I found it happened 35-40 minutes in, just as Deb said. I heated my caramel mixture to ~245 degrees rather than 252, partly because my thermometer is off and partly because I wanted them softer. They’re the perfect consistency at room temperature – too hard to eat out of the fridge.
I tried to make these and, while the flavor was absolutely DELICIOUS, my caramels were WAY too soft and never firmed as they should have, even after spending the night in the fridge! This is my first time ever making caramel, so I’m sure that has to account for something?! Also I accidentally added the cinnamon/salt mixture along with the cream/butter/sugars as opposed to at the end, right before pouring into the baking dish. Maybe my cider wasn’t reduced enough? Or maybe I didn’t get to 252 degrees? I was so bummed bc as I said, the flavor of these was outstanding.
I just tried to make these and I think I didn’t let the cider boil long enough? It’s been almost two hours and they slosh in the pan. Not completely liquid but definitely not up for cutting. I’m putting them in the fridge overnight to see if it helps. First time making candy too!
Hi Deb,
One of my favorite Halloween candies are Take 5 bars – peanuts, pretzels, caramel, peanut butter, and chocolate. I’ve been searching online for a homemade version and all of them involve using prepackaged wrapped caramels, often melted with a little milk, for the caramel layer. Most say the wrapped caramels spread more easily and don’t cool to super hard caramel.
I’m not very knowledgeable about making caramels. Any advice on a additions to a homemade caramel that will help keep it a little softer? Or is it a matter of cooking temperature?
Hi,
This sounds like it could make one heck of an ice cream topper. What would the best way be to keep it loose enough?
The stiffness of caramel is determined by the final cooking temperature. If you cook it to a lower finished temperature it will be softer. I cook mine to 245 and get a good soft finish on them. There are a couple really good articles on the Internet regarding caramel softness and what affects it. Altitude actually affects it!
I’d add more cream, not cook it is as hot.
Is it crucial to use a metal pan? I was just getting ready to make these, but the only square pan I have is a glass 8×8. Will that work?
I used a glass 8″ pan and it worked fine. No problem.
You’ll be just fine. I like the crisp edge shapes of metal, is all.
I made these last night and wow, another winner! My husband said they taste like apple pie. I didn’t see that the recipe called for unsalted butter so mine were a little salty but I’ll fix that next time. So much awesomeness in a tiny package.
These caramels are really delicious. The apple flavor really shines.
On an induction cooktop on med-high heat, I found that the cider took almost 80 minutes at a low boil to reduce by half.
After 20 minutes of a rolling boil at med-high heat, the caramel temp held steady at about 225F. I had to transfer to a 5-quart dutch oven and increase to high heat for another 7 minutes to get to 252/soft boil on the thermometer.
Made these yesterday after wanting to try the recipe out for a while! The caramels are the perfect sweet for the fall season, and are absolutely addictive, for real! This recipe is surprisingly easy, I felt so ace making my own candy (something that seems complicated at first sight) at home! You don’t need a sugar thermometer. The iced bowl technique works perfectly. I’m in France so we don’t have apple cider, but I used very fresh and concentrate apple juice from the market and it worked great! And I used salted butter so no salt flakes. Nothing to change in this recipe. Or maybe a few drops of vanilla next time? I will absolutely do it again throughout this winter.
Really strong apple cider tang flavor even with just using TJ’s off the shelf. Recipe worked out well though cutting the softer caramel is challenging for me. It does happen to be a super humid day here in San Francisco. Thank you for the inspiration!
These are soooooooo yummy, and are perfect for Christmas gifts–if they don’t get eaten before I ship them, that is!!
Deb,
This recipe is PURE MAGIC!
I am often won’t to adulterate a recipe here and there. This one took my little nuances beautifully and I have only you and my sub-par cider to thank.
As always, much love and PLEASE keep the good stuff coming!
Deb, I’ve been making these every autumn and they’re absolutely my fav, fav, favorite recipe of yours.
I can’t thank you enough for this bit of awesomeness!!!!!!!!!!!!!!
I just made these, and I must say they are the best tasting caramels I’ve ever tasted, let alone made.
The sweet autumn tang of the apple cider is mouthwatering, and the salt balances it perfectly. (I tried them with walnuts and with chocolate, but they are really perfect exactly as is.) Pasteurized cider worked fine.
Boiling up to 252 took longer on my stove — about 15 minutes at medium-high. But I had to switch pots (after reducing, there was burnt cider on the sides) so it had probably cooled off.
I used half white sugar and half brown — 3/4c each. And added 1/2tsp vanilla. Next time I will add a pinch of clove with the cinnamon.
Cutting them was a plague, even buttering the knife each time — I ended up scoring them and putting them in the fridge. Cold, they broke perfectly along the score lines.
How much “less” salt is recommended? I used a scant 1-1/2tsp Kosher.
Thanks for the tip about scoring, chilling, & breaking the caramels! I’ll keep that in mind when I make these treats.
SO helpful, thank you!
Oh yes! These are fabuolus. They taste like I’d imagined/hoped toffee apples would taste when I was about 8 years old. Superb, and double brilliantly – because one quantity is never enough. Thank you Deb!
Finally made this recipe after years of contemplation…don’t know why I waited so long to make it. I used 1/2 teaspoon of kosher salt instead of 2 teaspoons of Maldon sea salt. It had just enough salt for the kids’ palates, though I would prefer a touch more salt myself. Tastes like Apple pie filling that had bubbled out of the crust and caramelized. So good…
What a great recipe. I ended up using scissors and coconut oil to make my pieces. That worked really well. Also had candy fail on my 2nd batch when I wasn’t keeping an eye on the cider and boiled it to a hard tary mess. Didn’t stop me from cleaning that pan and runnning to the store for more cider. And these little not the most digestible morsels just taste so bright with the cider/salt/cinnamon combo. Plenty to share. Thank you
Made these (for the second time) for Thanksgiving this year. It took a long time to reach 252′ and in the end my caramels were a bit softer than I like. So I will cook longer next time. They are a pain to cut and wrap, but soooooo worth it. Garnered many compliments, and will make them again for Christmas. Thank you for another great recipe!
Deb, help!
I doubled the recipe and threw them in the fridge overnight – this morning they were really soft. Is there any way I can save them? Boil them again??
I boiled them again – it worked! Might have boiled them too long now…extra tooth-sticking. Ah well, I know it works to boil it again.
How would you recommend to get these a little firmer at room temp? Less fat or more cooking?
Hi Andrew,
See my comments above! Boil again for another 5-10 minutes (I did 10-15 and they got a bit too hard).
I’d say either a touch less cream or a slightly higher cooking temp.
Hi Deb,
I’m not one to write authors and famous chefs and such… but I HAVE to tell you…THANK YOU for Apple Cider Caramel recipe. I bought your first book a while ago and just got around to making these. Actually I made a batch and it went so fast that a few days later I had to make another batch. I mean I HAD to make another batch!! Transcendent… at least for the 10 seconds it takes to devour one of these. I of course shared both batches but could have eaten all myself. ALL who tried them LOVED them! So many thanks again for sharing your recipes and culinary inspirations with the rest of us!
I love this recipe and will be making another batch this year. A tip for those of you who don’t want to spend a long time reducing the cider. Pick up the boiled cider syrup from King Arthur’s flour — it works perfectly.
Can you use coarse kosher salt instead of flake salt? I don’t have any locally and I want to make these now :)
Yes, but limit it to a couple pinches.
Let me begin by saying that I love these so much, I’ve made them five times this fall. I also modified the recipe to make a sauce that I put on pies for thanksgiving (and gifted to 5 dear friends). I should also say that I am new to candy making.
I’ve noticed that after chilling and wrapping the caramels, they become unbelievably sticky, completely lose their shape and adhere to the parchment I have wrapped them in. I love the texture/chew and flavor, but is there any way to help them keep their shape other than keeping them in the fridge?
Let me also note that I’ve tried higher cooking temps and it turns the caramel into a space age polymer that effectively removes all fillings! Not recomended!
Did you try using waxed paper to wrap them in? For some reason they work better during the setup process on parchment paper, but the finished product needs to be wrapped in wax paper. I’ve made the mistake of wrapping caramels in parchment before and it doesn’t work so well.
HOLY MOTHER OF ALL THINGS DELICIOUS! These are DEFINITELY in the top 10 of best things I have ever put in my mouth, and I’ve put a lot of things in my mouth. Maybe it’s my pregnancy tastebuds speaking, but bless you woman, bless you.
