I found this recipe for Whiskey Salted Caramels. I have never made caramels for caramel sake. I've made Caramel Corn (a multitude of times), but never just snacking caramels. I also love whiskey recipes, so I knew this was the recipe for me!
I know what caramel is like, so I didn't want to mess this up.
When it was ready, I put it on a cookie sheet (lined and sprayed), and put it in the fridge.
I waited about an hour, then put some yummy, yummy salt on top.
After two hours, it was still soft, so I put it back in the fridge.
Left it overnight.
It was more solidified the next day, but it pulled like taffy and wouldn't really stay as a piece of caramel, just a soft, stringy lookalike.
So, what does any self respecting cook do?
I just made a triple chocolate Ghiradelli box mix.
Then, I strung out the caramel and placed it on top, just as they came out of the oven.
The caramel melted into ooey, gooey deliciousness.
And I forgot to take a picture.
But they were good. And I'd highly recommend them. I'd also highly recommend the salted caramels, but you might have to be better at them than I in order to enjoy them as they're supposed to be.
Sorry about that!