I've grown accustomed to the time necessary to make each of my chocolates. Sometimes a labor of love, sometimes just labor ;-), I don't really think about how long it takes, but I can't imagine doing it any other way. Thus, when I learned that another candymaker dips her caramel apples in a canned liquid caramel, I almost screamed in horror.
I buy blocks of the finest caramel and slowly melt it until it is just the right consistency for dipping. Then after dipping or creating my turtles, I have to let them cool down so that the chocolate coats it uniformly. Now, I suppose if I used canned caramel or other shortcuts, I would have more spare time, but I might have to change my name to "Almost Heavenly Sweets" |
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