This past Sunday I made caramels, and took pictures! I also learned a few things along the way:
1) Making candy is exciting! Really exciting!
2) I can’t be around delicious candy without eating too much and slipping into a sugar coma.
3) Therefore, candy is best left un-made or shipped to unsuspecting individuals post-haste.
I used this recipe for salted caramels from CHOW, and made a few alterations. I used Silk coffee creamer for the cream, Earth Balance for the butter, and cut the salt back to only 1 tsp. to compensate for the salt in both those products. If you make them, make sure NOT to freeze the sheet of caramel ‘rock hard’ like the recipe instructs, because it will shatter everywhere if you try and cut it! Now, pictures:
If I were a conscientious blogger, this is where there would be an amazing, out-of-the-kitchen photo of the finished caramels, but I can’t say I took any such pictures. 😦 Nevertheless, they were delicious, and I hope that the tin I sent to my family will be thoroughly enjoyed! 🙂