It’s really not that hard. Especially when he brings you one of his salted caramels to taste test and it tastes like heaven and well . . .
Alright, I confess, it’s a little bit harder than that. At least it was for me last weekend when Jason made copious amounts of sugary treats for his co-workers. There were a few times I tried to avoid helping and there was that time I thought “Do the salted caramels really have to be wrapped that perfectly?!”
But they must. Everything must be perfect. And it was. And I still love this man who bakes.
The lineup was Cherry Chocolate Hazelnut Bars, Molasses Spice Cookies, Fudge, and Salted Caramels. The first two came out of the The New Best Recipe (aka Jason’s third best friend next to myself and Jordan). The Fudge was Martha’s and well, we’ve decided to keep the caramels a secret because I think we could make some money off of them, they were so amazing.
There were several moments where I heard from the kitchen “This is awful, it’s totally ruined!” only to hear him later say with much satisfaction, “Actually, this is pretty darn good.” In the process I learned not to become discouraged that yet another bag of chocolate chips was going to be wasted as he poured them into a pot of steaming cream, butter, and marshmallows. The fudge would indeed turn out fabulous. My taste buds are verifying it this very moment that I write.
Jason’s mom, Becky, worked tirelessly with him as his sous chef, and Bill put his caramel stirring, cutting and wrapping skills to work (as well as his caramel eating skills). I helped minimally (as was previously mentioned), but did put the finishing touches on each plate.
20 plates of goodies were packaged up and went off to Jason’s co-workers on Tuesday morning, but thankfully there were some leftover for us to enjoy. Except Jason couldn’t keep from spreading his baking cheer so a couple of neighbors got some and I’m trying to eat up the rest 🙂
Thank you, Jason, for taking us all to greater baking heights. I know I’m a better person for it.