Candy and sweets were not a big part of my childhood. For reasons unbeknownst to me still to this day, we never went trick-or-treating on Halloween and instead, helped my mom give out candy to our friends and neighbours who would visit. We never felt deprived, however, because my sister and I were allowed to select a few items from the candy bowl and my habitual choice would be those Kraft caramel squares. Incidentally, my GUND Snuffles teddy bear was even named Caramel.
Decades later, I now can make my own soft caramels (en français, les caramels mous). They are dead easy to make and even easier to infuse with different flavours. Personally, I do not like the combination of salt and sweet and so have avoided the salted caramel trend. My tastebuds prefer caramel with fruity notes and so I frugally used some leftover blueberry purée to make blueberry caramels mous. After patiently letting them set overnight, cutting them was an exercise in restraint as I had to resist snacking on all the trimmings.
Having no dental cavities and not wishing to get any this late in life, the majority of caramels were destined for travel as gifts to a few friends, near and far. In fact, they ship well since they are not extremely temperature-sensitive, have a fairly long shelf-life, and are not delicate creatures like macarons, for example.
Meanwhile, I must find my dusty vintage GUND teddy bear...