If at first you don’t succeed, dust yourself off and try again. Whether that be in love or toffee.
No, I don’t give up that easily. Where powdered milk and glucose wouldn’t do the trick to form a delightful Agbalumo toffee, cream, maple syrup and light corn syrup did.
While I applaud my genius and daring at exploring the combination of toasted egusi seeds, dried agbalumo and caramel, I have to say I found it vile. All I could taste was sweet egusi and that friends was plain wrong. Just wrong.
Moving on swiftly, the other half, sans egusi seeds was delish – sweet and sour and chewy, from the deep freezer.
These were a hit with my daughters’ friends. My own children being a bit more cautious. Sigh, I blame them not for they have been worthy recipients of my nighttime musings and daytime explorations – some fancy, some bad.
I loved how easy these were to make though.
All I have to say is this three
- Keep an eye on the caramel
- Do not leave the kitchen as it cooks, or take your eyes off it for more than seconds otherwise burnt.
- Do not, I repeat, do not taste hot caramel no matter how excited you are. You’ll have the memory burned on your tongue. For a long, painful time to come.
I’m not sure the salt was needed here – it came more to me a shock when I took a bite. Not unpleasant as much as unnecessary – the agbalumo has enough flavour dimensions to compensate for the sweet of the caramel. Still it was a good try.
I loved how you could see bits of the dark read agbalumo, contrasting with the toffee brown of the caramel.
Most of all, I loveeeeeeee the way it looked when wrapped in hand-cut wax paper. So, so professional. It wouldn’t surprise me if these were found in a jar in a nice small shop selling artisan products 
If at first you don’t succeed, dust yourself up and try again. You just might.
Salted Agbalumo Caramels for the win. I said it first.[wpurp-searchable-recipe]Salted Agbalumo Caramels – – – [/wpurp-searchable-recipe]
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