Sometimes a craving becomes an obsession and I have to set time aside to do something about it. The result is this chewy, slightly tart, appropriately sweet hibiscus caramel candy. This recipe asks you to simply reduce a sweetened hibiscus tea, then add the rest of the caramel ingredients and cook until it reaches a specific temperature. We are going for a firm ball stage in candy-making, which means cooking the caramel until it hits between 240F and 250F on a candy thermometer OR forms a fir...
