ver the weekend I decided to try my hand at making some caramels from a great recipe I found on My Baking Addiction for Vanilla Bean Caramels with Fleur de Sel. This was an easy recipe to follow, but my first attempt was a bust since I did not use a candy thermometer and went on sight alone. Not a good idea. I undercooked the caramel and they never hardened. Back into the pot they went, this time with a candy thermometer on hand, and harden they did, while still staying flexible. I cut some wax paper squares, wrapped them and sent a batch to one of my favorite families, the Monserrat's in SF. I also handed some out to co-workers and they were a hit!P.S. You don't absolutely have to use a thermometer, but I would highly recommend it.
{Photo courtesy of My Baking Addiction}
For recipe, please click here.
eating one now! :)
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