Back in March, I answered the call put out by Stefani of Cupcake Project for donors for the Food Blogger Bake Sale for Share our Strength to be held this coming Saturday. I offered to make caramels and ship them to her since I'm not able to attend the bake sale in St. Louis. I was thinking it would be a great opportunity to support a good cause and a good excuse to make some caramels. I was thinking about goat milk, red wine and bourbon-vanilla bean caramels. I was not, at that time, thinking about how much I really don't like cutting dozens and dozens of caramels. I was also not thinking about it being almost 90 degrees in mid-May.
(And speaking of crazy, I just received a call from Justin to see if I could do a graduation cake for him for May 21. I said yes. I am totally insane.)
|Nice, even caramel squares.|
Last week I had the pate de fruit in the oven to get it out of the way, so obviously our oven hasn't been used for much other than storage lately. The hubs did ask what would happen if he forgot and accidentally turned on the oven. I wasn't too worried about it with the pate de fruit, but I can't risk it with the caramels.
So this is my high-tech solution: