Comments on: Chocolate fleur de sel caramels

By: Plombier Nice

Plombier Nice — Tue, 02 Nov 2010 13:22:39 +0000

Thanks for sharing your weblog with all of us, quite informative

By: Cynthia Furey

Cynthia Furey — Wed, 03 Feb 2010 19:15:55 +0000

You’re welcome, Steve! Glad to be of service. And oh yeah, people buy those things.
Michelle: Thank you so much!
Hungry (and everyone else) If ever you scorch your pot, follow Kristiana’s advice. She is a GENIUS. I made the baking soda paste and the next day everything came off without even the use of my sponge.
Diane: I didn’t have any cream of tartar on hand, but I’ll try your method the next time this happens (and oh, it will happen). I’d love to start a list of home remedies like these that might be helpful to other bloggers and readers out there!
Thank you everyone for your kind words and for reading!

By: Tangled Noodle

Tangled Noodle — Thu, 28 Jan 2010 04:34:16 +0000

Bacon is all well and good but it’s salted caramel that has been my favorite flavor trend! The crackled tops of your chocolate caramels look almost like mosaic – so lovely. I don’t have RPF as much as Recipe Overconfidence Bias: if I’ve successfully made a recipe several times, I tend to do away with the written instructions. Inevitably, I forget a critical ingredient or step. [Sigh]

Caramels make such great gifts for any occasion so I’ll be sure to keep this recipe on hand!

By: Wizzythestick

Wizzythestick — Wed, 20 Jan 2010 00:58:30 +0000

LOL Love your limmerick and can certainly relate I am terrible at watching pots for candy, custard and roux!

By: Nastassia

Nastassia — Tue, 19 Jan 2010 18:59:30 +0000

those look delicious! you wouldn’t know that you didn’t stir =)

By: gastroanthropologist

gastroanthropologist — Mon, 18 Jan 2010 12:34:28 +0000

I know exactly what you mean RPF. Occasionally you will find a new trick or short cut, but most of the time you are kicking yourself for not doing it the original way! Your poor pot – I hope your le creuset loses its black spots – I have a few and they are one of my most favorite kitchen things.

By: Rox

Rox — Thu, 14 Jan 2010 00:04:24 +0000

These make my mouth water. Also, I heart Christmas miracles

By: Marla Meridith

Marla Meridith — Sun, 10 Jan 2010 00:35:47 +0000

These caramels look awesome. Candy making is so very sensitive…doesn’t happen around these parts very often. I am always scared my kids are gonna get too close to the wicked hot sugar brew. I love the idea of the Fleur de Sel on these caramels. Great photos!!