I grew up in the 90′s, arguably one of the last century’s more sartorially challenged decades, so naturally I was once the proud owner of more than a few pairs of overalls *shudder*. Black velvet (never mind my velvet phobia), indigo denim with Tweety Bird embroidery, an assortment of shortalls (overall shorts); it’s safe to say that these were just the tip of the iceberg when it came to the overalls lurking in my closet circa 5th grade.
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).