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Joined Date: Dec 12, 2011
Reviewed Dark Salty Caramels
"I've made these caramels the old fashioned way: a heavy saucepan and a bowl of iced water. No fancy thermometers and probes. It'll never taste burnt as long as you reach the "firm ball" stage and avoid crystallization. I don't really care for the soy sauce, I think top quality vanilla extract is better, but that is a matter of opinion. I guess a l""
Not a professional cook. But been cooking real food since I was 5.