This month's challenge involved a lot of suger. I meant to make it. I really did. It was a Caramel Cake by Shuna Fish Lydon. The hostesses of this month's challenge were http://culinarycuriosity.blogspot.com/, http://blondieandbrownie.blogspot.com/, and http://forayintofood.blogspot.com/. There was an optional recipe for vanilla caramels.

Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/).

Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111

This month's rules entail that I must cite my sources. I always try to do this anyway but this month they have a program that will scan all our blogs and make sure we complied.

So anyway, I didn't make the cake. I had lots of other baking going on and I didn't want to risk having to bake numerous times because of my altitude adjustments. Also, judging by the way I polished off my caramels, the last thing I needed in my house was an entire cake.

But I did make the caramels.

There are altitude adjustments to be made with candy as well. But they are far more obvious:

Water boils at 212 degrees at sea level. Here it boils at 185 degrees (according to my thermometer, which is what I'm calibrating). That's a difference of 27 degrees. I simply have to adjust all the candy temps by 27 degrees. There may be other adjustments, but this simple math worked for this recipe. I calibrate this everytime I make candy.

A few years ago I bought a marble tile at Home Depot. I don't remember the cost, maybe $5.00, but check out the price of marble slabs in a kitchen store and you'll see my brilliance. Marble helps disperse the uber-heat of candy. For this recipe I simply placed my baking dish on the slab. When the caramel was set, I pulled it out of the pan and slapped on the marble and started cutting.

It was yummy! A little too hard for me--I felt like I might pull out a filling at any time, but that did not stop us from eating it (probably because no one else in my family has fillings!).