This might be a 'We Should Cocoa' entry for this month, but it seems a bit of a cliché to cook a Caramel Bar. My excuse is that I've only made caramel this way once before and it was a disaster, as it didn't set. In preparation for November's challenge of using caramel in a chocolate goody, I thought I ought to have another attempt at a basic caramel. I was fairly sure that jars and cans of ready made caramel wouldn't work in this sort of recipe - they are all fairly runny.
The recipe was straightforward to follow and I didn't encounter any difficulties. I guess it's always a little tricky to make caramel of the right texture without a sugar thermometer - I stopped the cooking when I could see that the caramel was thickening and it was starting to pull away from the sides of the pan as I stirred. I was anxious that it didn't become hard and brittle when it cooled. The hard part was waiting for each stage to cool before going onto the next. I started at around 1pm, and only got the bars ready to cut and eat at 6.30pm by setting the chocolate in the fridge.
If I decide to use this as my We Should Cocoa entry, I will edit this post, but I have one other recipe which I want to try before making up my mind.