Caramel: A cautionary tale

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Salted caramels make great gifts. You can churn them out fairly easily and they travel well. It was my recipe of choice for Christmas gifts last year as hundreds of cookies are a no go when you live so far away.

Doing a test run I learned that caramels are sticky and will stick to everything. Everything.

Leaving caramel on a cutting board without greasing it made a big sticky mess. Putting caramel aside on an unlined ungreased baking dish for just a few moments? Stuck like glue.

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When you finally remember that this golden substance will glue itself to everything in sight, the process isn’t that bad.

The most time consuming task is wrapping. You’ll want to cut your pieces of wax paper all at once so you can streamline the process.

There is an addictive quality about these, only a slight amount of chewing is necessary before they melt away in your mouth.

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I used the Fleur de Sel recipe from the Sugar Baby cook book. Have you been to Gesine’s Facebook page? When I was having trouble with the recipe, she was quick at responding with some trouble shooting tips.

Notes:

- I took it off the heat a bit earlier (245F) for a softer chew. I found that 257F makes the caramels harder, especially when the temperature continues to rise. An accurate thermometer is a must because it means the difference between “soft” and “syrup”
- I added the salt in with the caramel instead of reserving it for sprinkling on top. I think you can use regular sea salt for the cooking stage and then if you want a little extra, go all out and use the fleur de sel.

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