zxcvbob wrote:

> Bob (this one) wrote:
>
>> A column I wrote a while back.
>>
>> Pastorio
>>
>> -------------------------------
>> Candy is dandy...
>> Have you ever tried to make candy bars? I mean like you can buy
>> in the stores with fancy wrappers and all. Real candy bars. Here we
>> go on a very cool adventu you're about to see how to do it. And
>> then I want you to make up your own.
>
> [snip]
>
> You use store-bought caramels? Shouldn't you start with making a few
> pounds of homemade caramel?

Not necessarily. I have made tubloads of caramel on more than a few
occasions, but it wasn't ever appreciably better than Kraft's. I've
had caramels made by pastry chefs that were good enough,, but still
not appreciably better than the commercial.

My intention in this and most columns is practicality combined with a
certain quality level. Making the caramel would add a lot of time and
effort to the projects. Less time to unwrap some packaged caramels. If
people want to go those extra steps, fine. I'm just not making them
mandatory.

I don't subscribe to the idea that homemade is always better than
commercial. I've had too much bad food prepared by sincere and
hard-working amateurs. And good stuff made in factories. We use
store-bought chocolates in candy making. Why not other well-made
ingredients as well? Marzipan? Nut butters? Lekvar? Dried fruit? Jams?

Pastorio