d read through your recipe. Above the mention of heavy cream got me but. . .
what really got me was the description in the instructions: " . . .boil until it reaches EXACTLY 254 degrees. This results in a caramel that has a SLIGHT STRETCH to it."
Caramels, for me, need a slight stretch; this should be required by Candy LAW! Gotta have that heavy cream and GOTTA have that stretch, else it's not caramel candy. Don't want caramel FLAVORED hard candy, don't want the stuff that is grainy, or that does not stretch. And I don't want the stuff that pulls my filling and caps off. With me it's all about the flavor AND texture, and I have got to have both,
Gimme that ol' caramel stretchin'! (and unctuous, creamy dairy delight.)
BTW, do you have a Trader Joe's nearish? Out here TJ's sells some caramels, random cut, dipped in dark chocolate, have that creamy flavor and the ol' caramel stretchin'; they come in clear plastic 10 oz. tubs. They are not home made, but for satisfying a long put-off craving, they are the ticket. I can't buy them any because I will eat them all in about 2 days. It would be one day, but I am able to exert a small modicum of control. Good LORD, it is hard not to eat them all in one setting. What is weird is I am not a big sweets/candy person. But those caramels drive me to ruin!
Thank you for the recipe and thank you for your tips. Perhaps I will make some with that heavy, regular pasteurized organic cream they sell at Trader Joe's.