I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar. Previously when I've tried doing caramel with brown sugar, the molasses seemed to lead to a rather intense foaming and an astonishingly un-appetizing result; I'm wondering if there are any specific tips folks can offer for getting brown sugar to behave reasonably well while I'm caramelizing it?
I can't back this up with any evidence, but I think the reason it doesn't work well is that at the temperature required to caramelize sugar, the other "impurities" in brown sugar will be burned and gross. You might be able to get a similar effect by making regular white-sugar caramel and then mixing in molasses after it has begun to cool.
I have seen several recipes for coffee syrup, but none of them with a simple caramel taste. Is getting the caramel taste as easy as using brown sugar instead of white sugar, or do I need to find some store selling caramel flavour (essence)?
I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt & sweetened condensed milk heated to 248 degrees. They started out great nice & chewy, not too hard BUT after a week the caramel is turning grainy, sugary & crumbly. What happened?
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a spoonful out. The only brown sugars I have seen are granular. You can also buy molasses. Crushing the granular sugar is both labour-intensive and not that successful. Any ideas on the ratios of different sugar products required to produce a 'soft brown sugar'? As context, I tend to use soft brown sugars in things like fruit crumble toppings, as a base for a very dark caramel sauce, and also
Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly. And in both cases, the caramel seemed to come together before adding the apples, but never really firmed up and remained a thin liquid throughout the cooking process and afterwards. Tasty, but not really caramel at all, and not a successful pie. The caramel is 3/4 cup sugar + 2 tbsp water, and 1/2 stick butter. The instructions are brief, probably fine if you know what you're doing. I'm a caramel novice. Any suggestions on better or more specific
I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar never totally dissolves.
This weekend I tried to make a three part pannacotta. It was one layer of rasberry pannacotta, one layer of vanilla and one layer of mango/lime. The taste was a positive surprise but I was not very happy with the colors. The yellow color of mango/lime was almost white and the rasberry layer was not very intense in the color. I'm looking for more natural colors. Anyone got any ideas? If there is some kind of fruit with very compact color or something would be awesome.
Tonight I made a simple caramel sauce by using: 1 cup granulated sugar 6 tbsp butter 1/2 cup cream I caramelized the sugar (without any water), stirring constantly. When it was fully melted... the process did I smell burnt sugar, but when I tasted the caramel sauce, it tasted a lot more bitter than I was expecting. Is there anything glaringly obviously wrong based on how I made my caramel sauce, or is there something else I can do to ensure my caramel sauce tastes less bitter?
I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, stirring often, until it's sort of mixed together Mix in a can of sweetened condensed mix Microwave again, stirring every 30-60 seconds for 10 minutes or so until it goes a bit (golden) brown (use a very... a thick milk caramel with a rich toffee aftertaste, but it's pretty labour-intensive. Any tips?
I'm planning to make a chocolate orange cake and fancied making an orange caramel sauce to go with it. My plan is to make a caramel sauce by heating up butter and sugar in a pan , stirring all the time until a golden caramel and then adding whipping cream and stirring like crazy and taking off the heat. My question is what is the best way to get orange flavour in there? Can i add orange juice instead or cream? That doesn't feel like it will work. Could I mix orange juice with the cream first then add that? If I reduced the OJ down before mixing it with the cream I assume I'd get more