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?
The sugar is crystallising. Try replacing the corn syrup with glucose syrup, or adding a little cream of tartar, both of which prevent crystallisation.
Not to point fingers, but are you sure you didn't leave out the corn syrup? Even a small amount is pretty effective in preventing crystallization of table sugar. The glucose in corn syrup gets in between the sucrose crystals and interrupts the crystallization process.
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 love the roast beef at cafeteria's such as Furr's & Picadilly.. What cut of beef
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?
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?
Ok, here's the situation. I put a pan of water and sugar on a medium high flame and went away. Some time later I found a smoldering black mass overflowing the pan. It took some time to clean up (anybody know how to remove burnt caramel from stainless steel?). I threw the burnt caramel away, but later started wondering. There is a sweet called 'carbon' and I have no idea how it's made, but it looks the same as what was in the pan... So there's the question. How is 'carbon' made? Edit The question was whether the burnt sugar is edible. The answer of course is: no.
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 want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sauce/syrup contains any butter/milk or not; if it's only made by sugar and water is OK. I made a caramel sauce, which was fluid for some time, but when I coated the cheesecake and put in the fridge, it became solid and I just sticked this out and threw it away. If you have a recipe for this I would be glad to hear about, just as long as it is caramelized sugar, not clear syrup (slightly heated water plus sugar).
Is there a difference in the taste/seeds of egg sized eggplants or brinjals, and long and slim eggplants or brinjals? They are different in shapes. Is there any other "known/visible" difference?
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