These caramels fall firmly into the latter category.
I used a 10 x 7" pan instead of the loaf tin specified in Diana Henry's recipe, so they were a bit thinner, but because they are a soft (chewy but not filling-ripping) caramel, it's possible to gently press them into a fatter shape when you cut them, if you prefer. I didn't mind the thinner ones but I did need to do a little squashing to get them back into a nice square shape.
These were absolutely gorgeous. Sweet, but with some richer dark caramel notes and the hint of salt, creamy and utterly delectable. A gift from the heart that any caramel lover would be delighted to receive.
These would be a welcome gift in my house! I already like the name, sounds so yummy! Such a lovely treat!
ReplyDeleteAn indulgent treat, indeed!
ReplyDeleteKF - they were wonderful! I sent some to work with my husband but the rest disappeared in the house.
ReplyDeleteLeaf - so, so good!
Oooh.....I'd have to fight off the rest of the family to get a taste of these (but my husband would be very happy to know that enjoying them wouldn't entail an emergency trip to the dentist!)
ReplyDeletei do like my filling where it is...soft is definitely the way to go. :)
ReplyDeletethese are lovely!
I respect anyone who makes candy! I'm intimidated by the whole temperature gauging thing that is involved when boiling sugar to 'soft ball stage' ... I always think things are going to get out of control and turn into sugar bricks ... good for you making such a success out of this recipe!
ReplyDeleteWow, this is exactly the kind of gift I would love to receive, not least because I've never been game to try making caramels myself.
ReplyDelete