If I had to choose a desert island dessert, it might very well be these caramels. Chocolate would momentarily tempt me, ice cream refreshes like no other, and a life without citrus would make me weep with despair, but a good caramel is dependably decadent in a way that I never tire of. An exceptional caramel is robust, sweet but not cloying, chewy, with a good pull to it, but never too firm, and dotted with just enough salt to keep me wanting more. Lucky for me, these hit the mark on all fronts, and are surprisingly simple to prepare (at least compared to most candy recipes, and for that matter, other caramel recipes).
I have literally hundreds (if not thousands) of recipe bookmarks spanning a handful of different formats, so it can occasionally be a bit overwhelming when making the decision of what next will grace my oven. Luckily, I am blessed with friends eager to eat the results of my baking experiments, and from time to time I get an email prodding me towards a new treat. So, when Ally sent me an email simply titled, “MAKE THIS” with nothing but a link to Look I Made That’s* take on crack pie and the words “MAKE IT, FEED ME, XO” (CAPS hers not mine) I knew she must have been on to something delicious, so I happily obliged, and plotted the creation of the famed crack pie from Momofuku Milk Bar.
*One of my favorite food blogs