Saturday, February 21, 2009

Intended to be candy

One evening earlier in the week I set out to make these caramels. Everything was going smoothly and bubbly but I just could'nt get the candy thermometer to go over 225. I did'nt want to keep boiling it as not to burn the mixture so I stopped at 225, poured it in a pan and put it in the fridge for a few hours to cool. The next morning the mixture was nice and creamy - the perfect butter caramel topping for ice cream. I guess those extra 10 degrees would have made a difference but we don't mind our ice cream delicious-ness one little bit. Next time, I might just stop boiling at 225... just because.

And this last picture of my best-bud doing what she loves best - chillin' on her favorite blankie which she's had for 12 years.


Barb said...

I would much rather have that yummy sounding carmel recipe on french vanilla ice cream than in a candy. Sounds delish. Might have to try this one.

JoyceAnn said...

Sometimes the oops .... create something more wonderful .... Carmel ice cream topping , sounds delicious.

My last batch of wine I had fermenting turned to vinegar , so now I have lots of " Red Wine Vinegar " to cook with. I thought it looked different , had a scum like topping , which was the mother of vinegar. I strained it and composted the mother before I realized what it was or what had happened.

~ Sweet Blessings ~