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Making Caramel
Mark Question:
Your Pie and Pastry Bible is my absolute favorite cookbook - quite thorough! I had a problem with the Boulders Tart that I was hoping you could help with. I couldn't get a caramel to form by simply adding the sugar and corn syrup. There simply wasn't enough liquid. I added water to accommodate and it worked fine, but I'm wondering what I'm missing. Thanks again for a wonderful resource!
Best, Mark
Rose Reply:
caramel is made by evaporating the water from the sugar. the more the water evaporates, the higher the temperature of the syrup aned ultimately the deeper the color of the caramel. i like to add a little extra water in the form of corn syrup or water to start the process of melting the sugar more evenly. the cornsyrup also helps to prevent crystallization. if you add extra water it will just take longer for the sugar to start caramelizing but if it works better for you that’s fine.
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Comments
I must have missed something (that's what I get for staying away for a few days). Never again! :).
Reply to this Posted by: Patrincia | February 19, 2008 11:44 PM #
sorry to be such a smart ass but i AM a new yorker born and bread!
Reply to this Posted by: Rose Levy Beranbaum | February 18, 2008 9:07 AM #
I don't know Rose, I think I might be able to successfully pursue a case against you for 5 or 10 extra pounds. If my evidence was a batch of sticky buns, or any other of your recipes, I think any jury would conclude that no one could possibly resist them. I would be found not guilty by reason of temporary insatiability.
Reply to this Posted by: Matthew | February 17, 2008 7:53 PM #
ha ha... loved that reply
Reply to this Posted by: nushera | February 17, 2008 7:34 PM #
joe, don't blame me for your being overweight--just eat smaller portions!
Reply to this Posted by: Rose Levy Beranbaum | February 17, 2008 1:36 PM #
I HATE U
Reply to this Posted by: joe | February 17, 2008 1:19 PM #
I just made a Guayana Christmas cake that called for melting brown sugar in a frying pan until it melts, simmers and gets a dark brown. Then the recipe says to let it cool before adding it to the eggs, sugar and butter batter, but of course it has hardened and I'm concerned about it being too hot. Should I add some of the butter to the brown sugar in the frying pan to try to keep it in a liquid state?
Help
Reply to this Posted by: Helena | December 17, 2007 4:16 PM #
as long as it takes to melt it. watch closely. it could be only seconds depending on the amount and power of your mw.
Reply to this Posted by: Rose Levy Beranbaum | December 17, 2007 3:22 PM #
how long in the microwave?
Reply to this Posted by: Anonymous | December 17, 2007 3:02 PM #
yes--i've done it, but if they're too dark they'll still taste burnt/ i would use the microwave and then preferably pour them into a silicone pan as the caramel won't stick to it and then you can unmold and cut before they harden completely.
Reply to this Posted by: Rose Levy Beranbaum | December 17, 2007 1:45 PM #
I over cooked my carmels and they got hard. Can I remelt them with a little bit of water back up to temp and pour them back in a glass dish will they be ok?
Reply to this Posted by: Dan | December 17, 2007 1:32 PM #
just remelt them and bring them up to the correct temperature. you can do this in the microwave. and by the way, if you pour the caramel into a silicone pan it releases perfectly!
Reply to this Posted by: Rose Levy Beranbaum | December 13, 2006 12:05 PM #
I made carmels like I always do at the holiday time. However, I took the carmels off too soon. I thought they were at 240 degrees, but they are too soft and now I don't know what to do. They take a long time to make I hate to start over, any ideas?
Reply to this Posted by: lisa Obee | December 13, 2006 10:54 AM #