1/05/2012

From Failure Comes Success

Don't you just love when a failure turns into something good?  A couple of days ago, I decided to try out a recipe I ran across:  Salted Whiskey Caramels, using Jack Daniels Honey Whiskey.    I could do this:  I've made candy before, so it shouldn't be too hard to figure out the recipe.  Everything went fine, until the whole "add cream mixture. Beating with whisk, cook until thermometer reads 248°F."  The thermometer read 220...and 220...and 220.  Why wasn't the stupid thing moving?  After a few minutes of watching and waiting and whisking, I decided enough was enough.  My thermometer must not be working correctly.  I took a chance, and poured the caramels into the pan.  
The result:  A nice caramel syrup that's absolutely YUM-O over pound cake.  Aaaand, will be really good over vanilla ice cream.  Or, maybe that Spiced Pumpkin Pecan ice cream that's hanging around in the freezer!
Who could ask for anything more?

8 comments:

  1. It's all in how you look at things. Have a good day.

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  2. It does sound tasty. I had that happen with some fudge at Thanksgiving. It never reached the temperature it was supposed to!!!
    Sorry they didn't turn out but at least you have something out of it.

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  3. Love it when things work out like that.

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  4. Someone very dear to me once made "blueberry pancake syrup" every time one of her jams didn't set. The syrup was even better than the jam. This sounds amazing, Mary. Maybe you should make it like that every time...on purpose! :)

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  5. That sounds just delightful...a happy accident!!!

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