I have an affinity for all things caramel. It can be in a candy bar (Caramello, I miss you!), a simply-wrapped chunk of chewy goodness, or the all-time-bestest-ever candy: Milkfuls. Oh how I miss Milkfuls.
Even my Grandma’s sticky buns were drenched in an incredibly gooey and cavity-inducing sweet caramel sauce, making them completely irresistible to me. As difficult as giving up cheese proved to be, the caramel torture was a much heavier burden to bear.
What is a caramelholic to do??!?
It involves superheated sugar and coconut milk. And a few burns. And some lessons learned about the differences between wax paper and parchment paper. And in the end? Worth. It.
You’ll want a candy thermometer for this. Don’t use a digital unless it really is instant-read. The response time on those is usually just wayyyyy too slow. (I’m looking at you, Martha Stewart. You liar.) Even the nice…
View original post 581 more words