Making Caramel
Dec 17, 2005 | From the kitchen of Rose
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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Rose
04/22/2009 10:23 PM
i've added liqueur to caramel sauce but not to a firmer caramel. i added it with the vanilla extract after it cooled down slightly so it wouldn't evaporate! it really depends on how much you are going to add as to whether you have to reduce the amount of cream. i'm afraid you're going to have to experiment but remember, it will a delicious experiment. for 1/2 cup sugar i've used 3 tablespoons cream, 1T butter & 1 T bourbon and 1/2 teaspoon vanilla.
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Virginia Sybert
02/02/2009 11:23 PM
Any suggestions (especially because of your work with the Bernachons) on how to incorporate liqueur into caramels? I've trolled the web looking for recipes and i can't find anything that helps me to even make one up myself. For example, if the liqueur goes in at the sugar and corn syrup stage, it will boil off, but will the flavor remain without hurting the texture? Or, if added with the cream, will there be flavor, maybe some alcohol and still will it set adequately ,or if added at very last stage, will it affect the setting of the caramel? How to compensate for the additional liquid? substitute the vanilla with it? or give it up and just enjoy plain old caramel?
etc etc. If you have any advice without having to work hard to get it, I'd be grateful.
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Patrincia
02/19/2008 11:44 PM
I must have missed something (that's what I get for staying away for a few days). Never again! :).
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Rose
02/18/2008 09:07 AM
sorry to be such a smart ass but i AM a new yorker born and bread!
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Matthew
02/17/2008 07:53 PM
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.
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nushera
02/17/2008 07:34 PM
ha ha... loved that reply
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Rose
02/17/2008 01:36 PM
joe, don't blame me for your being overweight--just eat smaller portions!
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joe
02/17/2008 01:19 PM
I HATE U
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Helena
12/17/2007 04:16 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
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Rose
12/17/2007 03:22 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.
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Anonymous
12/17/2007 03:02 PM
how long in the microwave?
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Rose
12/17/2007 01:45 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.
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Dan
12/17/2007 01:32 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?
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Rose
12/13/2006 12:05 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!
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lisa Obee
12/13/2006 10:54 AM
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?
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