This recipe comes to me as a gift ha, ha, because, a few days ago I prepared salted caramel, but, finally I didn't use it in my recipe, and I have it stored in the refrigerator, thinking about what to do with it. I love this idea, it's like popcorn at the fairs, full of flavor and color.
Thanks for the recipe.
Hi @marpa, perhaps warm up your caramel again, but add bicarb as it needs that to set after baking. I used to make it for fundraisers at church and other organizations.
It's a very indulgent treat :)