The Vanilla Apple Cinnamon Sour Cream Caramels didn't work out very well. Why? The sour cream curdled. I let the cream/sour cream mixture boil, and that wasn't good. So the caramel has little curds throughout, which is weird.
The FLAVOR, however, is amazing. You can seriously taste the apple syrup after letting the caramel sit in your mouth for a while, and then the sour cream comes through when you chew it (probably from the curds, I know, ick, but still).
So. Great idea. Poor execution. Next time I'll mix the cream/sour cream together while cold (or even better, just use creme fraiche) and then gently heat it to almost a boil but not quite.
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