Serena and I had a happy cooking morning, listening to NPR and making candy. From 250 Ways to Make Candy (1950) I selected "Inexpensive Milk Caramels." I made it mostly with half and half because both Serena and I came home with half and half and now we have like a gallon of it. We finished the caramels with gray sea salt, a suggestion made by Serena not 250 Ways to Make Candy.
Unlike some of the other Culinary Arts Institute recipes I have tried, this one ROCKED! It was great, though difficult to cut. I'm a really big caram
el fan and occasionally splurge on the artisinal caramels from Whole Foods. I can't remember their name, but they are made here in Chicago and come in a small white box. Mine don't rival their creamy, gentle goodness, but mine turned out well anyway. Candy making is fun although I'm not quite as excited when it comes to eating it.
1 comment:
I love that they're actually described as inexpensive...EXACTLY what I'm looking for in a candy recipie during this recession of ours...
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