Let me tell you.....when it comes to making candy, I've had some serious cooking disasters. Last year alone I turned burnt sugar into a charred, smoke alarm ringing, smoke-filled kitchen mess on not one.....not two.....but three separate occasions. But as they say, "time heals all wounds" and this year, armed with my brand new candy thermometer and much trepidation, I was ready to try again! And, as you can see from the picture on the side.....success!!!
The secret is this..... when it comes to making candy, you need two things: a candy thermometer (don't even try to eyeball it. Trust me. Unless you were raised in Switzerland making candy at age 5 for Lindt, you will probably screw it up), and your undivided attention. Thats right....no multitasking. You must stand there and stare at your sugar until your eyes almost fall out. Don't turn your back for a second. No playing with your dog, no checking facebook, no running to the bathroom, nothing. If you can do that, you'll be golden. Let's make caramels!!
Before you start with the ingredients, prepare your pan. Line a 9x9 baking dish with greased parchment paper. Now you're ready!
Stick in your candy thermometer and let it bubble for about 10-15 minutes. (You should whisk it pretty often). The thermometer should read 248 degrees.