They look promising, right? Well. Okay. *heavy sigh* I give up. I vow to never make candy again. It will save me the frustration and you the boredom of having to read about it.*another heavy sigh* I'll just say a couple of things about these caramels (just in case you are a braver man than I am, Gunga Din):
- It is not easy to get parchment paper to stay in any form other than flat. I resorted to duct tape. Even that didn't really work.
- These were delicious for about 5 minutes. I think I could have cooked the sugar portion longer to make them darker and they would have been even better. THEN, for reasons I can neither explain nor understand, the sugars re-crystallized. I've never heard of such a thing. But it happened. See?
In fact, more crystallization the longer they sat. It's a thing that could only happen to me, I'm confident. Candy-making is for greater bakers/confectioners than I. A true candy-maker would not have to spend SO MUCH TIME with a thermometer that refused to move.
A true candy-maker would also know how to wrap their candies when finished.
BUT, I did have success with something else last weekend. What you see below is mr.'s Irish Nana's recipe for Soda Bread (she calls it "Irish Bread"), in her own handwriting. His mother (Nana's youngest, also Lucy) passed away last August and when we were going through papers and photographs at her apartment (like you do) we found this. I knew I had to make it for St. Patrick's Day this year--last March she came to visit and it was the last time we all got to spend with her.
So. Delicious. Simple. Perfect. A little sweet, crispy crust, tender crumb.
This recipe will be framed and hung on my kitchen wall. And I will make it every year for St. Patrick's Day with a grateful nod to both of the Lucys who made my husband the man he is.
TGIP Rating--Salted Whiskey Caramels--EPIC FAIL. Never again. No candy. Ever.
--Lucy's Donahue's Irish Bread--KEEPER. Forever.
Next up: Ran across this and it seemed like the perfect way to usher in Spring. Whole Lemon Tart.