I got up this morning to greet a sunny day in Denver (at 18 degrees F) and immediately started making caramels.
Today's Flavor: HONEY BOURBON
Yep, the sis had a nice bottle of Kentucky Bourbon in the cupboard, so I figured I would do her the public service of pouring it into the heavy cream as it heated. And then the rest of it into the sugar as it was cooking.
I used some of the honey powder from Savory, as well. They taste amazing, though again, a little too stiff, even though I stopped the cooking process several degrees cooler. So I'm trying one. more. batch...
...which worked perfectly, finished at 235 degrees.
And in one of my many clumsy moments I spilled the bowl of Fleur de Sel on the butcher block and bumped into the ceramic jug with the ground coffee in it, mingling the grounds with the salt... tasted it out of curiosity and stood there in total shock at the subtle salt/coffee flavor, and realized that would be the next caramel experiment.
After I come down off this sugar high.
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