The Tradition Continues

My friend Priscilla and I have been making our caramels together for quite a few years now.   It is become our annual tradition.  Making Caramels  Our friends and family from around the world have learned of our tradition, and have sampled the goods, so every year our request list grows by leaps and bounds.  It is getting harder and harder to meat those demands, but we keep on trying.    Awwwww!  The price of fame I guess.  🙂  Yesterday was our designated caramel day.  As usual, we made two double batches each.  One is the plain caramels and the other is chocolate pecan.  It only takes about 45 minutes to actually make one batch of the caramels.  It is the cutting and wrapping them all individually that is so time consuming.  We usually stand side by side stirring our batches on the stove, talking and laughing the whole time.

Our caramels are at different stages at this point.  Priscilla’s has almost reached it’s first boiling point, and I am still melting the butter in mine.

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Priscilla is on batch #2, the chocolate pecan batch.

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And now, they cool.  They have to cool completely for at least about 4 hours before they are ready to cut.

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The cutting and wrapping process has begun.  I just finished cutting and wrapping all the chocolate pecan caramels.  I will start the process all over again tomorrow with the plain caramels.  Every now and then, there are a couple of strays that randomly need to be tested, you know, for quality control, just to make sure we haven’t lost our touch.  This year, so far, they are even more delicious than last year, so we’re still good.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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