I don’t know about you all but it sure is feeling like Fall around here in the Midwest. The morning air is crisp and cool and it’s so refreshing to be able to open up the doors and windows for some fresh air after a long hot summer. I’ve been thinking of fall baking and patiently waiting on my homemade Vanilla Extract and Vanilla Sugar which still need a few weeks for the fullest flavor to come through. I found another tip on that same holiday episode of “Kelsey’s Essentials” on how to make Salted Caramel Sauce which can be used in so many recipes. It looked so easy that I had to give it a try. My first attempt, I had a hiccup when I read the recipe too quickly and ended up with rock candy instead of caramel syrup. The key is patience and no stirring. My first batch I stirred furiously and when the liquid evaporated it was like a vacuum sucking the water out and the sugar crystallized in seconds. I was devastated at first wondering what I did wrong, so I looked at the the recipe again and there it was plain as day, it said NOT to stir once it begins to boil. Well, I gave it another go and this time I had the tastiest caramel sauce ever.