as last year, I didn't quite get them solid enough in the first go-round. So, I tossed them back into the pot the next day (after a night in the fridge) and recooked tme to just over 240 degrees Fahrenheit. Not as pretty (nor as salty as I'd like), but the texture is a success. This year's adaptation? Cook over medium-low heat (4/10) and stir every few minutes. The oil didn't separate out of them this year. Score one point of success!I dream of the day I can make these right the first time. But still, they taste delicious, the unmelted flakes of Hawaiian sea salt make for a delightful surprise crunch!, and their smooth texture (aside from salt crystals, that is) is spot-on. Everything worth knowing takes time, eh?
If you haven't seen my caramel posts before, I've linked one above where I note the changes I make for a full-batch of caramels. And here's the original recipe on epicurious.
And why yes, that is sunshine on the parchment paper. For a brief hour or so, solstice morning dawned sunny (I love it when it does that):
I'm off for a walk. I overtaxed my injured wrist yesterday and am feeling the burn today. So, no gym today, a long walk instead. I'm going to pick out a nice vegan meal and go buy groceries to make it. I'll be back later this afternoon with another handmade holidays post: knocking off anthropologie again, this time it's some seriously dramatic earrings.
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