Uncle Ivan sent me this fancy salt from France.
I love the container, don't you? I thought I'd try my hand at making caramels.
They turned out wonderful! Not initially...but eventually.
I have one of those old school candy thermometers, and maybe the newer digital ones leave less room for error. I bring it up because although I followed Ina's recipe, my first try turned out too hard and crunchy, kind of like toffee so I re-melted the whole thing down, added a bit more water and cream and proceeded again.
The second time it worked like magic and when I ate those delicious sweet, creamy pillows of bliss suckers, I felt like an alchemist.
The Explosion in the Alchemist's Laboratory - Justus Gustav van Bentum (1670-1727)
P.S. The Caramels are in the mail, Uncle Ivan
i can't make caramels or else i will eat them all day long! i love them and with fleur de sel they are excellent! congratulations on creating something so divine!
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Tracey, I know what you mean...the trick is to give them away ASAP!
ReplyDeleteOh Kim, drool! My friend AnnCat brought me the fancy salt AND the caramels from France. I guess she knows I would never be patient enough to make them on my own. Enjoy!
ReplyDeleteOh these look good!! I would want that salt just for the container!! I do want to make them though, ever since I tried some gourmet caramels in Seattle, mmmm, still savoring the memory of them!!
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