So it’s been a while.
See, I created a post before we left for Greece and Turkey. But it failed, and I didn’t have time to re-post. And then we got back, and a month went by. Not a whole lot of baking going on, and clearly not a lot of posting. Let’s fix that, shall we? Hit it, caramels!!!
The end product.
Here’s how we got there:
Heavy cream, butter, and espresso powder.
In a separate pot, we boiled corn syrup and sugar. It gets very hot.
After adding the cream mixture, it thickens into a boiling vat of goodness.
Pouring the caramel into a pre-prepared pan.
After cooling, voila!
These are truly delicious caramels. We have tried basic sea salt and espresso varieties. They are both fantastic.
