Who can take a sunrise
Sprinkle it with dew
Cover it with chocolate and a miracle or two?
I never thought I would enjoy candy making so much. After making three pans of caramels, I am addicted to candy making. It is so much fun and all wrapped up they just look so…awesome. And they taste, incredible.
And only one thing bad happened and if you’re thinking it has something to with my husband in the kitchen, you’d be right.
Caramel is heated to 245-246 degrees. So, yeah, it’s hot. I had him help me pour it into the pan and of course it drips from the top of the pan. Which burnt my hand. 246 degree caramel, stuck to my hand. Yes, ouch. It was worth it though, because goodness, the caramels I got from that pan were super delicious.
It’s like breaking your leg because you’re jumping around after winning the lottery. Haha, no big deal.
These are Chocolate Caramels and probably my favorite. It was crazy how easy they were (aside from the hour of whisking).
This recipe was also from Miette and they were so addicting that I HAD to send them to work with my husband because I couldn’t stop eating them.