Still with me? Everyone still awake?
I hope so…it’s time to kick this Captain Morgan’s party into high gear.
I have a drink and a caramel candy that you’re really going to want to sink your teeth into.
Spike Mendelsohn judging this soiree of mine has sent me into a recipe creating frenzy, especially since we chatted on the phone the other day.
I talked to The Spike.
Remember that living room fort I joked about inviting Spike to join me in? Joke’s on you – he’s coming over. Sure, he may have said this in jest, and didn’t realize that a tweet and uttered word count as a contract in the Commonwealth of Virginia, but, I’m not going to press it. Yet. He’ll realize this on his own, blindfolded and bound or not.
Captain Morgan. Yes, let’s get back to the party, shall we?
A drink. You’d like a drink? I’ve got you covered.
I like keeping things simple – at a holiday party, you don’t want to have to be a certified mixologist, constantly whipping up concoctions for your friends. You want to be mingling, nibbling, dancing. Not mixing.
So this Blood Orange Sugared Rum Fizz is going to be just the thing you need.
It’s sweet, it’s fruity, it’s bubbly, just like you.
Blood Orange Sugared Rum Fizz
- Juice of 2 Blood Oranges
- Juice of 2 Navel Oranges
- 3 tablespoons sugar
- 1/2 teaspoon ginger
- 4 ounces Captain Morgan Original Spiced Rum
- 12 ounces 7 Up
- Sanding Sugar, if desired, for rim of glass
- Combine juice with sugar and ginger; stir until well combined. Keep refrigerated until needed.
- Dampen rim of martini glasses, dredge in sanding sugar. Set aside.
- In pitcher, combine refrigerated juice and rum. Pour equally into each glass. Top off with cold 7-Up. Garnish with orange wedges, if desired.
Now those caramels. I’ve made lots of caramels in my day, but these? Well, I may have outdone myself. Who would have known that the addition of Captain Morgan Black Spiced Rum would push these babies into a league of their own?
Okay, I did. Because I’m a genius, obviously.
The Captain’s Shipwreck Booty
(Chocolate Covered Captain Morgan Black Sea Salt Caramels)
makes around 3 dozen
- 14 tablespoons butter
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 3/4 cup light corn syrup
- 2 tsp. sea salt
- 1/4 cup heavy cream
- 1 tablespoon Captain Morgan Black Spiced Rum
- 2 cups Dark Chocolate Chips
- 1 Tablespoon Shortening
- Sea Salt Flakes, for sprinkling
In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the rum. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Without a thermometer, watch for a rich caramel color – about 5-10 minutes. Remove from heat and stir in the rum. Allow to cool for a couple of minutes, then pour into an 8×8 silicone pan or a regular pan lined with parchment. Refrigerate for several hours. Once chilled, cut into small squares.
To make chocolate coating, melt the chips in the microwave in 30 second increments. After the first 30 seconds, add in the shortening, and reheat another 30 seconds. Be sure to stir after each heating. Coating is ready when the chocolate is smooth and liquid.
Dip the cold caramel squares in the chocolate, and shake a bit with a fork, removing extra chocolate. Place on parchment paper to dry, after a light sprinkle of sea salt.
Now – I guess it’s wait and see time. Spike needs to judge, if I can convince him to get out of that fort.
It’s not going to be easy. There’s Pandora Radio and a plate of caramels in there.
Have a great weekend!