I noticed the other day that someone found my site by searching for this phrase “how to rescue a pan of rock-hard caramel.” It cracked me up! I posted a few weeks ago about how my caramel was overcooked and rock-hard, and I wound up smashing it to bits and using it for an ice cream topping. I figure many of your households are as busy as mine today – last minute baking, knitting, crocheting, and the constant hum of my sewing machine. Maybe you have a caramel failure like my most recent one. I have made this recipe 4 times, and this last time through I undercooked it so it never set properly. Presenting “How to rescue a pan of too soft caramel.” I have bought a new candy thermometer, and am ready to take another try. But what to do with my giant batch of caramel too soft to cut? Enter these “keep refrigerated” labels. They are now my Fleur de Sel Caramel Sauce, complete with an attached card with serving suggestions. I have left the “best by” date blank at the bottom of the labels, so you can write in the date based on when you made them. I usually give two weeks. They will probably last longer (that is, if someone could leave the jar alone and not eat it all!) but since I often give canned gifts that are shelf-stable, the main point is to make sure people know it is NOT canned and is for immediate consumption. Download the Christmas Fleur de Sel Caramel Sauce labels here.
Merry Christmas to everyone! Happy and safe travels to you all, and thanks for reading this year. I really appreciate every comment, every shared bit of crafty wisdom I learn from you all, every connection with someone else.