




...random thoughts, random images, random life...
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Candymaking never really interests me. Of course baking is already an exact science. However, the temperature precision and the perceived danger of working with sugar have always make me wary. It just seems to me so many things can go wrong so easily. Well, until recently. My little Holiday Fudge project was unexpectedly fun. And now I'm itching to try something a little more challenging.
This recipe is adapted from David Lebovitz. He has since removed the recipe from his site. Otherwise I would simply point you to his much better written recipe with helpful step-by-step pictures. This salted butter caramel is so unbelievably addictive. It starts off a bit hard but a few seconds in the mouth and it yields into such soft chewiness. Oh, and the richness! The moment I remove the lid from the apothecary jar, I could smell the irresistable sweetness of cream, butter, and sugar. The lovely saltiness of fleur de sel prevents this caramel from being cloying and adds loads of complexity.
I never knew candymaking can be so rewarding.
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3 year old dancing to choreographed music.
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(via katmorales)
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That’s right. He does NOT hate.
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with any questions, comments etc. I would love to hear from you!sparklytrends@gmail.com