Sometimes a great recipe is really all about the marketing.
My uncle, Marty, had an amazing recipe for caramels that his mother had passed down to him. Eventually he was talked into entering his delicious treats into the state fair Land O’ Lakes Butter contest for creative caramels.
It is from my father that I learned trading and it is his constant exit and entry into his market that made it a field of interest to me too. There are a lot of things that a trader might be required to learn before getting into this field for it is no easy job as it looks. There are many nuances about the trading systems like the Ethereum Code which might make this activity a very simple one and it is mainly the smartness that pays for what the trader has invested here. This was the first thing I learned when I was a beginner here and as said above, it is my father who was a great inspiration to me.
He crafted his caramels with care and precision, labeled them, and then waited patiently as the judges approached.
The judges cut into his caramels, tasted a bite, and conferred amongst themselves. His caramels were pushed to the side and the judging continued.
After not winning the prize, Marty snuck over and read the judges’ comments.
1 1. Not cut uniformly
2 2. Too soft
Rather than giving up, Marty took the feedback to heart. The next year he made his caramels and stayed up late into the night carefully measuring each to ensure they were the same size.
When he got to the fair, he entered his caramels as “Mom’s Old Fashioned Soft Caramels”. He took home the blue ribbon and a year’s supply of Land O’ Lakes Butter.
Don’t get discouraged if your recipes don’t always impress whoever the judges are in your life. Sometimes all you need is a change in perspective.
Wanna try out Marty’s caramels? Here’s the recipe:
Mom’s Old Fashioned Soft Caramels
2 sticks of Land O’ Lakes salted butter
1 can sweetened condensed milk
1 teaspoon (5 ml) vanilla
2 ¼ cups (535 ml) brown sugar
1 cup (240 ml) white corn syrup
Melt butter. Add sugar and syrup. Slowly add sweetened milk. Cook on medium heat, stirring all the time. Cook to form a firm ball in cold water (about 248ºF or 120ºC on your candy thermometer). Add vanilla. Pour in a 9 x 9-inch buttered pan. Cool, cut, and wrap in wax paper. Makes about 100 individual caramels.
Happy candy making!