Wednesday, December 14
Despite the fact that I've made it several times, I still get antsy when it comes to making caramel (this has little to do with the errant scars left on two fingertips.) What scares me more than molten lava burns? Drama.
Caramel is wily. She does not inform you that things are going downhill until the last minute - when the smoke alarm, which has only served as a 'prop' for the past three years, suddenly goes off and you want to hit it with a baseball bat but know that opening a window takes priority over trying to find a replacement for a bat that you don't even own.
We've since made up, caramel and I; but the mere thought of procuring it still induces lip-biting and a rogue, unnecessarily deep, sigh.
My candy thermometer only measures temperatures up to 200 F, after that, I'm playing blind. Luckily this recipe is gentle, even for the most timid caramel makers. Once you get past the initial sugar cooking and butter enters the scene, it's a smooth sail to the finish line. If you are nervous about caramel, just cook it over a low heat. It will take a lot longer but you will have more control over the situation (and you can watch the magical transformation unfold without stressing too much!). It really is a beautiful process.
The caramels have sweet, soft kisses of vanilla & honey. They're luxuriously soft + stretchy without any teeth-pulling stickiness. They make great little holiday treats too! Just wrap them up in cut-out wax paper and toss a few into your gift bags. Keep the scraps for yourself! You'll need the sugar-rush by the time you're finished wrestling with the 34th sheet of wax paper.
Recipe from Two Tarts.