Beautiful post! The pictures are fantastic and your story is wonderful. Barbara, we chatted on the bakers hotline about caramel shortly before you posted this and I wanted to thank you because your tips have fixed my brittle caramel issue. Calibrating my thermometer was key as it was almost 5 degrees off. Between that and me being at high altitude I was cooking my caramel to almost 255 degrees. No wonder it was brittle. Thanks again for the tips. Merry Christmas!

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