I say all that and I even screwed up the salt. I used all of my fancy “flaky” salt on less important things and settled for regular old sea salt. This was a mistake. The salt ended up settling almost all together in the pan, so we have a few super-salty/crunchy pieces. Oops. I’m making them again later this week, not because I’ve scarfed all of the first batch, but because I’m giving these for Christmas presents. I’m going to adjust the salt and use my salt grinder to see if I get better results.
These are so easy and so good! While the caramel was coming to a boil, I realized I had a digital meat probe-style thermometer and that worked really well. Unfortunately, I didn’t think of it before I burned my fingers while trying to see if the caramel ball floating in the ice water was firm enough…
They remind me a lot of the incredible caramels from Jacques Genin. Deb, if you haven’t been to his shop in Paris, you absolutely must go and get his caramels. Mango is the star, but ginger is my favorite. And the pate de fruit!
I make these every Christmas Eve, and they are divine. They turn out perfectly, and people think I bought them. My cousin even stuffs handfuls in his jacket pockets. You’re going to need multiple batches;)
I made these when I wanted to bring a treat to my friend’s house and I was between ovens. I am pretty much a perfectionist when it comes to following directions the first time around and I am pleased to say they came out perfect. The texture and the chew is perfect and I am glad I used a candy thermometer to get that just right. I am immediately inspired to try this with different juices. I was thinking cherry and a bit of ginger juice or powdered ginger might be nice.
Hello – love these caramels and I’m getting rave reviews. The third time was the charm with just the right texture (2nd time – I didn’t cook long enough after the sugar/butter/cream and the sugars didn’t 100% dissolve – bit grainy – though still tasty). But on time four I was following the same process and the cider bubbled up while reducing and then was burnt – yuk! I did use defrosted cider (but the same cider from a local farm – just a bottle I had frozen). Any ideas as to why? I used the same pot / same temp and was timing it as I have the first three times (with success). Thanks!
Is the cookbook still available? The cost? Thanks
Yes, this is still for sale/in print. List is still $35 but most stores have it for less. Here’s the Amazon link.
I have made this recipe so many times I’ve lost count. Around this time of the year people start asking me when I’m making these again, so I’m about to make another batch! I’ve also used some leftover caramels and melted them and used them for the caramel glaze of the apple mosaic tart (that I’ve also made a million times), so you can say it’s a dual purpose recipe for me!
Congrats on the book!! It looks fantastic and I can’t wait to check it out.
Hi, love this recipe! Made these countless times and folks keep asking for more! Thank you for discovering this one!
Fyi…you can make these year round.
Use the Simple brand natural apple juice (in the refridgerated section) it has all the sediments like apple cider… just toss in an extra tsp of cinnamon at the beginning of your boil.
Also, my tip for cutting caramels is to freeze them for 5 minutes.
Chilled caramels are SO much easier to cut, nothing sticks!
Made these as a last minute Halloween party treat yesterday…WOW! I need to make them again immediately because my husband is devastated that they were all eaten :) No candy thermometer and they still turned out perfectly. Thank you!!
I made this with less sugar because that was all that was in my cabinets (2/3 cup white, 1/2 cup brown). That didn’t seem to affect the recipe adversely actually, but I made the mistake of not correcting the salt level to match, so it was WAY too salty (I subbed 1 tsp Hawaiian sea salt + 3/4 tsp Kosher salt). Next time I will cut down the salt to just 1/2 – 3/4 tsp Kosher, I think.
I’m curious as to how many caramels this makes if cutting into 1×1 squares. Trying to decide if I need to double recipe and how many squares to cut.
It makes a lot of caramels! 1″ square is a little big, i think. I do about 1/2″ square and they’re little treats. I didn’t count, but wrapped they almost fill up a gallon ziploc. I’ve doubled the recipe in the past and that makes A TON!
These were so good! I added some star anise, cinnamon sticks, cloves, and allspice while I was boiling the cider and strained them before adding the other ingredients. Yum!
Hi Deb! I sent an email but read that I might have a better chance of a response here :).
I’ve made these amazing caramels and love the recipe. I’d love to include a variation I made with miso (apple cider miso caramels) in my upcoming cookbook Pastry Love. I would of course credit you and your wonderful blog and book. Please let me know your thoughts. Thanks and best, Joanne Chang, Flour Bakery+Cafe
It would be a great honor! I’m thrilled. I’m sorry I’ve been slow this week, I will fully respond tomorrow.
came out great! let temp get to 248 before pulling it from the heat. perfect texture.
I’ve made these using the boiled cider you can get from King Arthur Flour, so it certainly cuts down on the prep time. It’s also a wonderful addition to apple pie and all other apple-y desserts and it keeps indefinitely in the refrigerator.
I wish the name of these caramels did a better job at getting across how DELICIOUS they are!! The tartness goes perfectly with caramels. This recipe may ruin you for other caramels :) I am at 3700 feet so I only heated them to 240. The texture at room temp is perfect. Keep an eye on the cider when boiling… it takes a while but goes fast at the end!
I use a pizza cutter to cut caramels 😀
Has anyone tried this with a non-dairy cream?
A few people:
https://smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/#comment-773071
https://smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/#comment-773088
https://smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/#comment-773259
THAT”S what I needed to know about, a non diary cream….the links you posted didn’t work?
Nevermind, for some reason they all worked when I went back! many thanks!
I made a mistake while making it and threw the salt and cinnamon in with the sugar, cream and butter, but they still tasted great. So no worries if you make the same mistake I did.
Great recipe, a favorite of mine every fall!
What is the nutritional information for the apple cider caramels (serving size, calories per, sugars per, etc.)?
I don’t include calorie counts because there usually too many variables in my recipes but I use this recipe analysis tool when I want to check information.
That calorie counter site no longer exists it seems. So for those interested I can suggest using this nutrition calculator https://nutriely.com/recipe-builder
I just made these delicious caramels because I couldn’t resist the title! They taste like gooey bites of apple pie without the crust. So good! The directions you provided were spot on and made it a breeze to make a new recipe. Thanks for the great recipe!
Question on the caramels: I just made these and they’ve been in the fridge for about 45 minutes. They feel solid so I cut them into the small pieces however they are sticking to the wax paper and not wanting to come clean. I am assuming it’s because they’re not fully hardened? Are my candy-making instincts correct?
Don’t use WAX paper — you need to use PARCHMENT paper. :-)
dammit I used wax paper too and it’s full stuck on the bottom!!
I had the same experience— reduced to between 1/2-1/3, then got to 252, and they are delicious, but suuuuper soft, even right out of fridge. I’m tempted to cook them again, because this texture is off-putting.
This was my first time making candy because I do not have a candy thermometer. I threw caution to the wind and used your suggestion about dropping a small amount in very cold water. They came out amazing! Thank you for this wonderful recipe!
Made this last night for an attempt at treating relatives in NM. We fly out very soon to visit their new stomping grounds (they relocated from the PNW a few years ago, bummer for us). Something told me they might miss autumn here…so what better to bring than apple cider, in caramel form?!
Anyhow, these turned out almost perfectly. I say almost, because they look exactly as pictured in the post: perfect color. The temperature was right. Everything turned out this one time. I was positive I’d burn the caramel, but with mise en place, the whole process unfolded seamlessly. (Using a rolling pizza cutter blade–oiled, of course–helped separate out the pieces.) They taste almost like I would have imagined. The one thing keeping them from being right on the note that I wanted is that I simply used sea salt instead of Maldon, and to add insult to injury, I used the same exact amount, 2 tsp, and while I stirred thoroughly to distribute them, they still left some pieces incredibly salty and completely missed other pieces. So it’s a grab bag: will you get a salty piece, or a cidery piece, or a salty, cidery piece? Took them in to coworkers today to get an opinion whether they’d like to try the “perfected” version again in December or January.
I will try this recipe again one more time to be sure exactly how they’re meant to taste, so I can finally decide whether to turn it into something I do every fall. Lesson learned: use the Maldon salt! We don’t have it, and we have like 5 different kinds of salt, so I thought the Maldon might just might be too extra for our pantry. Bad call. I’m going to seek it out before the next try. I do think they deserve to be doled out as an post-Thanksgiving meal treat. :-D
I was extremely worried that I hadn’t cooked off enough of the liquid in the cider, and I was right! They still turned out perfect, it just took a bit longer for the mix to reach 252 (about 25 minutes instead of 5). I just kept an eye on it and the excess liquid cooked off after I added the sugars and butter. It hovered at around 217 until the last five minutes when the temp FINALLY started rising.
