On the sixth day of Christmas, there was caramel. Gooey, soft, sweet, buttery caramel, dipped in dark chocolate and sprinkled with tiny grains of sea salt. I’m a huge fan of caramel, in any form. Dulce de leche, caramel sauce, and caramel truffles are all good in my book. I’ve never been much into making candy (I’m pretty sure it’s because of the time I burned myself with sugar syrup in high school cooking class), but as long as you pay attention during the last stage, you don’t even need a candy thermometer for these.