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 would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)
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 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).
I have seen this done at candy shops before, where the syrup is pulled/stretched 10s of times before they are allowed to cool off. What chemically does this do to the sugar? How does this affect the taste?
I'm trying to recreate a Starbucks caramel coffee frappuccino, but it's coming out awfully watery. I've watched them make it and here is what they do, as far as I can tell: half fill the blender container with ice pour milk on up to half the level of the ice add some (hard to see how much exactly) coffee from a tank labelled "frap", which I assume is just regular cooled coffee add some squirts of caramel syrup blend. Yum, delicious. But when I do this, I get a very watery result which is not thick and creamy like theirs. How can I improve it?
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3
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?
Basic recipe for homemade Kahlua on the Intertubes is lots of sugar, some coffee, high alcohol content something or other, and vanilla. Some minor variations on this theme is all I've found. But real Kahlua is heavier than Irish Cream. The layered shot, "Duck Fart," is made of, from bottom to top, Kahlua, Irish Cream, and Whiskey. When I try to make this with homemade Kahlua though the cream sinks. The amount of sugar in this stuff is huge, it's basically syrup. I doubt it needs more. I use brown sugar. What could be missing from the recipe that makes it heavier than cream?
The other day I was making marshmallows and ran into a multitude of problems -- broken candy thermometers, overheated mixers, syrup spill, you name it. I thought I'd escaped the clutches of fate and made decent marshmallows until I realized I ran out of powdered sugar. Well, darn it. I had a big batch of marshmallows already made and ready for coating. So I remember hearing you can make your own powdered sugar with granulated sugar and cornstarch. I gave it a try in my food processor and it kind of worked, but was still too coarse. Is there any way to get around this besides to keep
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?