Cook’s Talk: Short and Long Caramels
Caramel – it’s the thing this season. We’ve made four batches now with varying degrees of success. All were delicious but some were, well, just a little too soft.
In our research on this troubling topic, we discovered that there is insider candy-speak for hard and soft caramels.
Caramels that are just a little too soft and moist (the ones you have to drag away from the wrapper, leaving a long tail behind) are called short by candy makers. Caramels on the harder side (they give you a headache to chew) are long.
Well, now that we’ve had long, short, and just-right caramels we can say they’re all delicious to us!
(Image credit: Butter Rum Caramels at Epicurious)