It's been a long time since I searched the candy aisle for anything. I had to recruit help to find caramels among a plethora of other candies. It didn't help I was looking for the other brand (which has totally changed it's look since I last saw it).
I remember really loving caramels when I was a kid - so incredibly creamy and sweet! Unwrapping each one was a pleasure. I distinctly remember unwrapping piles of them at my grandma's house, helping my aunt make another exciting dessert. It's a wonder Barb never hauled off and hit me for eating most of what I unwrapped.
These particular caramels were sort of plastic-y. I'm not sure if it's because they're Kraft and are made primarily of corn syrup or if I'm just not a kid.
And unwrapping an entire package of these was a little tedious. Making caramel can't be hard, can it?
And of course, there's a recipe for caramels in the ol' Larousse Gastronomique! Next time, I'll have this in mind.
So we're clear, caramels are
Sweets, often square-shaped, made from a mixture of sugar, cooked glucose syrup, and dairy products (milk, butter, or cream), plus vegetable fats and flavourings. There are various types - hard and soft caramels, fudge, hopje, and toffee - depending on the composition, degree of cooking, shape, and flavour. The French town of Isigny, famous for its milk, also makes famous caramels.I don't know anything about famous caramels from Isigny, but I can tell you that some mean fudge is made back home in MI.
Kraft Traditional Caramels, available in the candy aisle of Ralph's for $2.50 a 14-oz bag.
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