I'm so glad you shared this caramel recipe-delicious!! I made an initial batch of caramel, my first attempt ever, and used the recipe in the red and white cookbook, which called for brown sugar instead of white. While it was very good, the consistancy didn't come out quite right. Second attempt was this recipe, and I nailed it! Very, very good:-) And we gave ours away on our Christmas plates to people, so what a treat to get a container of this from you~
Oh good! I hope you weren't "carameled out" by the time you received mine. I don't know if you could get tired of homemade caramels, though. The key is in the temperature- it has to reach the right temperature (242 is it?) and not go over.
I'm so glad you shared this caramel recipe-delicious!! I made an initial batch of caramel, my first attempt ever, and used the recipe in the red and white cookbook, which called for brown sugar instead of white. While it was very good, the consistancy didn't come out quite right. Second attempt was this recipe, and I nailed it! Very, very good:-) And we gave ours away on our Christmas plates to people, so what a treat to get a container of this from you~
ReplyDeleteOh good! I hope you weren't "carameled out" by the time you received mine. I don't know if you could get tired of homemade caramels, though. The key is in the temperature- it has to reach the right temperature (242 is it?) and not go over.
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