Filed under: Cooking/Baking
I bring a literal “Eye Candy” to you this Friday. I made these caramels over a month ago, I think, but the memory of them is still delicious.
I used the recipe for Golden Caramels by Flo Braker. I followed the recipe almost to the letter. However, I left the vanilla pod with the cream for scalding, and I omitted the goldleaf decoration.
These were very nearly the perfect candy because of the color, flavor, and texture. The only part that was not wholly enjoyable was cutting apart the candies (literally had a small red blister on my finger from the knife!) and wrapping them in wax paper after I ran out of little paper cups (cry with boredom).
Boiling syrup
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You know, if that whole PhD thing doesn’t work out for you, maybe you should consider a cooking career.
Comment by Anne 12.22.06 @ 10:33 amI made nearly all the candies in the old blue Joy of Cooking when I was a teen. Caramels were so much fun! I destroyed Mom’s old mixer making divinity, though… Have you made fondant yet?
Comment by Sylvia 12.22.06 @ 11:14 amMmmm. This makes me miss Spindlerose’s holiday caramels even more.
Comment by claudia 12.22.06 @ 8:18 pmthey look wonderful. off topic, i thought of you (i remember your post about your roomba), when i found this:
http://www.makezine.com/blog/archive/2006/12/roombas_go_caro.html?CMP=OTC-0D6B48984890
I’ve made a few batches of caramel this fall and none were perfect because (a) I don’t have a candy thermometer and (b) sometimes I get distracted and forget there is syrup on the stove. But I did learn to cut those suckers (or at least score them) before they cool. Or else.
I also learned that wrappin each one in waxed paper takes a long time, even with my husband and daughter helping.
Love the syrup picture. :-)
Comment by jessie 12.24.06 @ 6:17 am