It’s August now, so I feel like I need to pack in as much stuff every day as humanly possible. I will not let the rest of my summer go to waste!
Anyway, after my newly discovered obsession with salted caramels, Adam suggested I learn to make them to save our wallets from my monthly fix at Galipette. So yesterday, I did.
For a first attempt at making caramels, this turned out pretty awesome. But there was a very slight burnt aftertaste to them, so next batch I will cook the caramel a little less. The texture was absolutely perfect, though. I took it off the heat at about 300 degrees F.
This recipe is from Ina Garten, but apparently the website version has the wrong ingredient list (her show had the correct list). I read a bunch of the comments on this recipe before I made it, and they were really helpful. So this is an adaptation of the one on the website. The only problem I had other than overcooking the sugar was getting the parchment paper off of them when they were cool. I haven’t figured out how to solve this problem yet…