Jon and I didn’t get along the first three times we met. Well, okay, he liked me just fine (he kept asking me out, after-all), but I went home and told my friends that he was ‘”a business-type who loved sports and never read books.” I didn’t think we had much in common, and so I gently explained that ‘although you’re a really nice guy, this probably isn’t going to work’ right after our third day.
He likes caramel. I like chocolate. He likes movies. I like books. He likes sports. I like theater. He likes business. I like art. He likes planning. I like spontaneity. He likes staying home. I like going out.
We ended up running into each other at a music festival a few (7) months later, and, despite my belief ‘that we were just too different,’ we ended up making jokes and laughing for nearly an hour. I learned then that we had the same sense of humor.
He called me after the festival and asked me out to dinner. I agreed, and we spent the entire meal talking about our brothers and sisters. I learned then that we’re both extremely close to our family.
We spent almost every.single.day together after that dinner, and we began discovering how much we had in common: we were both sincere, motivated, loyal, and easy-going. I began to realize that surface level descriptors like “business-type who loves sports and never reads books” doesn’t really tell you anything about a person’s core. Soon enough, I learned that we were identical when it came to important things like values, believes, and, of course, a sense of humor.
Our differences allow us to step outside our comfort zone and try new things — little foray’s into the other person’s world, if you will. I’ve always enjoyed making homemade chocolates, for example, but since Jon doesn’t like chocolate (IMAGINE THAT) I spent today learning how to make caramels.
My experiment is your gain — these caramels are soft, chewy, and delicious. Trust me: even a chocolate-lover can appreciate this gooey goodness. The recipe is below:
Here is the recipe:
-2 cups white sugar
-1 cup brown sugar
1/2 cup of water
-2 tbs of white corn syrup
-1 stick of butter
-3/4 cup of heavy whipping cream
Mix sugar, water, and 1/2 stick of butter in a pan and bring to a low boil. When the mixture is at hard crack (You could use a candy thermometer want wait for the temperate to reach 300 degrees Fahrenheit , or you can wait use s a glass of water to test the temperature. If using the glass of water, drop a few drops of the hot caramel into a glass, and if it sticks together you’re good to go). Take the caramel off the heat and add the other half of the butter and the heavy cream. Put back on the heat until boil reaches 240 degrees (or when you drop in water it forms a ball that feels soft but still holds together). Finally, pour batter onto buttered parchment paper and let cool for an hour. You’re done 🙂
Artwork by the lovely Rhianna Wurman.