Member since Nov 2011
"The 3/4 C cream to the 1 C sugar here instead of the 1 to 1 in most other recipes made the caramel the right thickness for dipping. I also used my candy thermometer and found that 340 deg F made a nice color. I a bit longer and it's more like a toffee flavor, yum. I added 1 tsp vanilla in my batches and only 6 twists on my salt grinder - probab""