any sort of needle that you have on hand on do you have to get the ones they are selling with the plastic handle? Also do you have to have wool roving or can you use left over yarn and brush it to look like roving?
No, you will need to use felting needlesThey will come plain, without handles or anythingyou can use them as is, or put them into any of your holdersYou can use woolbut not any yarnMost yarn that people use is NOT wool, and they will not workYou must use woolnot silk, not acylic, not rayon, not polyester, not alpaca, not angoraWool is what feltsYou can use a blend of some fibres, either in roving or yarn, as the other animal fibres take a long time to feltWool is the only thing that works really well and very easilyYou can use the yarn as it is to make designs, but if you are trying to make your basic shape, you need to have loose wool, and roving works best for thatIt's too hard to take the yarns apart to make it into loose fibre.
This was all I could find on the caramelsHomemade Salted Caramel Sauce adapted from The Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker 1 cup sugar 1/4 cup water 8 tablespoons unsalted butter, cut into pieces 1/2 cup heavy cream 2 teaspoons vanilla pinch of good sea salt (I added a few more pinches, because I like my caramel salted) Place sugar in a small heavy sauce panDrizzle water evenly over the topTurn stove top to medium-high heatHold sauce pan by the handle and swirl occasionally until sugar has dissolved(Avoid letting sugar burn until all the crystals have completely dissolved.) Cover pan, turn heat to high, and boil for 2 minutesRemove lid and continue to boil until syrup turns brown around the edges of the panAgain grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smokeRemove pan from heatAdd butterGently whisk, until all butter is mixed inStir in creamIf sauce become lumpy, set pan over low heat and stir until smooth then turn off heat againStir in vanilla and saltPour caramel into small lidded jars of your choice and top with a cute homemade label or tag(Please note that the sauce should be refrigerated and eaten within a few weeksCaramel sauce usually doesn't last more than a few days at our house before it is devoured.)
