Decisions, Decisions

There are a lot of candy bars out there, trust us, we know.  Kit-Kat, Snickers, Peppermint Patties, Lion Bars, sigh, with so many choices, how is a girl to decide??

Enter, the Delectable Kaleidoscope of Candy Bars by Pop Chart Lab - a handsome infographic that helps you determine which bar to select despite your low blood sugar.  Craving Coconut?  How about Mounds, Almond Joy, or Cup-o-Gold.  Got a soft spot for Dark Chocolate?  There's After Eight, Special Dark, or Cherry Ripe.  Jonesing for Honey Taffy - well Bit-o-Honey would be your selection. 

Delectable Kaleidoscope of Candy Bars - 18" x 24"

  
Want one?  Order one here.  $25

We wish there was a chart for other debilitating decisions...what to get for lunch? What cocktail to order... (Pop Chart Lab, are you guys listening?)...

2011: A Caramel-coated Year

2010 has come and nearly gone, and as we all plunge towards the holidays, we're all thinking about how to sweeten up next year. Ladies and gents, add to your gift guide a year's worth of caramels.

The husband and wife team behind "Have It Sweet Confections" of Burbank, California produce hand-made all-natural artisanal caramels, nougats, and marshmallows, and they've created the caramel-lovers' ultimate collection. Get your orders in quick. The holiday deadline is December 8.

For $112, your year could be looking like this:

January: Heavenly Vanilla Caramel
February: English Tea Time Caramel
March: Callebaut Belgian Dark Chocolate Caramel
April: Fleur de Sel Caramel
May: Mayan Dark Chocolate Caramel
June: Marzipan Caramel
July: Cloud Nine Caramel
August: Dark Chocolate Mint Caramel
September: Autumn Spiced Vanilla Caramel
October: Scaramels
November: Pecan Pie Caramels
December: Gingerbread Caramels

Each month, as if delivered by some benevolent sugar fairy, a full 1/2 pound of caramel will be delivered to your door. Cut into two 1/4 pound bars, each wrapped in its own lovely parchment and raffia packaging, you can keep one for yourself and give one away, if you so chose.

You want a closer look at the Fleur de Sel caramel, don't you?

Blood. Orange. Caramels.

Some days, we come across a flavor combination that just blows our minds. Bitter chocolate and ancho chili pepper at Vosges Haut Chocolate. Brussels sprouts and sriracha at Joseph Leonard. Ahi tuna with brown butter at Mas (farmhouse).

Today, we stumbled across a flavor bomb at one of our favorite sites ever, MattBites. Blood Orange Caramels. With Toasted Almonds. And Sea Salt. Matt, you have brought us to our knees.

images via MattBites

Matt Armendariz is well-known and widely admired (by none other than Miss Martha Stewart herself) for his incredible photography and artistic direction, and everything on his site is just so damn appetitey. Thank you, Matt, for your consistently inspiring work.

Speaking of inspiration, we're making these TONIGHT.

(This recipe reproduced from MattBites)

Cindie’s Blood Orange Caramels with Toasted Almonds and Sea Salt
Could you use regular oranges? Perhaps. I wouldn’t. Blood oranges are very special and I’m quite fond of them. And they are in season right now. Cindie says if you prefer a tart candy you can cut the brown sugar in half. I happen to think they were just perfect as written.

3 cups blood orange juice, strained
1 cup granulated sugar
1 cup packed light brown sugar
1 stick unsalted butter, at room temperature
1/3 cup heavy cream
1 teaspoon vanilla extract
1 cup toasted almonds
2 teaspoons sea salt flakes

Line the bottom of an 8-inch square baking dish with parchment paper. Butter parchment paper and set aside.

Place blood orange juice in a 4-quart heavy saucepan and bring to a boil over high heat. Let boil until liquid is reduced to 1/3 cup.

Remove from heat and stir in sugars, butter, and cream. Return to high heat and bring to a boil, stirring constantly. Turn heat to medium and let boil until a candy or deep fat thermometer reads 248 degrees F (or when a half teaspoon placed in a glass of icy cold water turns into a firm, chewy ball), about 17 minutes.

Remove from heat and stir in vanilla.

Scatter almonds on bottom of parchment paper. Pour caramel over almonds. Let sit until cool and firm, about 2 hours. Remove from baking dish and sprinkle salt flakes over top. Cut into 1-inch pieces.