c'est la moux pas la choux.


The Candy from Hell.....

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!!!