I have been dream­ing about caramel for a few months now and caramel apples just have not sat­is­fied the crav­ing. So the other day I made cin­na­mon caramel squares with smoked sea salt on top. I have made the recipe before many times before and most times they are per­fect but sometimes…

I brought the cream, sugar, corn syrup, salt, and vanilla bean up to 242F, then poured in more cream mixed with cin­na­mon. The caramel raised steadily in temp then hung out at 246F for awhile. I gave it a stir and boom! The mix went up in temp so fast, that I ended up pour­ing it into the sil­i­cone dish at 250F, which is 2 degrees over.

The can­dies are rock hard, but still deli­cious when cut in small pieces and chewed care­fully. I guess it is a good excuse to make another batch. What recipes do you make that have taken a few attempts to get just right?