For some reason, fall seems like the time of the year for making caramel. Part of it is residual from Halloween and part of it is preparing for the Christmas season. I have only ever attempted making caramel one other time, and it did not go so well. Recently I purchased The Field Guide to Candy, and now visions of sugarplums dance in my head (well truffles and caramels anyway). Candy making has always fascinated me and scared me at the same time. Oh, sure, I will make fudge at Christmas but tempering chocolate and pulling sugar have been quite intimidating. The chocolate tempering still needs work, but the sea salt caramels worked like a dream and tasted even better.
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