Yesterday I made Marcona almond caramels. It is a new recipe where I caramelize the sugar and glucose before added the cream. It seems to make a very nicely flavored and textured caramel.
I don't dip the entire caramel because the nuts make the top irregular and it is hard to put a transfer sheet or texture sheet on it. If you look close, you will see that I dip the caramel up to the top, then just drizzle chocolate on top. I think I like the look. By dipping the bottom, it keeps the caramel from spreading.
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