“That’s really interesting, but who cares?”
Out of everything I heard at Kathleen Flinn’s food writing workshop, that statement resonated with me the most. Â What compels us to read food blogs? Â Are you willing to stop and read everything an author has to say regardless of the topic? Â I can’t say I know many people who would do that readily. Â I’m not going to lie here; I’m a notorious skimmer. Â I mostly visit blogs for the recipes and to support my friends and community. Â But when I’m trying to catch up on 20-40 blogs a day I just don’t have the time to read every story. Â If I skim your post it doesn’t mean I don’t love you. Â I’d rather peek in and give a hollar of encouragement than do nothing. Â But truthfully, if I’m going to slow down and read everything there needs a be a hook. Â Something to catch my attention and draw me in. Â A strong opening line. Â Why should I care that you went to the grocery store and stumbled in the cereal isle? Â That’s really interesting, but who cares? Â Make me care. Â Perhaps I should re-frame that so it doesn’t sound so demanding. Â I want to make YOU care that I went to the grocery store and stumbled in the cereal isle. Â I want compel you to read my story.
I read Kathleen’s memoir The Sharper The Knife, The Less You Cry just before making the decision to attend culinary school.  Her story was a huge inspiration to me, right up there with My Life in France by Julia Child.  When I heard she was teaching a two hour food writing boot camp in DC it was a no brainer.  I signed up immediately.  And I was astounded by how much I learned in my brief time with her.  She had me thinking about writing in a whole new way.  Did you know I have a bachelors degree in English with a focus on Creative Writing?  I don’t see why you would because I never mention it.  After so many years in IT and the kitchen I feel incredibly disconnected from my college days as a writer.  But the exercises from our workshop brought it all back.  I felt excited about writing again.
“Every food blogger writes about the farmer’s market. Â Go to the grocery store instead.”
Kathleen shared a lot with us including a story from when she was a speaker at IFBC last year.  In preparation for the event she had her assistant look at the attendee blogs.  The conclusion?  45 out of 50 blogs were exactly the same.  I was kind of stunned to hear this but it also made complete sense and fascinated me.  I mean we are all kind of doing the same thing here. There’s nothing wrong with being similar to other blogs but it got me thinking about how to set myself apart in an over-saturated market.  For the past three years I’ve been constantly working to improve my photography but have given little thought to the quality of my writing.  Perhaps this is the next step?  It’s certainly something worth exploring.
The recipe I’m sharing with you today is adapted from Baking Bites.  It’s almost her exact recipe with the exception of the salt.  She used regular Maldon Sea Salt and I used Maldon Smoked Sea Salt.  It sounds weird, right? Smoked sea salt caramels.  They are indeed weird. Weird and good.
Smoked Sea Salt Caramels
Ingredients
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1/4 cup corn syrup
- 1 cup heavy cream
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 teaspoons kosher salt
- 1 – 2 tablespoons smoked sea salt (I used Maldon)
Instructions
- Lightly grease an 8x8 or 9x9 baking dish (I used baking spray with flour).
- In a saucepan, combine the sugar, water and corn syrup. Cover the pan and bring to a boil over high heat. Once some steam has developed in the pan, remove the lid (steam will help prevent crystallization). Continue to boil until the caramel turns a deep honey color, approximately 10-15 minutes.
- While the sugar is cooking, combine the butter and cream in a microwave safe bowl. Microwave for 30 seconds at a time until the butter is melted.
- When the caramel begins to darken, carefully but swiftly add the cream and butter. The mixture will steam and bubble up so pull your hand away. Use a heat resistant spatula to stir the mixture and add the salt once the bubbling has calmed down a bit.
- Place a candy thermometer in the saucepan and stir frequently until the mixture reached 260 degrees.
- Pour the caramel into the prepared baking dish and allow it to cool completely. Sprinkle smoked salt on top.
