HazelStone Posted November 17, 2012 Share Posted November 17, 2012 ...and a pot encrusted with burnt sugar soaking in the sink. I was using a standard candy thermometer AND a ThermaPen. The candy thermometer was the "in the ballpark" warning...and it was 50 degrees off! I tested the one against the other when making fudge and they matched. I'll give it another go but dang that's frustrating. I want some nice gooey caramels! Quote Link to comment
The WE2's Posted November 17, 2012 Share Posted November 17, 2012 Nice...gooey....caramel! My mouth's watering! I love that stuff smothered over my ice cream and then peanuts! Got leave this subject for sure!!! Quote Link to comment
CrabGrassAcres Posted November 22, 2012 Share Posted November 22, 2012 I caramelize about 1/3 of the sugar first in an ungreased, dry skillet. Stir constantly with a stainless spatula. When the sugar is almost as dark as you want the final caramel take it off the heat and pour in your milk, stirring until the sugar dissolves back into the milk. The sugar will harden into lumps immediately that you pour in the milk. Just keep stirring and when it stops boiling put it back on medium heat, stirring till all is dissolved. Then add the rest of your sugar and corn syrup and stir constantly till it is almost as thick as you want. It will thicken more as it cools. Sorry I don't have exact amts since I rarely measure anything. Quote Link to comment
HazelStone Posted November 30, 2012 Author Share Posted November 30, 2012 CGA, I'm rather impressed that you can eyeball the caramel. Soon after this attempt I did get it to work; I just kept a closer eye on it (and used the ThermaPen rather than the old thermometer) Quote Link to comment
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