Ok, I made these candies....actually...caramels...they are a recipe off the food network...I always have good luck with their foods. This one though...OMG....well I know where I went wrong...my husband busted my candy thermometer and graciously offered me his digital one...used mostly for meats and such. Well, when I added the cream mixture to the sugar mixture it read 345*! It was only supposed to cook to 248* to begin with! I was like, this is way too easy...it was the right color, it coated the spoon, everything...so I took it off the burner and did everything else, stuck it in the fridge...and the next morning, it is still liquid! I was sooooo disapointed! I didn't want to throw all that good stuff out.
I had purchased fleur del sel, special french sea salt. The good Madagascar Bourbon vanilla. And of course, all the butter and cream....yummy!!
So, I had this crazy idea...what if I baked it? If it doesn't work, I would just throw it out anyway, right? ROFL.....well, people....I'm on day two of baking....I baked it for 1 hour and 30 minutes yesterday....smelled sooooo good in the house, like a candy shop. Put it in the fridge to cool, this morning, still was too soft to roll. So back in the oven she went AGAIN!! This time for 2 hours....we will see what she has to say tomorrow. I don't know if I am up for this candy business....it would of been easier to run get a frikkin candy thermometer!!!
c'est la moux pas la choux.
1 comment:
i'm afraid to look.....they are in the back of the fridge now...i don't care anymore...i have dubbed them "crapamels" now. you can have them if you want. they will still be there whenever you come out to see me next year or whenever....k? love you....
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