ahh....this looks like I'm a trained barista mastering latte art...but I'm not
This is brown sugar beginning the conversion into delicious butterscotch caramels. The recipe is from "Brittles, Barks, & Bonbons" by Charity Ferreria (page 77).
I cooked this mixture to 250 degrees F; the caramels cut beautifully. For those of you who, like me, fear sugar/caramel, I encourage you to just jump in and melt some sugar. I've experienced more successes than failures. Once the fear of melting sugar passes, there are endless possibilities.
Spun sugar, here I come!
very early boiling stage:
a few minutes later:
they cut SO much easier at room temperature rather than immediately out of the refrigerator:
beautiful ... just beautiful
wrapped and ready to share (wax paper squares are so much easier to wrap than parchment paper)
unwrap and enjoy!
photograph and consume: