Homemade Caramels

February 12, 2012

If I had been asked to stir a pot for three hours straight, I would have said no.

Or asked to pry and heave a slab of sugar out of a pan with the help of two other people for at least fifteen minutes, I would have said no.

Or to cut that slab of sugar into at least a hundred pieces, I would have said no.

Or to cut out over one hundred teeny tiny squares of waxed paper with uncomfortably heavy and awkward scissors, I would have said no.

Or take over one hundred teeny tiny squares of waxed paper and individually wrap as many tiny hunks of sugar, I would have said no.

If you had given me a homemade caramel and then told me what was required to create such a heavenly square of sweetness, I would have said heck yeah!