Is it easy/recommended/okay to double the recipe??
I made these a couple of weeks ago, and they are perfection.
If any France-based readers are looking for a nice but inexpensive cider/juice to give this a whirl with, definitely try out the LeClerc brand “Bio Jus de Pomme Trouble.”
That’s what I had on hand, and I’ve always found the flavor to be comparable to pressed cider, so I gave it a try–better to experiment with a juice that costs around 1.75 than 5 euros! Next time, I’ll try it with fresh since these turned out perfectly.
My candy thermometer was out of battery, so I used the soft ball method of testing, and it turned out well. Unfortunately, I accidentally left my tin of these next to the stove, and the next day boiled pasta right next to them! They were still delicious, if a bit flat, since I only cut them and layered them between parchment paper…
These are seriously addictive. If you have no self control, do not make them. A few comments though: I’ve made these a few times, and I find it to be a bit salty (and yes, I use Maldon’s). And that’s saying a lot — I love salt! So I’ve cut it down to about 1 teaspoon and sprinkle over the top. I also cut the white sugar to 3/4 cup. Keeps more of the intense apple flavor.
Made these for the first time last night. The taste is amazing, but they stuck to the parchment paper and are unsalvageable. The top was also light in color. Any suggestions? I really want I try them again. Thanks!
So I make these every Christmas (my mother in law’s favourite) and always wind up hating the sticky mess my knife becomes by the end. I had a brainwave this year and made them in silicone ice cube molds! Fill each mold about halfway, let them set, and then pop them out – no sticky knives at all :)
Hello! Do you need to spray the molds with cooking spray first? Thanks!
Came back to this recipe to let you know my husband still asks for these caramels after I made them for Thanksgiving 2012! Going on 7 years of making them, and we are never disappointed. Thank you and kudos for having recipes that far outlast “food trends”.
I’ve made these caramels numerous times and they’re always fabulous. I’m trying to make a larger quantity – has anyone boiled down the cider and then refrigerated it for later use? I need to turn out the equivalent of 6 batches (minimum), so was going to boil down 1 1/2 gallons of cider to about 1 1/2 cups (that should take a while) and put it in a mason jar for later use. Thoughts? Anyone try this even with a different quantity? Many thanks!
This is probably too late notice but just in case..yes I pressed a lot of cider this year and wanted to make a big batch of the boiled syrup to have on hand to make caramels for the holidays. After some research found that boiled cider can keep in the fridge for up to three months! If frozen, up to a year👍
Deb, these caramels are so good that I’m angry with myself for every day of the past seven years that they could have been in my life and weren’t!
The recipe doesn’t specify, are you meant to stir the mixture once the sugar and butter etc are incorporated, or not? The other caramel recipes I have made are not to be stirred once sugar is dissolved until after cream and butter are added. I’ve never made one that incorporates both at the same time.
It specifies: “stir in the butter, sugars, and heavy cream.” Stirring is fine. You’re not supposed to stir wet caramels (with water and sugar) while they melt but it’s not relevant here.
Wow! Just made a batch that’s cooking, but what I’m scraping off the spatula already tastes delicious. I’m a pretty mediocre candy maker, and even I was able to make this. I have a candy thermometer but when 5 minutes passed and it still wasn’t at 252, I tested with cold water and decided it was done.
I used a flour de sel and used less than what was called for of the Maldon, but I thought the saltiness overwhelmed the apple taste and was so sad I used much salt at all.
Fleur, not flour–darn auto correct!
Fleur de sel is usually coarse granules, right? The stuff I have for France is. If so, they’re definitely not what you want to use here — fine flakes are better.
My caramels turned out delicious! But unlike yours, they’re mottled from the solids that precipitated out of the cider as it reduced. Is there a way to avoid that?
I was inspired by your Instagram live to finally make these. They are fantastically delicious! As another commenter noted, they are buttery, tart and sweet at the same time. I used both candy thermometer and a digital instant read one and there was about a 12° discrepancy between them throughout the cooking time. Next time I will ditch the candy thermometer because I think the digital was much more accurate, based on the results. I only had sea salt, so I used about 1/2 teaspoon less and stirred it and the cinnamon in very well at the end. They are perfect. The only somewhat tedious job is cutting all the little parchment squares.
Lorann Gourmet brand “twisting papers” on Amazon work well! They’re pre-cut and never stick.
These are super tasty. I used pasteurized cider (couldn’t find unpasteurized). Not sure if it was because of this but it never turned into a dark thick syrup – I reduced it to half the amount and it was still very much liquid-y. It also took a LONG time to get to 252 (like – 20+ minutes). I should have put these in the fridge before cutting/wrapping – after setting at room temp they were hard to handle. Would have been way easier if they were chilled!
Pasteurized or unpasteurized won’t matter. You need to reduce by more than half: you start with 4 CUPS, continue to boil until reduce to with 1/2 cup. Hope this helps, they really are delicious!
Oh my goodness. I have made so many of your wonderful recipes and each time I try a new one, I say “this is my favorite for sure.” Now that I have made these, I KNOW no other recipe can compare. These are incredibly delicious and are our new (and forever) family favorite. THANK YOU!
It took me only seven years of staring at this recipe online and in Deb’s first book to get around to making it.
Wow! Intense, salty, apple-y. These have been a big hit. I mailed some to a friend and gave some away and, well, ate a few. I’m going to make them again soon to take for Thanksgiving with other dishes. I know they’ll be a hit.
I used colorful wax paper from the Container Store to wrap them.
Hi Deb, I love making these caramels, sooo delicious, but wondering if it’s possible to substitute at lease some of the sugar with honey…have you tried that?
I wouldn’t here, because honey is going to burn at a lower temperature. I’d start with a caramel recipe specifically formulated with honey in mind.
Hello! I’m a big fan of yours. Do you think these would freeze ok?
thanks
Thanks! I haven’t frozen them but I think they’d be okay.
Inspired by her instagram live video, I decided to give the daunting task of candy making a try.
Unable to find unpasteurized or ultra fresh apple cider, I resorted to 100% unfiltered honey crisp apple juice found in the non-refrigerator section…and honestly, these caramels are the best caramel I’ve ever eaten and it will be the best candy you’ve ever made. Even though it took me a couple of tries to get my preferred tooth feel (by adjusting temperature) even the bloopers are delicious.
Hands down, my favorite smitten kitchen recipe thus far…and I’ve made a lot!
Can you make this as a sauce instead of as candies?
The flavor is amazing!!!! Can you share with me why mine did not firm up? I have an amazing very thick sauce….But they did not firm up. HELP!
I’ve made them many times and i Have to cook for 20-30 extra minutes NOT 5 (electric stove, maybe that is why?) and that may be why.
Make sure that you are cooking on high heat. The cider reduction should not be cooling in between or it will take longer. It generally takes about 15 minutes for mine to reach 252, but you should also calibrate your thermometer. Test it in boiling water – should be 212 degrees farenheit. If not, adjust up or down accordingly. Hope this helps!
These are outstanding. I have made them every year since the book came out. I have a tip to share: use a pizza wheel/cutter to cut them. It’s much easier than using a knife, and I’ve never needed to use oil with a pizza wheel. Also, Amazon sells “twisting papers” in packs of 100, made by a company called Lorann Gourmet. It’s so nice just to have them ready to use!
So delicious and straightforward. Thank you! I have a question. As perfect as these are, I wonder if they would work without cream. That pure taste of thick apple cider is seductive. Do I need the cream for the chemistry, or is it there to complete the caramel taste?
Now I need to calculate how many wax paper squares to cut….
It helps keep them soft. It would probably be more hard or chewy without the cream.
Thank you. I forgot to say that the salted taste is perfect. Subtle, but clear. As for the cream, I might try it without. Maybe it’ll end up like salt-water taffy. If it’s really hard, maybe it would make a good cake crunch topping.
I finally made these and they are truly amazing. I successfully used Boiled Cider (purchased on Amazon), so it was quick to make.
I poured the mixture into a glass measuring cup and poured it into silicon candy mats (purchased on Amazon).
