Wednesday, February 22, 2012

Blood Orange Caramels

I've always been a bit intimidated by candy making, as temperatures and timing need to be so precise. But when I was gifted a candy thermometer recently, I decided it was time to get over my fears and jump in. When I saw this recipe, I knew it was the perfect first attempt recipe (I made one change and used almond silvers instead of whole almonds). It truth, it was actually way easier that I thought it would be, and the caramels turned out completely yummy. Now I just need to figure out which recipe to try next!

xx Molly

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