Caramel Learning Curve

Caramel is fun, but I really need more experimentation. The temperature thing is really important, I think. These apples have chewy and delicious caramel for those with healthy choppers and/or excellent quality dental work. I will try and try again until I get the caramel to be the absolute perfect consistency... not too soft and not too hard and chewy. I will nail it one of these days. E-mail me your favorite recipe if you know of a tried-and-true way of achieving caramel perfection, ok?

This caramel was made from scratch with brown sugar, butter, sweetened condensed milk and light corn syrup. Vanilla was added once the caramel began to cool down. These guys got rolled around in a lot of love... for example, toasted sliced almonds, coconut, mini chococolate chips, toasted pecans, hazelnuts and walnuts. I know you can feel that love. Then, a bunch of them were drizzled with melted cocoa-y chocolate and squirted with even more white chocolate. You can click on the pix for enormous close-ups if you're really hungry.

Love to all . . . from Katie's Passion Kitchen