Welcome, Barbara! That was such an enjoyable post. Thank you for the caramel-making tips. I think extra vanilla and more temp. accuracy would make a delicious difference in my own caramel recipe. I especially like how you show the candy in its various stages. Ironically, after all that painstaking work to get the texture just right, my favorite thing to do with a caramel is melt it in the microwave and drizzle it over a sliced apple.

• Reply