My mouth is watering as I write this...Three words: Best Candy Ever. It's fall in the Blue Ridge Mountains all in one bite. Standing in the cool orchards, eating a Carter's Mountain apple, watching the leaves turn fiery and then fall, turning the trees into gray skeletons. And at the end of that bit, that little taste, the crunch of the sea salt comes in, just to add that last perfect touch that all candy requires. Being a diabetic I can't eat candy just any time, but I carry it around and sometimes eat it in instances of low blood sugar. My first try at these caramels was a huge success. They hardened perfectly and the taste and texture were delightful (had my family try them out). But, by this experience I came to think that making these was "easy" so I tried again. But they didn't harden, and then the next time they were much to salty, I felt cheated and falsely assured by my first batch. But now I have notes written in my cookbook (ALWAYS a good idea, the phrase "learn from your mistakes" may have been specifically directed at bakers) and I have them all figured out. In fact, I'll be making them for a craft fair this weekend! I won't say the process was easy, but it was definitely worth it. Link to the recipe here: Apple Cider Salted Caramels
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