Skip to content

Sea Salt Vanilla Caramels

December 18, 2009

Food and Wine MagazineDecember 2009

I coated the top and bottom of the caramel slab in chocolate before I sliced them. Unfortunately, the sides got a little too sticky when left at room temperature. Next time, I’ll dip the whole caramel. Still, quite tasty!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: