Thursday, April 19, 2012

Whiskey Salted Caramels

Well, I've been going back and forth about posting this, but I'm going to share my fail turned some what of a success.

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 did everything that the recipe said to do.


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?
Make Brownies!

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!

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