There are few things more rewarding than being able to successfully prepare a chewy, buttery caramel. It’s a scary process for many, but, well, I don’t get scared too easily.
Let’s determine why NOT to be scared.
Butter. Sugar. A little Cream. What have you got wrapped up in it? 15 minutes and $2?
I have $2. I also have 15 minutes.
If it fails, it fails. I’ve spent $2 on less inspiring ventures. I bet you have, too.
So now let’s go over why you SHOULD make caramel yourself.
Because it’s freaking fantastic. That’s really all you need to know. This caramel recipe is soft. Softer than a store bought square sold in bags, but will still hold it’s shape for the most part. it’ll slump a bit at room temperature if left out for several hours, but that’s no big deal. You can opt to pour it into a parchment lined pan and chill it for a few hours, then cut it into individual candies, wrapping each in a little square of parchment. That would be yummy. You can also opt to omit the dark chocolate topping. Or, you can dunk the caramel in chocolate and omit the shortbread. Heck, you can sit with a spoon over the still warm pot and scald your face on it and be happy.
It’s THAT good.
I chose to pour mine onto a shortbread base and top it with a nice dark chocolate. it’s been a huge hit around here, and why not? Sweet and sultry, a little salty and a lot luxurious. I’m sure you’ll feel the same if you can manage to get all of the caramel out of the pot and into the pan. Hey, if I can do it, you can do it.
Never mind that burn you see on my chin.