Dear Delicious Chocolate-Covered Caramels,
I blame you for the decay-ridden second maxillary premolar currently rotting in the right side of my face. To be fair, I also blame these. And definitely these. But you most of all. Because you’re made of scrumptious sugar glue.
I’m no stranger to dental issues (thanks for the genes, Dad). More cavities than I could count when I was younger. One cavity-turned-infected-tooth that hurt so much it required an emergency root canal. Four impacted wisdom teeth that could only be removed by breaking away my jaw in several places. My face was so swollen I had to write on a chalkboard instead of speaking. I later upchucked into a giant bowl of green jello I’d been trying to eat when my tummy decided it did not like codeine. After two weeks I felt nothing but contempt for oatmeal and applesauce, and was consumed by thoughts of popcorn and well-toasted bagels.
Now that I’ve really whetted your appetite with my dental horrors, let’s talk caramel! I was seriously surprised by how easy it is to make this stuff. Put it all together, heat, watch, pour, wait, cut, done. Dipping them in chocolate makes this recipe a bit more time consuming, but the end results are über delicious. If you don’t want to bother with tempering chocolate, the caramels by themselves are still quite yummy.