I am a baker, both by experience and by personality (if you know a lot of bakers, you understand what I mean). So when I decided to try out a homemade caramel recipe I found on Pinterest (by the way…can we just talk about Pinterest for a minute? Ah-may-zing! If you’re still waiting for an invite, let me know. I’d be happy to invite you!) I thought it would be no big deal. After all, candy is just like baking, right?
After testing your candy thermometer, you start by melting some butter on low, then adding brown sugar. Now if the sugar crystallizes on the side of the pan, the whole thing is ruined and you’ll cry, so you are armed with a damp pastry brush in one hand and a spoon in the other, stirring, whilst keeping watch for the crystals.
This next part happens in kind of a blur….
The sugar starts to melt and your stirring, and your stirring and you add corn syrup and sweetened condensed milk, and you’re stirring and stirring and the recipe says frequently, but you’re not sure how frequent so you decide to stir constantly and then you’re watching the thermometer because you know that if it gets too hot it will crack when it cools and you’re watching and stirring and little bits of things start coming up off the bottom of the pan and you think it is burning but then the whole thing changes color and you’re stirring and watching the temperature and trying to remember when you last felt happy and it has been like half an hour and your stirring and watching and OMG we’re almost there and you’re stirring and watching and praying and then remembering to open your eyes and then all of a sudden you hit the right temperature and you stir in the vanilla and pour it into the parchment covered pan and step back and you’re done.
Then comes the waiting. You have to wait for the caramel to cool down before you know if it’s right or wrong.
A couple hours later, you check it and
Truly and seriously, it is amazing. Sticky, buttery, soft and wonderful, it’s great for Fall but was just a good in June. I cut mine into 3″x3″ ish squares and wrapped them in parchment paper. I found that kitchen shears were the best tool for cutting.
- Monday Menu ~ The Caramel Story (withjustabitofmagic.com)