caramel making class

The caramel making class went pretty well, but I always feel really nervous and stupid standing in front of people like that. It was a class for a different ward than I am in, but I knew a few of the ladies there. In honor of the fact that candy making seems to be a lost art, like something they used to do in the fifties, I wore a dress, high heels, pearls, and my fanciest apron. Not that anyone would have gotten the joke, but it made me feel better.

Also caramel making is so boring! Good heavens I read a book most of the time to beat away the boredom. So there's me standing in front of 20-30 people I don't know, and trying to think of stuff to say, all the while stirring, stirring, stirring. So I expound on the virtues of my favorite beloved candy thermometer, and why it kicks other candy thermometers butts, and other such various items of interest.

I think the time constraint kindof worked out in my favor, so there wasn't a lot of dead time, but I wasn't that familiar with the church stove and so I kindof had to teach in pieces because I got the timing all wrong.

"Add all the sugars, and bring those to a boil. Oh! now that the temperature has reached 242, pull it off the stove and add the vanilla, then dump it in your greased casserole dish. After the sugar comes to a boil, slowly add in the butter, then the milk, and stir constantly until it reaches 242 degrees."

Confusing, no?

I brought my favorite little pretty assisstant with me, but she ended up burning herself right off, and someone else had to take over stirring whichever pot I wasn't concentrating on. But she thought it was so much fun she wants to come with me again "next time". I'm in constant amazement that I've taught this more than once. I think this is the 4th time, not including at least one private lesson in my own kitchen, and I have yet to have someone tell me they attempted to do it. I really don't mind though, I paid for half of my new entertainment center from selling caramels last year.