Kahlua Caramels

Just Do It

Do you have a favorite treat that you love but have felt too intimated to make? For me caramels have always fallen into this category. Until now!

In this month’s Bon Appetit magazine I saw a recipe for caramels that I thought I could handle. Before I had the chance to second guess this decision I headed right for the kitchen.

Actually, I first posted a question on Facebook asking if anyone had suggestions for me about making caramels. My blogging friend, Carla Cardello from Chocolate Moosey, responded right away with, “Yea – don’t burn yourself.” Very wise words to read BEFORE starting.

I found that making caramels was really quite simple. I organized all of the ingredients before I started and then it was simply of matter of cooking the caramel on the stove, adding ingredients when needed and then letting the caramel cool before cutting.

Quite frankly, my biggest challenge was figuring out how to cut the caramel without having caramel strings all over the place. I read several articles about this and opted to butter the knife in between slices. Alternatively, I could have dipped the knife into warm water between slices or sprayed the knife with nonstick cooking spray.

It did not matter if some of my caramels had a few strings hanging down, because once the pieces are rolled in wax paper, their shape is formed.

The recipe in the magazine called for bourbon, but I am not a bourbon drinker. I substituted vanilla extract in my first batch and then used Kahlua in my second batch. Either option is divine.

The biggest lesson learned from this experience is to stop waiting to make something that seems too challenging. Take everything one step at a time and it will work out. In this case it not only worked out, but making caramels has now become a favorite of mine.

This has inspired me, so that I think I’m ready to conquer my marshmallow phobia! Stay tuned.