- Use a warm knife to cut caramels into small squares or rectangles. I used a ruler to draw guides first. Caramels will keep at room temperature for a few weeks.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Laura (Tutti Dolci) says
Love Kathleen Flynn! Interesting findings by her assistant, though I’m not too surprised either . As for these caramels, the smoked sea salt is perfection!
Kathryn says
I like to think that good writing will always stand out but it’s so easy to get swept up in all the other things that you’re supposed to be doing that it’s easy to sacrifice it. Love this post!
Carol | a cup of mascarpone says
I just took the time to read your entire post, and I’m glad I did! Actually, due to your very informative subjects, I usually read all of your posts. As a new blogger, I thank you for that, and heed your advice. …and I love the caramels! Enjoy your day, Jen!!!
movita beaucoup says
First, Those caramels look freakin’ amazing!
Second, I love this post. I tend to skim – because I do find that so many blogs are the same. But I loves my bbbs (best blogging buddies) – and happily support them as they support me. I can’t say enough about how much I appreciate it. That said, the blogs I am most loyal to have a unique voice – often humorous. It’s probably a matter of taste (so to speak). Your post resonates with me – I’m going to work on the writing, and keep working on the writing!
Baker Street says
45 out of 50?! Wow! You’ve given me something to think about. Great post, Jen! Thanks for sharing.
cathy @ Noble Pig says
I too have an English degree with Creative Writing as a focus. But I also have a second Bachelor’s in Viticulture & Enology which is why I’m a blog-writing winemaker…at least I’m using them both!! After my first college degree I used to the write the news for NBC in Los Angeles but left that to follow my real passion. However, who cares right? It’s hard to sit down and write great content all the time especially because we know most people skim or we are so tired from our “real” jobs. Okay I love the idea of smoked sea salt too, over the top.
Savory Simple says
It’s definitely hard to write great content all the time, especially with the pressure to constantly produce. Fewer posts with better writing are probably better for a writing career and more content is better for driving traffic. It’s tough to find the balance! I love that you have a degree in Viticulture. I bet that was a great experience!
Valerie says
It can be difficult to find a unique voice in the expanding world of food blogging and sometimes I lean too heavily on the amount of chocolate in a photo. :D This is an excellent reminder to channel my inner Hemingway again!
Beautiful caramels!
amy @ fearless homemaker says
I’m a notorious skimmer, too, but this post inspired me to read the whole thing, every word. =) And to think more about my own writing. So thank YOU for that! And these caramels look divine!
Hayley @ The Domestic Rebel says
Oh my goodness, Jen. Is this real life? Homemade SMOKED caramels… get in my mouthhole!
Bianca @ Confessions of a Chocoholic says
Good point. A blogger’s writing style is a huge draw for me, and I’m hoping it’s what draws in my readers as well. Off to check out The Sharper The Knife, The Less You Cry!
Jessica@AKitchenAddiction says
Now I want to read her memoir! Lots of interesting thoughts.
These caramels sound amazing! I need to try smoked sea salt!
sally @ sallys baking addiction says
There is nothing like salted caramel. NOTHING! I love chocolate salted caramels but the real thing, plain and simple, cannot be beat.
Roger Stowell says
Salt caramel is a very local flavour here. The old Roman salt pans are still in use on the Ile de Re ( a Vendeen island just near us that is a little like the Hamptons) and the salt caramels from there are delicious, as is the ice cream – why would I make them:)
Laura Griffin says
Hi! I want to make these ASAP…! Question: does it matter if you use light or dark corn syrup? For the sugar, I was planning on using Turbinado, so maybe the lighter corn syrup would be better. Anyway, I have all the ingredients including the smoked salt on hand… so excited! Thanks for a great post!
Savory Simple says
Thanks for commenting! I used light corn syrup. I don’t see why dark wouldn’t work but you might get a more molasses-type flavor in the caramels. Potentially a bit more bitter which isn’t necessarily a bad thing. As an FYI – I used regular sugar, not turbinado. Let me know how that turns out!
claire @ the realistic nutritionist says
UM WHAT THE HOLY.
Savory Simple says
hahaha I <3 you