After they set, I layered them in a plastic container between layers of parchment paper and stored them in my fridge. I should have left more space between each piece because when they came back to room temperature, they spread into each other.
As everyone says, they are delicious and taste just like fall!!!
So tasty! I made these dairy free with coconut cream and margarine, and they turned out beautifully. I also used normal kosher salt and it worked fine, but I did cut the salt in half because my margarine was already salted.
I just made my second batch this week. The flavor of these caramels is outstanding!!! I follow the directions exactly and have noticed that I need to cook all of the ingredients together for closer to 7-8 min. to get to 252 (I use a candy thermometer). I find that cutting the caramels with kitchen shears (wiped with a neutral oil) is easier than using a knife wiped with oil. Also, I’ve used fresh apple cider and apple cider from a shelf and both versions turned out great. Everyone who tastes these raves about them. Thank you Deb!
If you don’t have access to apple cider, it’s quite easy to make at home! Just chop apples — no need to peel them — toss in the blender or food processor with maybe a splash of water to get them going and blend them down to a soupy, peel-flecked puree. You might need to stir and push to get them to blend, but it can be done. Put a clean dishtowel over a big bowl, pour in the puree and then squeeze/wring out all the liquid into the bowl — that’s your apple cider. Discard the flavorless apple solids in the towel. Yield varies based on apple size and juiciness, but the boring Red Delicious we have here in the chow hall in Iraq yielded a cup of cider per two apples.
These caramels truly were stunning — thanks for bringing the taste of fall to us here in 110-degree late-September Baghdad.
This is a great tip — thank you.
For anyone interested in a soft, slice-able topping-sort of version of these caramels, I found inspiration in Cloudy Kitchen’s ginger caramel slice. I cooked down a quart of fresh cider to about half its volume, then following Erin’s recipe, I cooked the cider with 14 oz. sweetened condensed milk, a stick (4 oz.) of unsalted butter, 90 g brown sugar, and 70 g honey until the mixture reached 232 degrees. (The fat began to separate and the mix was a little grainy at this point, but as a caramel experimenter, I knew it might happen and didn’t care.) I whisked in 3/4 t kosher salt, a bloop of vanilla, a tablespoon of ground ginger, and a scant tablespoon of cinnamon (this emulsified the split caramel), then poured it over the oaty-gingery cookie base. The traces of caramel stuck to the cooking pot and utensils were toothsome enough to indicate that the finished, chilled bars should set and slice well, but I won’t know for sure for another couple hours. Certainly, the flavor was THERE. I’m excited!
THEY’RE DELICIOUS, wow. Thank you for the inspiration and education, Deb!!
I accidentally modified this recipe and thought I’d share the outcome ;-).
I intentionally added another tablespoon of butter to make up for using half and half instead of cream. I cooked and cooled as directed, and have been nibbling the cooled product and marveling at the complex apple flavor. Then I saw my original ENTIRE stick of butter sitting on the counter. So I can inform you that this recipe with a tablespoon of butter instead of 8 oz makes a firm, sticky, moldable delicious caramel that melts in your mouth. Kind of the texture of a sugar daddy.
Now I am going to attempt to melt it down to add the butter in.
I accidentally modified this recipe and thought I’d share the outcome ;-).
I intentionally added another tablespoon of butter to make up for using half and half instead of cream. I cooked and cooled as directed, and have been nibbling the cooled product and marveling at the complex apple flavor. Then I saw my original ENTIRE stick of butter sitting on the counter. So I can inform you that this recipe with a tablespoon of butter instead of 8 oz makes a firm, sticky, moldable delicious caramel that melts in your mouth. Kind of the texture of a sugar daddy.
Now I am going to attempt to melt it down to add the butter in.
I love these, have made them multiple times with great success. In this case I do not have any heavy cream. Do you think I could substitute whole milk? Whole milk + a little butter? If you’d tried this I’d be really grateful to know, thanks!
Joanna, I have the same question. Did you try subbing milk and was it successful?
I made these for the first time and they are beyond delicious. I was intending to send as gifts, but my husband, son, and I might just eat them all on our own.
It took quite a bit longer for the cider to reduce, but the wait was well worth it. I also pulled off the heat at 248 degrees because I like a softer caramel.
Question: do you think we could substitute chocolate for the cider? Really want to try a good chocolate caramel.
Thank you!!!
In fact, I have a recipe way way back in the archives for chocolate salted butter caramels, however, the recipe was not a success for me, mostly because I mis-read the temperature. I’ve been curious to revisit them so I’ll consider this a nudge.
It took almost two hours to reduce the cider down, although generally Deb’s recipes take longer to cook than she says for me! They are, however, delicious and well worth the time and the cider.
My parents have two huge apple trees, so my dad gives me at least a gallon of freshly juiced apple cider every September; I love making these caramels. This year, I converted this recipe into a sauce by bringing the temperature only to 245°F and then pouring into a glass container to cool. I drizzled most of the caramel sauce over an apple Bundt cake. Then I made Apple Cider Caramel Popcorn with the remaining ~1.5 cups of caramel sauce. Heated oven to 250°F, popped 1/2 cup popcorn kernels on the stovetop, removed the un-popped kernels, spread popcorn on two baking sheets lined with Silpats, kept popcorn warm in the oven while I re-warmed the cooled caramel sauce on the stove. Once it was liquid again, I added 1/4 tsp baking soda and quickly whisked to incorporate into the caramel (warning: it fizzes up!). Pulled the sheet pans of warm popcorn out of the oven and quickly drizzled the foaming caramel sauce on top. Tossed the popcorn to coat with caramel, then baked for 1 hour at 250°F, stirring/tossing every 10-15 minutes. So delicious – I can’t stop eating it!
Can i use top of coconut milk instead of heavy cream?
I haven’t tried it but these two comments report using it with some success:
https://smittenkitchen.com/2012/10/apple-cider-caramels/#comment-773071
https://smittenkitchen.com/2012/10/apple-cider-caramels/#comment-1556836
For the caramels, you specify a metal 8” square pan. I don’t have one. Is there a reason I can’t use my glass 8” square pan?
You can use it. Metal has more crisp edges and cools faster.
I can’t wait to make these! Do you think I could substitute 1/3 cup of Vermont Boiled Cider (I got this product from King Arthur Baking) for the reduced cider in the recipe?
Thank you!
Exactly what I was thinking of trying.
I haven’t used it before but I suspect that it’s not concentrated enough. I also don’t know what other ingredients are in it. If it’s only apple cider and nothing else, you can continue to boil it down until it’s basically as far as it can go without burning or turning bitter but that might be hard to assess. You’ll then want 1/4 cup of that mixture for the caramels.
Yes, I’ve been using the Vermont Boiled Cider to make these for years. Turns out Great!! I use a little more than a third of a cup. I’ve tried boiling it down further, but it burned very quickly, so I just use it straight out of the bottle now. It’s a time saver, especially off season when you can’t get the good stuff.
Would it be possible to use half and half instead of heavy cream? I don’t usually change recipes but I have everything on hand except the cream!
I’ve made these countless times. My husband snd I discovered that the easiest way to cut them is by using a pizza cutting wheel. (We have the Oxo one). No need to oil it, either. Enjoy!
Curious – how do you get the parchment to sit so nicely in the pan- especially in the corners? Mine always seems to pop and crinkle
Lightly coat the pan with spray then press a fitted piece of parchment in. It will stay in place.
I have made these every year for the past 4 years – they are SO delicious and it is my favorite fall tradition. Everybody loves them. However, I cannot stand cutting these things. They’re so sticky and so tough on my hands, especially when I make 6-8 batches to be given as gifts. This year I tried pouring the hot caramel into silicone molds and it worked beautifully! Highly recommend! Thanks for the amazing recipe!
What a great idea!
Could these freeze for a few months? They would make great stocking stuffers!
Hi, Deb! After a trip to the apple orchards of N Georgia, I came away with a gallon of fresh apple cider! Sooooooo. I made a batch of these little yummies today and it was so easy, I made ANOTHER batch! They are delicious and so very easy! Thank you. I enjoy your recipes very much! And your cook books are superb! ❤️
What did I do wrong? I boiled the cider for an hour and it definitely reduced but never became a “syrup”. It was at maybe 1/3 cup so I went ahead and followed everything to the t and they are so soft. I let them set on the counter in my cool kitchen for 2 hours then put them in the fridge for an hour and they are still SO soft. They taste amazing, but they are nowhere near what you show above.
