This time around our assigned recipe was, Caramel Coconut Cluster Bars. (point of order: its CAR-mel, not CARE-A-MEL or any other goof ball pronunciation, now that we have that sorted we can carry on)
I joined this confection club for a couple of reasons. The main one was I wanted to use the cookbooks. I have a horrid habit of buying or picking up a cookbook, looking through it, and making a mental list of stuff I’d like to try, only to put the book on a shelf. This club gives me enough structure to actually put forth effort and do, which is great. This week I got a chance to test out a new skill or two and I bought my first ever candy thermometer.
The short bread was easy and delicious. The caramel was far too sticky/gooey. So much so it tested to my dentist’s craftsmanship. I understand now that I wasn’t patient enough. But the sugar wouldn’t get above 220 degrees and the smell started to turn burnt, I decided to go forth and see what happens. The chocolate was barely a hint. By no means am I down on this. I think after a time or two I could really do this well. If I was to do this again, I would use a better suited pot. Live and learn I suppose.