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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:

Boiling the cream....

....and getting ready to add various sugars (and eventually butter/vanilla).

Boiling caramel with a desperate/ingenious thermometer grasp, and a wooden spoon/back of a spatula handle. Classy.

Scraping the caramel into a dish to set and harden....

...and form a most unwieldy slab!

The slab was portioned into ~1M. little cubes. The recipe claims it makes 85, but I know better. The hand I used to push the knife through the caramel still hurts!

I attempted (and succeeded?) to temper chocolate in my ghetto double boiler.....

....and make a rather unholy mess of the kitchen, and myself. I had chocolate everywhere from my forehead to my socks. True talent!

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! 🙂

-Eve

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