I’ve got a few savory recipes up my sleeve, and now and then I like to share them. However, one thing I have never done (until this week) is made candy. I’ve made brownies and fudge. I’ve even made a ganash. But never ever in my life had I ever dipped my toe into the pool that is candy making, whether it be truffles or caramels.
Several months ago, I stumbled across this recipe for salted caramels at Smitten Kitchen, and ever since I’ve had caramels with sea salt on the brain. Some of you may be thinking, how do sweet caramel and salt even go together ? But I assure you, there’s something about the competing flavors of sweetness and saltiness, and when blended together, it forms the perfect medley.
Making caramels requires a tool that I previously did not possess: a candy thermometer. Since Valentine’s Day is approaching, I thought I’d try my hand at actually making some caramels and chocolate candies for friends. So I bought a candy thermometer for $15 dollars at Michaels and thus began this little adventure into making caramels and other chocolate candies.
Oh yes, I know what you’re thinking. What a darling little carton of candy ! Do not be fooled. Yes, it’s true, all’s well that ends well, but I must confess it was a somewhat rough journey to get to this blissful box.
Originally, when I glanced at the simple ingredients for caramel candy, I was emboldened. Butter, sugar, cream and corn syrup. What could go wrong ?
Little did I know that complexities and complications lurked around the bend.