So I put all the candy back into a pot and boiled it again, this time no stirring but I think I went a bit too hot around 258F and they ended up too hard.
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Second, two questions: I used milk instead of cream had no cream — how would this change the consistency? Lots of love from Hong Kong! Other links The Service may from time to time contain links to other sites and resources 'External Links'.
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Our rich and coffee-y caramel loves to be poured over cinnamon rolls, banana bread and coffee cake.
Congrats on all your success.
Your blog and now your lovely book make me want to cook more than any other website or proper cookbook.