Hi, Deb! I’ve made these before and they are phenomenal. I’m wondering, if I didn’t take this to quite as high of a temperature, could I make a caramel sauce instead of candies? I’m making a spice cake to stress-eat on election night, and thought this might make a nice drizzle.
I made these yesterday as a first time caramel maker and they were very easy and turned out pretty well!
1. I used pasteurized apple cider (the honeycrisp kind from Trader Joe’s) and it was fine – appley and tart!
2. I doubled the recipe and used a 9×13 metal baking dish and it was perfect.
3. I’m at ~4500ft elevation so targeted 242F with an instant read ThermoWorks thermometer (found something online that said to reduce by 2 degrees for every 1000ft) but I apparently did my math wrong and decreased by 10 degrees instead of 9, which would explain why they are just slightly on the soft side. Next time I would target 243-244F.
4. Used cooking spray in the pan and then placed in a parchment paper sling and they released easily after chilling them further in the fridge.
5. They cut more easily after scoring and then cutting or by doing several swipes with lighter pressure rather than forcing through in 1 cut.
Has anyone tried at altitude? I’m almost at 6000’. Think I should aim for 241 degrees.
See one comment above!
Yeah, this recipe is ridiculous. Now I have to make these regularly to keep friends and family happy.
Made as directed with 1.5 tsp of Diamond Crystal kosher salt. I brought these to a backyard gathering, to share and leave some for the hosts. Other guests asked the hosts if they could take some home. Stunningly good.
Question about these caramels. Do they ship well? I was hoping to ship some to people to replace our in-person hugs :)
Well you asked this years ago, but I can say YES. I shipped the caramels from California to my son at college in Rochester, NY. He ate some and loved them — and then, in turn, shipped the same caramels back to his girlfriend in California! (I guess he loves her more than the caramels). They lasted throughout all the shipping just fine.
I like these a little more tart, so I’ve taken to reducing 5 cups of cider, not 4, and I can still get the syrup down to a 1/2 cup.
I’ve recently moved to the UK from the US and I’m happy to confirm that cloudy apple juice is a reasonable substitute for apple cider, which means I can still make these, hooray!
I absolutely LOVE this. Question, do you know is it possible to make it dairy free? I have a friend allergic and I’d love to be able to make it. I’m pretty sure I can substitute the butter, but I’m not sure about the cream. What happens if I leave that out?
Here are comments from a few people who have made this dairy-free:
https://smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/#comment-773071
https://smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/#comment-773088
https://smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/#comment-773259
Delicious! Plus, what a great thing to do with cider that’s just a little bit off, so my kids won’t drink it.
Turned out great! If anyone is interested, I was able to substitute earth balance for butter and coconut milk for cream to make a vegan version.
Okay so my company makes these for our clients this time of year and this is year five. I’m boiling 4 gallons of apple cider right now and will have fogged windows for days.
My little trick to share is to weigh your pot before you add the cider. To that number add your target syrup weight, write it down, et voila!
No more, “Is that a third of a cup down there or maybe its seven-sixteenths of a cup I can’t tell?” Then you gotta go dirty up a measuring cup, which you just cleaned, only to find that it’s seven-EIGHTHS of a cup duh you’ve got a ways to go.
I aim for 2400 grams per 4 gallons if that’s helpful. Fine I’ll do the math for you. 150 grams at this puny scale.
I made these recently and at first bite wasn’t sure I liked them, because I was expecting more of a caramel flavor. But by the second bite I was hooked. The apple flavor is intense and the tartness of it helps cut the sweetness a bit. My family tried them and ate them all and has requested I make more already! Plus, compared to other caramels these are super easy — no worries about the caramel seizing up when you add the cream, since it’s already mixed in. Great recipe!!
Has anyone poured this into silicone mini mini muffin molds? Would that work instead of pouring into a block and cutting later or will they stick in the silicone?
I bookmarked these since they were first published, and only mad them today. In summary: they are great!
I made a few changes, I will share for future reference and for anyone who needs these. First, apple cider is unheared of here. I made apple juice with a slow juicer and used that. It looked thick compared to yours, so I thinned it with some water. After boiling it for about 20 minutes, I noticed it had A LOT of apple sediments and had to strain it and continued reducing it. When I had about half a cup, it looked like thick applesauce, not syrupy or sticky. Despite that, I ccontinued with the recipe. The other changes I made: dark brown sugar instead of light, and only half the butter.
I stopped cooking before it reached 250 (at abot 240 maybe) because it started smoking lightly and I panicked. I am sure my thermometer is accurate, I tested it before I started. I think the apple sediments were burning. Anyway, it turned out slightly softer than I wanted, but that is easy to solve by keeping it refrigerated.
I gifted some to friends, nobody complained!
When I make this again, I will let the thinned juice settle before using it, leaving most sediments behind.
Just made these exactly as written and they couldn’t be easier! The flavor is incredible, too – so appley and rich! Thanks Deb!
One note, I did split the steps and do this in two days. I boiled down the cider on day 1 and left it in its pot, then the next day I just resumed with the remaining steps. I am betting you could boil down the cider days in advance if needed and keep the resulting syrup refrigerated in a jar until you want to make the caramels; it just would be messier than doing it all at once (due to transferring the syrup back and forth without wanting to lose any precious drops!).
I’ve made these several times and they’ve always worked great! But today I made them and even at room temp they are pretty hard, not hard crack hard, but definitely hurt your teeth chewy. Not sure what went wrong, any thoughts?
I notice in the picture you have some flaky sea salt on the finished caramels. At what point do you add that?
You don’t need to because it’s inside, but if you want, you can throw a few flakes on top as they cool or as you cut them.
I just made these. I’ve never dared to make caramel before, but the instructions were so clear and Deb seemed so relaxed about it that I thought maybe I could actually do it. And I did!! They turned out perfect. And the flavor is absolutely transcendent. It definitely elevates the caramel to have the cider base. I’m so excited to send these to family that we won’t get to see in person this year. Thank you!
After you’ve added the cream, butter, and sugars, do you stir as it boils? I’ve been stirring but would love to just let it boil until it reaches 252. Thanks!
You don’t need to stir, no.
Mmmmm. I double this recipe and pour into a jelly roll pan. It doesn’t make them as thick but no one seems to care. The finishing key is Maldon salt sprinkled over top … just that hit of pure salt with the sweetness of the toffee is amazing.
The first two times I made these, they were PERFECT. Now I’ve made them three more times and each time the butter separates and rises to the top during the cooking process. What am I doing wrong now????
I’m so sad because these are my most favorite thing I’ve ever made.
Sorry I mean the COOLING process.
Hi! I just made these yesterday, and followed the directions almost exactly, but for whatever reason the caramels won’t set – even in the fridge. The only thing I did wrong/different from the recipe is I only let the caramel get to 250 degrees – is this where I went wrong? Nevertheless, delicious end result. I’m thinking of making it the base of a caramel apple pie.
Yes, the few degrees can make a difference in the set, sadly.
My friends call these “insane” (read “crazy” good) and I agree. I followed the recipe to the letter but used organic, high end bottled cider and doubled the recipe – near perfect results. My caramel was just a tad sticky but I prefer that to too hard or dry. For now, my candy thermometer seems to be pretty accurate but for the double batch, I was a little nervous, so I kept a glass of water nearby. For cutting, I used a lightly oiled pizza rocker cutter and large cleaver; both provided nice clean cuts.
My caramel is 100% stuck to the paper in the pan. Any suggestions on how to separate?
What kind of paper did you use? I’ve never had this happen with parchment. Not that that helps you at all! Can you let it warm up slighly and pull it off?
I have made your “hideous” wild rice gratin for about eight years in a row now, for Thanksgiving (and many other dinners). It’s brilliant and always the star of the show. Great with a fried egg on top the next day. I know this is a candy recipe but I just saw it now while clicking “surprise me.” Your two cookbooks are among my absolute favorites. Love ya, Deb!
Hello!
I have just made a double-batch and I have a question… mine have been “setting” for a couple hours and don’t seem like they will be getting to the consistency you’ve shown… like its a tad bit more gooey… anything I can do now??
Thanks!
Cannot tell you how many compliments I got on these—and I credited you instantly! They are delicious! Please tell me this: I bought a silicone caramel mold, with 40 1×1 inch holes for pouring the caramel into. Would this work? And what would you prep the holes with? A Pam-like spray?
