i ran across this recipe a few days ago and, since blood oranges are starting to be in season, thought it was time to try it. it was also a chance to practice my candy making skills, something i am working on improving as i now own a proper candy thermometer. the caramels turned out very well if a bit hard, i might try taking them off the stove sooner next time. i think this is one of those things you gain experience in by constant practice.
i used an irish gray sea salt on these by the way. i may make some tomorrow with tangerine instead of blood oranges and use some of my pink hawaiian salt, just to compare.