I’ve been baking and making candy in my dotage. Pretty much mastered bread, bagels & donuts and am working on croissants. It’s a most worthy use of my time.
When you make the caramel, do you make candy or a pourable (sp) sauce? Have you ever tried making nougat? See’s used to make a rum-raisin-cherry nougat (I like the milk chocolate covered, but others think the dark is a better backdrop for the nougat.) It’s very humid here, so I’ve been afraid to try to make candy.