I made these a couple of days ago, so easy, and sooooo tasty! I let them cook beyond 252 degrees so they got more to the hardball stage (note to self: purchase candy thermometer) but the flavor is delicious and in their current state they’d make great suckers. :)
I’ve made these twice. It takes time to reduce the cider and chill the caramels, but it’s otherwise very easy, and a huge, huge hit with everyone I’ve given the candies to. I live in an area with tons of apple trees and a lot of people make their own cider, so some of these caramels are a great gift to the owner of a press who lets me bring my own bushels of apples and walk away with a couple of jugs of the good stuff.
Can I use all cane sugar for this recipe instead of granulated + brown?
I did not test these with cane sugar. While it might be an easy swap in cakes, with candy-making, a different sugar can change the way the recipe goes.
These look divine! What candy thermometer do you use/recommend?? There are so many on Amazon and I’m worried I’ll get the wrong one. (Overthinking it).
I currently use a ThermaPop and I like it a lot. It doesn’t clip on but I dip it frequently. I can also use it for bread and meat.
Hello, I just made the Apple cider caramels and struggled. The cider turned from brown boiling cider to almost burnt gloppiness, rather than a dark syrup. I wonder if you have any thoughts on this. I salvaged 1/2 C of it, added the remaining ingredients, and they are now setting in the pan cooling. But I’m concerned that they will taste burnt. I appreciate any help, thank you.
Tell me more about the cider you used. Was it fresh-pressed with no additional ingredients? Did you definitely use only 4 cups and not 8 cups?
I used 4 cups. and I used 100% pure sweet Apple Cider, made by an Apple Orchard near my home. It requires shaking, and refrigeration.
Wonderful recipe! First time attempting a candy/ caramel and the instructions made it a breeze! Thanks for the wonderful goodness
I struggled with this recipe and want to try again. Before it got to the 1/3-1/2 cup of dark syrup it burnt. There was still well over a cup of apple cider and all of a sudden it got gloppy and burnt. Do you think I had it too hot? The recipe says to heat on high. I’d appreciate any tips. Thank you. I make other caramels, so this is not new, though the rendering down the apple cider is different.
What kind of cider did you use? Did you begin with a quart (4 cups) or was it a larger container (8 cups, more common)?
How do I order your cook book!! I live in Ontario Canada!!
The Canadian edition should be available at most bookstore; I’ve got Canadian shopping links, too, on this page: https://smittenkitchen.com/books/
These are unbelievable! I make cream caramels every Christmas for family and friends, and these are definitely making the cut this year. From years of caramel making I knew you can check the accuracy of your candy thermometer by seeing what temperature water boils at. If it’s off by a few degrees you can adjust every recipe for that. I know my caramels for example come out perfectly if I cook them to 238˚, and then adjust for how “off” my thermometer is. Anyway, I’m obsessed with these and I’m telling my mom and sisters (fellow caramel makers) to make them too!
I usually find SmittenKitchen recipes to be fabulous + foolproof. A great combo. Unfortunately, despite following the instructions to a tee, the Apple Cider Caramels stuck to the parchment paper and I painstakingly surgically removed said paper on about 20 caramels before giving up. Argh!!! Anyone else experience this? Was vegetable spray mistakenly left out? Wax paper instead of parchment? Please help. Thanks!
Just made them as well, no issues with parchment paper (would melt wax paper hot off the stove)
I did cool them in the refrigerator for about 90 minutes, otherwise I think I would have had much more trouble with separating it from the parchment.
I struggled my first time, but not in this way. My second time was much better. I did not have trouble with parchment paper sticking, though, and did not use any spray on the paper. I do make other caramels, and the directions call for a very lightly buttered pan, no paper. The “block” is hard to get out of the pan but once it’s out. all is good. Perhaps you should go that route? The best part of the parchment, is just simply lifting the caramel slab right out of the pan, but I think butter would work as well. Btw, I also used a glass pan (it’s what I have, and all was good as well. Not sure if that would matter.) Good luck.
Can you tell me which brand of parchment you used? I occasionally run into duds (which stick, as yours do) and try to remember them to warn others who ask. Re, the sticking, if you soften the caramels slightly again, do they loosen?
Oops. Upon double-checking, I mistakenly used an old roll of wax paper that was flipped to the French side of the box ‘Papier cire’ and, well…complete mea culpa.
Note: I made a second batch of apple cider caramels yesterday and used Lagrange pre-cut parchment sheets. Extraordinaire! If you want to treat yourself this baking season, the recipe, and the flat sheets, are the way to go.)
I just made these for the first time and they are amazing! The apple flavor really shines. Can’t wait to give them away to friends and family.
I was nervous about boiling down the cider, but I found it helped to watch the Instagram story. When the cider was getting syrupy, it looked like when I boil jam. My mom used to tell me it’s ready when “you can’t stir down the bubbles” any more, and that’s what happened here.
My candy thermometer seems to be way off (first time using it), or maybe it needs to be submerged a bit deeper. Anyway, it was easy to judge the doneness in some cold water.
Pre-scoring before cooling them in the fridge made cutting a breeze.
Mom and I were discussing using apple cider to flavor caramels. I had no idea what quantity of cider I would need, nor how much to reduce it. This recipe sounds wonderful. Thanks!
I’ve been afraid of any type of candy making forever, and I followed the instructions and the result is amazing, soft and apple-cinnamonish caramels with a nice salty edge. I don’t have a candy thermometer so I carefully stuck my meat thermometer in, making sure not to touch the bottom of the pan. As always, Deb has our back: be real about covering every bit of your pan with parchment, and oiling your knife between every cut. It’s a little time consuming, but they’re worth it.
I made this recipe twice and am on the third try tonight. I’ve got a digital thermometer and an old school thermometer. 252 degrees made hard candy for me. I tried 248 and that was still a little firm for my taste so tonight I am going with 244 degrees. I upped the cream to 3/4 cup as well.
Thank you for the recipe. I love the caramel flavor.
I have made these every year for some time, first from the blog and then from the book. No matter how many of my home-baked cookies are on a tray or in a gift box, these evince the most ecstatic expressions. “Did you really make these???” is heard. They are wonderful to mail, too.
The caramels are such a reliable hit that I would strongly recommend that anyone with access to fresh apple cider who is interested in trying them acquire a candy thermometer (Taylor’s clip-on one is good), a good-quality heavy saucepan with a handle that holds 3 to 4 quarts (mine holds 3 1/2), and a silicone spatula. Your home will smell unbelievably wonderful and you will make 64 people happy once, or 32 people happy twice, or one person happy 64 times. Or something in between.
Some tips:
1. Do yourself a favor and cut the 64 four-inch squares of wax paper in advance–on a previous day. I do it with a ruler, soft pencil, and scissors while watching TV some evening before I make the recipe. If a family member or friend is available to make these while you cook the caramels or while they are cooling, great–but otherwise, if possible, don’t leave that job to the end even though technically it is the last step.
2. Start early in the day, or at least not at night. The boiling-down and then boiling again can take a while, and then the good has to sit and set for hours (overnight, covered after cooling, is fine) before being cut and wrapped, which is time consuming and best done before one gets tired and cranky. I have never managed to get it to reach 152 degrees in anything close to 5 minutes, as the instructions say, for example, maybe because I’m cautious about turning the heat very high (but it’s still boiling crazily).
3. Toward the end of the first step (cider boil-down), to see if I’m approaching the correct amount of cider to proceed with the recipe, I let the bubbling die down for a few seconds and then pour the contents of the pan into a 2-cup Pyrex measuring cup through a small fine sieve. (Not a 1-cup measuring cup, I learned, in case there is more than a cup left in the pan!) The sieve removes any apple detritus for a lovely smooth consistency at a time when the stuff is still very liquid, before the other ingredients have been added. If there is still too much goo, it’s poured right back into the pan to keep boiling off. No problems.
4. When preparing the square pan that will hold the cooked caramels, clip the four edges of the parchment “wings” with medium-size binder (foldback) clips (one per side, in the middle) to keep the loose edges from flopping around. When the heavenly goo is done, pour it directly into the middle of the cake pan to avoid the clips, but if it does, it will soak off.
Yummers.
I made this recipe twice and am on the third try tonight. I’ve got a digital thermometer and an old school thermometer. I tried a new candy thermometer and ended up cooking to 250 degrees with great results. Thank you Deb, for the tasty apple cider caramel recipe. It is a keeper. One modification: I upped the cream to 3/4 cup.
