I bet everyone is out shopping?
Anyone on a plane to the caribbean?
Can I join you?
As much as I love the holiday spirit, the energy, etc... this time of year, to be honest I'd rather celebrate it in a warm, sunny, tropical location.
Here on cape cod we haven't had sun in over a week now and it's truly draining on the spirits.
Nothing but rain and short, dark days.
But the good news, the winter solstice just happened which means starting after December 21 the days slowly (but surely) get longer.
Definitely something to look forward to.
Are there a few of you that are still afraid to venture into the process of caramel making?
I hope not.
They aren't that hard really. Once you do a first run, successful or not, you will see where you messed up (if you do).
It's really all about having a good candy thermometer and never leaving the pot. Stir, stir, stir.
As Emeril once said about making candies and caramels: 'you just need to set up camp at the pot'.
I learned A LOT from this book when I first ventured into working with sugar the right way:
For these soft caramels you want the caramel to reach 248 degrees F.
Once it reaches that temp, all you have to do is take off the heat and add in whatever flavoring you want to add, mix, and them pour into prepared pan.
Once the mixture cools, then you just slice.