Caramel Hershey Kisses

As the informed among you may have noticed, Hershey has been putting out new versions of the Hershey kiss like there's no tomorrow. Among these is the caramel Kiss (at left, in the copper). It ain't a bad idea. One might argue that it violates the simplicity once demonstrated by the humble kiss, but that's up for debate. The fact that they are molded rather that exuded bothers me a little. The caramel is tasty, with a consistency closer to that of Cadbury's Caramello, than say, Milk Duds. The caramel is similar in taste to that of a Caramello (yesss!) but weaker, and I hesitate to proclaim it "as good".

I'm starting to give this more thought, and maybe I spoke too soon, knocking the introduction of these caramels... They do kind of fill a niche: a self-contained, runny-caramel-filled milk chocolate. That said, I need to make a go at Junior Caramels. I'm just rambling a this point. But this is a blog.

Once upon a time my friend Ben made peanut butter blossoms (above) with caramel-filled kisses, and they were redonk tasty. Here is the recipe for the blossoms:

1 stick butter (or 1/2 c. shortening)
1/2 c. white sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla
2 tbsp. milk
1/2 c. peanut butter
1 and 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
48 plain or caramel Hershey kisses

Cream the butter and sugars together, then add the rest of the wet ingredients. Then stir in the flour, salt and baking soda. Roll the dough into small balls, a little bigger than quarter-size, and roll them in granulated sugar. Bake at 375 F for 10-12 minutes. Insert kisses into hot cookies as they come out of the oven. Wait for the kisses to melt, and devour.