Thank you for the recipe. I love the caramel flavor.
Update,
I made these for the first time yesterday. They are so unbelievably delicious. I substituted coconut palm sugar for the two refined sugars, and doubled the recipe. Having read through the comments here, I knew there was a chance of burning things, so I kept my cooking temp at medium high or lower, totally babysitting the pan once the cider had reduced to about half, and dropping the heat altogether occasionally to check for volume, since the bubbling made it impossible to tell otherwise. That probably added to my cooking time, but I felt it was necessary. I took the final temp as close to 252 as I could on my ancient candy thermometer, and the caramels set up perfectly, cut perfectly, have the perfect caramel chew, and taste beyond perfect. Thank you for such a delicious recipe!
Curious if there’s anyway to make this vegan?
Here are two comments from readers who have veganized this recipe:
https://smittenkitchen.com/2012/10/apple-cider-caramels/#comment-773088
https://smittenkitchen.com/2012/10/apple-cider-caramels/#comment-773071
I’m so excited to try these! I have one question: do they freeze well? Obviously defrost before biting into, but I was hoping to extend their shelf life a tiny bit without sacrificing taste/texture. Thanks!
I’ve made these three times now and WOW! They are absolutely incredible! I used fresh cider as recommended, and the apple ‘tang’ is what makes these so unique and flavorful. I had some issues with texture on the first batch despite reaching 252 & passing the water drop test, and concluded that I must not have reduced the cider quite enough. Still, when chilled, they are a delightful chew. The next batches, I reduced even more and measured out to 1/3 cup of that dark syrup and those were the ideal texture, just as shown here. Perfect little squares that were easily cut with no stickiness once chilled, but soft and gooey still. Thank you for this lovely recipe!
I just made three batches of these (dropped one ON THE FLOOR!), one of which I did completely vegan to accommodate some dairy-free friends. I’m not sure if others have experimented, but I thought it worked really well with Trader Joe’s vegan butter and TJs oat milk egg nog in place of cream! I think regular oat milk might have been okay (coconut cream would probably be best, but I didn’t have any, and I’m not sure if the flavors would mesh well?), but I thought the egg nog would maybe have an extra stabilizer or something since it seemed thicker than milk. I cooked it to 252 degrees, and it looked the same as my regular batch. Upon cooling and cutting, the vegan batch turned out a little bit darker and a smidge harder than the normal batch, but they taste just fine (though obviously less buttery!)! Would love to know if others have had success with a vegan version.
Coconut cream is the way to go! I tried first with coconut milk and didn’t love it for a few reasons. But coconut cream (and I used vegan country crock butter for baking) and they were perfect.
I loved this recipe. Thank you for the careful guidance and hints along the way! My only error was my own – I had concern that my friend’s (totally delicious version) had come out too soft for room temperature and mine are going to need to travel all over the country. So I left the caramel going until 258…. I now have a solid piece of apple cider candy. 🤦 I may remake it, or…. I may chop it up, send it as candy and call it on purpose… we’ll see how I feel tomorrow!
I’m very late in arriving to this party, but I made some of these a week or so ago, and they’re absolutely brilliant. I found that 64 caramels was quite a large number – there are only two of us here, and the caramels are very rich, so I only have one per day. Worried that they’d go off before I had a chance to eat them, I froze half the batch, and have discovered that they can be eaten straight from the freezer. They’re very firm to start with, obviously, but melt beautifully. So I can now have them whenever I want! Thank you for a superb recipe.
hello! i’m wondering if there is anyway people know how to turn this into a shelf stable sauce. I have a manual lever espresso machine and had thought to combine the apple cider sauce with pre-created ghiradelli caramel sauce. my only worry was whether the ghiradelli sauce would have enough preservatives to cover the apple cider after being combined.
I love these caramels and have often made them for Holiday Gifts. If I wanted to do them ahead of time, could they be frozen?
Love this recipe and have made it several times at Holidays, to give as gifts. I have a question – What type of oil should you use on cutting knife? I imagine it would need to be a neutral kind, so not to interfere with caramel flavor, but not sure which.
Thanks,
Ilene Harris
ileneharris@gmail.com
I absolutely adore these caramels and make many many batches of them every fall. They’re the best candy you’ll ever taste which makes them a really fun gift (and a really great thing to keep in the house!). They’re so delicious and complex and go really well with *ahem* a glass of bourbon. Thanks for the killer recipe, Deb!
I like to use a thermapen instead of a candy thermometer. I find it much easier to achieve the perfect consistency since the temp reading is so accurate and I don’t trust my candy thermometer at all.
After a few years of going through the torture of cutting these I bought silicone candy molds which I pour the caramel into and then immediately level out with a frosting spreader before it starts to cool (this has to happen fast otherwise it starts to get too sticky to scrape). Works like a charm and they pop right out of the molds for wrapping!! No sticky, time consuming cutting required!
Does the apple cider have alcohol?
No, what is sold as apple cider here is non-alcoholic. Here’s what I say about it in the headnote:
Could you substitute say coconut cream for the heavy cream?
I have a ton of cider lined up foor fall baking projects. Would like to make these amazing-looking caramels now to serve over the Holiday. Do you think they can be frozen?
Apple cider freezes great. I freeze my fresh apple cider then thaw around the holidays to make these caramels, hot spiced cider or anything else that requires fresh cider. The caramels can be made 2 weeks ahead of time using the frozen cider. Freeze in 4 cup containers (leave room at the top for expansion).
I made these last night with a jug of Wegmans fresh apple cider and some Vermont cultured unsalted butter. It took nearly an hour on my gas stove (propane as we are out in the country) to boil down the cider, but it got nice and thick. The flavor is great and very much like the candied spill-over juice from an apple pie. The butter ‘note’ is very strong, can they be made with less butter? (or is it chemistry and the quantities can’t be altered). And some of them stick to the waxed paper (but I ate them anyway and spit out the paper bits!).
SO excited to try this recipe! Just wondering what type of oil you put on your knife to cut them at the end? Canola?
Thanks!!!
Canola, vegetable — something neutral.
Oh my gosh these are so good! My first time making caramels and the recipe turned out perfectly for me.
I made these today! Amazing! The apple cider really takes these over the top!
These are amazing!! Thanks so much for sharing. Perfect fall treat! Made it again just now for Thanksgiving:)
I’ve had this recipe pinned for years and dog-eared in my copy of your cookbook but only this year did I have time to make them for Thanksgiving. O.M.G.! My new favorite candy – just made my second batch in two weeks. Thank you, Deb, for sending out this recipe again and can’t wait to get your new cookbook – it’s on my Christmas list :)
Oh. My. God. How have I not made these before? I am including these in my Christmas candy making–but fewer of them may make it out the door. My DH ate one and he came back for more. I am attempting to stop eating the first batch (as I expect there will be a second!) The recipe was so easy to put together. The hardest part is wrapping all the individual squares.
Have you ever made this vegan? What did you use as a sub instead of cream? I’ve loved making these for years now (thanks so much for one of my favorite recipes). This year, one of my kid’s teachers is vegan, and I’ll be adapting the recipe but wondered if it’s already been done well.
I made a batch with the country crock plant based butter and coconut cream, and they turned out well (coconut milk still had too much of a coconut flavor).
this is probably my 6th year making these AND if you find yourself in the same pickle as I did this year – YES, half & half will work in place of heavy cream!
These are my go-to giftable holiday treat. Thanks as always, Deb!! :)
WOW! This was my first time ever making caramels. I bought a candy thermometer just for this. The caramels came out perfect, although I did follow the temp on my thermometer for “firm ball” which I noticed is a couple degrees under 252. I used Trader Joe’s honeycrisp apple cider and I will say the caramels were WAY more tart than I was expecting. Made a second batch with a different brand of cider (Sugar Bee, that’s all I could find) and they were way less tart. So delicious. I also only used 1/2 tsp. flaky salt (figured I could sprinkle more on top if needed).
Would love to know if this recipe would work without the apple cider too. It’s such an easy and wonderful recipe! Thank you!
These look delicious and I wish I could make them. However, I don’t have any orchards nearby to get fresh cider from, and haven’t seen it sold anywhere either. Is there anyone from (central) Europe reading these comments, who might know of a vendor or a substitution?
