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Reviewed Dark Salty Caramels

Feb 26, 2012 in Food Network Community Toolbox on

Just made these and they are delish. These tips were important to me--use a pot that is not too big so the candy thermometer reads properly; it takes a long time to get the temperature to 255 the second time you heat up the caramel (after the dairy mixture, so be patient; and third, it is supposed to be bitter, almost like a coffee caramel. I t...

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