We made Oprah's Sea Salt Caramels a couple days ago, and though it tastes out of this world, it never hardened enough to the point where we could cut and wrap it up, darnit! And we made three batches, too. I think we should've cooked it until 250 degrees vs. 240.
Here's my cute little niece and MIL cookin' away...
And here's my little munchkin helping us in the kitchen. Such a little ham she is!
Though the caramels were soft, we couldn't stop eating it.
And can I just say that it makes the BEST apple dip? Simply divine, I tell you! It's the perfect blend of sugar and salt. Seriously.
Have any of you made it? If so, what was your experience?
xo,
Pamela
p.s. A few of you have asked me what kind of camera and lens I use. For the first 6 pics in this post I used my Canon 5D Mark 2 (50 mm 1.4) and for the last 2 I used my Rebel xTi (60 mm macro).
