Don't you just love when a failure turns into something good? A couple of days ago, I decided to try out a recipe I ran across: Salted Whiskey Caramels, using Jack Daniels Honey Whiskey. I could do this: I've made candy before, so it shouldn't be too hard to figure out the recipe. Everything went fine, until the whole "add cream mixture. Beating with whisk, cook until thermometer reads 248°F." The thermometer read 220...and 220...and 220. Why wasn't the stupid thing moving? After a few minutes of watching and waiting and whisking, I decided enough was enough. My thermometer must not be working correctly. I took a chance, and poured the caramels into the pan.
The result: A nice caramel syrup that's absolutely YUM-O over pound cake. Aaaand, will be really good over vanilla ice cream. Or, maybe that Spiced Pumpkin Pecan ice cream that's hanging around in the freezer!
Who could ask for anything more?