It has been over a year, apparently, since I last posted. I got frustrated with the caramel business idea, stymied by the necessity of a professional commercial kitchen in order to be legal. And then I took a nutrition class in September 2009 that resulted in my discovery that I'm sensitive to gluten and dairy, and addicted to sugar. I cut out all three completely for six months and lost more than forty pounds. I didn't make caramels for a long time.
Recently, I started making them again, just simple maple butter batches, nothing fancy, to give as gifts. I ruined the first batch completely by not cooking the sugar long enough, but since then every batch has been perfect. The remnants of the last batch sits on the marble slab, and I can easily resist it. I know what dairy and sugar do to me. The flavor of fine caramel is still one of my great pleasures, I just savor it in much, much smaller doses.
As for love, I'm still trying. If it were as hard as learning how to make perfect caramels, I might have a chance. But it's much harder.
Experimental Caramels coming soon.
If you want a caramel, send me your address and I will mail you a small bag of them.
Cheers.