TLDR: If you make no other recipe on this website, make this one.
Long version: I fancy myself a pretty good treat-maker. I make baked goods every weekend to take into board game night. I’ve been in charge of the Thanksgiving pie for years. My coworkers will walk across campus in the rain when they hear I’ve brought in cookies. This recipe blows every single other thing I make out of the water.
My mother has threatened to disown me if I don’t mail some of these to her every time I make them. I’ve had friends take a handful home with them, then talk to me the next day and say their greatest regret is not taking a second handful, and when am I going to make another batch again? If I make the mistake of mentioning them around certain coworkers, I’m stuck listening to a 15-minute monologue on how intensely apple-y the taste is. My friend manages a local gift store, and every time she shares one with the owner he asks me if I’d be willing to sell them.
If you make these and share them with anyone, that is it. That will be the rest of your life. It doesn’t matter what else you pour your time, sweat, and effort into, these caramels are all anyone will talk about in relation to you until the solar system finally collapses in on itself and the Earth is consumed by the Sun.
But you won’t care, because they really are SPECTACULARLY good.
Also, just buy pre-cut wax candy wrappers off Amazon, trying to cut all the wax paper yourself will make you want to scream and tear out all your hair.
ok. i have never once commented on an internet recipe but these are the best caramels i have ever eaten and i just made over 500 of these to give away as favors at my upstate new york wedding. i have some tips in case anyone would like to go into home kitchen production mode to give them as gifts
1. you can double the recipe, just remove 2 tablespoons of butter otherwise they get kind of greasy
2. the caramels freeze beautifully in ziplock bags once wrapped
3. perhaps the best tip i figured out from experimenting: you can just chuck everything but the cinnamon and salt into the pot, set up your candy thermometer, and cook it over medium heat. stir it every now and again and eventually enough moisture will boil away and the caramel will reach 252 degrees and be perfect
4. the cutting and wrapping is the most time-consuming part so get a ruler, tape it to your kitchen table, and use it to measure your wax paper squares. first cut crosswise into 4″ wide strips, then when you have a large pile of those cut them into thirds. i watched the great british baking show while doing this
5. one of my early batches set up too soft, so i put it in a pot with a splash of cider, heated it to 252 and poured it into a pan to re-set. it worked perfectly, so i saved all my scrappy edges from subsequent batches to re-heat and re-pour.
my schedule for caramel making was this
1. start a batch
2. cut wax paper while batch cooks
3. pour batch into pan and let set overnight
next day
4. start a new batch
5. cut and wrap caramels while new batch is cooking
6. pour new batch into same parchment-lined pan old batch came out of
repeat as needed
i genuinely hope these tips encourage people, because these are one of the best things i’ve ever made, and the people in your life deserve gifts of homemade caramel
Clarification please: Doubling the recipe would be 2 sticks of butter, or 16 T. You are suggesting 14 T of butter, correct? Thank you so much. I’m about to make a double batch, looking for clarification.
Also, I just realized that you are suggesting that everything go in the pot at once. I found the most laborious and complicated part of this recipe was the reduction of the apple cider. It would be “heaven”, if I could add the butter, sugars, and heavy cream and cook to 252 degrees. Confirm this would you? Awesome.
Emma, can you help with these clarifications, that I asked?
This is brilliant — kitchen supply stores sell pre-cut candy wrappers. It sounds like you have a great system, but if you are not in full production mode
I have made these every fall/winter for years. No matter what else I serve, give, or mail to people, and I am a good baker, this is what they go nuts over and ask for a year or more later. They get a certain look in their eye that I know means “You’re going to make those caramels again–right?”
This was delicious. One tip – use a pizza cutter dipped in oil rather than a knife to cut the caramels. Total game changer!
Now that is another outstanding tip!! Thank you!
Has anyone had success with this recipe using whole milk instead of cream? And/or goat milk?
I am making the apple cider caramels now. As I am boiling down the cider, there is a dark brown particles forming. I am using Apple cider from the refrigerated area of the supermarket. Should I just keep going as if the particles were not there?
They look delicious and I was hoping for success.
Keep going as if it’s not there. :)
I made these last year for a bake sale, and this year, someone asked me (apparently she remembered me personally at an even that draws about 1000 people, so I had no idea who she was) if I had made them again.
Tonight I am making the caramel and will put it in a jar as I typically use the caramel to fill chocolates — 72% dark from Trader Joe’s, no cinnamon added to the caramel— but I have no time to make filled chocolates, so he will get the jar and chocolate bars.
I have posted this below, but will comment again, the first time I made them I used half a gallon of cider by mistake. That is how I make them every time now. They are crazy good.
I’ve made a lot of burnt sugar messes trying to make caramel so I was a little nervous about how simple this recipe seemed. So glad I tried it! The caramels came out delicious and I didn’t destroy my pan
would this work with coconut cream instead of butter? my sister is dairy-free!
These are THE BEST!!! So delicious, everyone loves them. Thank you for such a yummy recipe!
if you don’t have cider, you can make your own cider by grinding apples with a little water in a blender, and straining it through a sieve. Hope this helps!
I make these at Christmas-time to give as gifts. They are incredibly delicious and many people ask for the recipe. A definite keeper!
I followed the recipe but ended up with toffee. Very disappointed
Any suggestions on what I did wrong?
Toffee, as in hard? Did you have a candy thermometer?
I’ve had many problems with this recipe also. I’m wondering if humidity or something plays a part. I’m in Florida. I’ve never had it work out correctly.
Yes, it was toffee. I did use a candy thermometer. Followed all instructions
It sounds like it overcooked. Unfortunately I find that not all candy thermometers are reliable accurate.
I made this to use up some pear cider my neighbors made. I substituted cardamom for the cinnamon, and it’s amazing. My grocery was out of any flaky sea salt except Maldon smoked.
I just had to thank you for this recipe! My smoky pear cider caramels are exquisite!!
Have I ever made caramels before? –> no.
Do I have a 3- to- 4- quart saucepan –> no.
Do I have an 8-inch square pan? –> no.
Do I have a candy thermometer? –> no.
Can I get heavy cream at the store? –> no, but whipping cream should be fine, right?
….Despite not having the “right” equipment, this recipe turned out beautifully! I didn’t even know I liked caramels until I made these. The drop of caramel in cold water trick worked beautifully. And whipping cream (35% MF) worked fine as well—and is much easier to find where I am than heavy cream.
Thank you for sharing this scrumptious take on caramels. I will be gifting these to lots of people this season.
These are delicious, I’ve made them a few times over the years, including at a holiday baking party last week. I was surprised that even the younger kids (2 and 5) loved them – I wasn’t sure they’d like the saltiness.
In my experience both boiling down and boiling to 252 take MUCH longer than stated.
Pouring the mixture into a silicone mold (1” squares) is life-changing; cutting the sticky caramels, even with an oiled knife, is no joke!
Absolutely love this recipe! But it’s been a while since I made it and I wanted to clarify, should I be stirring once I put the mixture back on the burner (after mixing in the butter, sugars, and cream) while waiting for it to get to 252? Or let it get there without any stirring.
Val, you must basically stir constantly. Do not let it sit in the heat. It’s a slow process, so be patient. Also, if you read some comments, someone posted about dumping all those first ingredients all at once and just work towards 252, rather than making the apple cider syrup step first-she suggested doing it all at once. I’ve tried it, it works well. Do find her comments though, so you read thoroughly. It’s probably a comment from a couple of months ago. Good luck.
ooh just made these and waiting for them to cool 😋
what ‘neutral’ oil do you use for cutting?
I don’t use an oiled knife-I don’t need it. They cut very nice.
Neutral oils are simply flavorless ones — vegetable, sunflower, canola, avocado, etc.
Hi Deb,
I’m the one who just commented about sending these from CA to my son in NY, who sent them back to his girlfriend in NY! It’s her birthday in a few days and I wanted to make her some … but no apple flavor, as it’s fully winter and Christmas now. Do you have an adaption for ‘regular’ (vanilla?) caramels? Recipes abound online, but I trust YOU! Thanks.
Funny enough, I don’t have a go-to but you can never go wrong with David Lebovitz. I’ve made versions of these with blood orange juice and another with pomegranate. Both need less of a reduction so the recipes aren’t fully ironed out. But they’re delicious!
I have a great caramel recipe if you’re interested. Feel free to contact me by email. jneary@outlook.com