CandyBar2

Unveiling the 8 pound loaf of candy.

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This year the caramel would be pure, and not blended with nuts. I also opted not to freeze the layer, thinking I could simply freehand pour it. The pouring went pretty well. The molten caramel was generally well behaved. The problem came when it was time to cap it. While waiting for the caramel to cool, large portions slid down the sides, as if Salvador Dali was making the candy. Not sure why it was so much softer this year, but whatever. I piled the caramel back on, capped it with a layer of chocolate, ...

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