Caramels
2 Comments
One of the great things about writing THE ULTIMATE CANDY BOOK--perhaps as some sort of redress for the dentist bills--was the drop-jawed kudos. Oh, I don't mean we didn't have failures while we were recipe-testing. Of course. But once a recipe succeeded and we presented some friend with a little bag of wrapped candy, he or she was flummoxed--and that goes for the most squinty-eyed of the hyper-foodie set. You know the type: ever ready with a lecture on how you must eat lettuce pulled out of the ground within the last two hours and rinsed with water at 78F. "You used seventy-seven degree water? What were you thinking?"
Listen, I've got nothing for the current crop of know-nothing idiots pretending to be politicians in DC. I'm certainly not trying to validate ignorance. Just outplay it. And nobody outplays a wannabe fetishist like a more serious one. You can play at leather pants until you meet someone in leather chaps. And you can play at being a foodie until you meet someone who makes candy at home.
So I urge you to outfetish the best of 'em and try these buttery caramels. They're a little harder than the squishy ones available commercially. More old-fashioned. They melt on your tongue, turning soft and luscious. Sticky, too. Make these today and that dental appointment tomorrow.