197 replies to this topic

[miladyinsanity]

Kerry, is it possible to leave the peanut butter out of the Snickers nougat? My littlest brother doesn't eat nuts and this way, I can make him eat it so I won't--if I have the will power anyway. LOL.

[jsmeeker]

the soft caramels were a big hit at this weekend's party. I guess due to the way they were packed and the course of time, they started to spread and flatten out. They didn't look as pretty as they did originally (not that they were that pretty all wrapped up to begin wtih), and some of them oozed out of the wrappers, but they still tasted great and there were no major issues with them sticking to the foil.

About the spreading.. These are a little softer than the commerical caramels I have had in the past. (i.e. Kraft caramels). Mt sugar science isn't very strong, but I think the hardness softness has pretty much everything to do with the temperature the caramel is cooked to. If I want it firmer, would I just cook it a little hotter? If so, does it make a difference if I do it before adding the cream AND after adding the cream?

I might want to experiment with this a little bit. See if I can get them a littler firmer. Or a little darker with a stronger flavor.

[Kerry Beal]

Kerry, is it possible to leave the peanut butter out of the Snickers nougat? My littlest brother doesn't eat nuts and this way, I can make him eat it so I won't--if I have the will power anyway. LOL.

You might want to replace it with a small amount of something else like some cocoa butter. Leaving it out will change the texture, a bit softer I suspect.

[Kerry Beal]

the soft caramels were a big hit at this weekend's party.  I guess due to the way they were packed and the course of time, they started to spread and flatten out. They didn't look as pretty as they did originally (not that they were that pretty all wrapped up to begin wtih), and some of them oozed out of the wrappers, but they still tasted great and there were no major issues with them sticking to the foil.

About the spreading..  These are a little softer than the commerical caramels I have had in the past. (i.e. Kraft caramels).  Mt sugar science isn't very strong, but I think the hardness softness has pretty much everything to do with the temperature the caramel is cooked to.  If I want it firmer, would I just cook it a little hotter? If so, does it make a difference if I do it before adding the cream AND after adding the cream?

I might want to experiment with this a little bit.  See if I can get them a littler firmer. Or a little darker with a stronger flavor.

Last week I made a batch to have ready for the caramel class I taught on Sunday. I left the room while the initial sugar syrup was boiling, had the change the rugrat. When I got back - panic - the syrup was 250 degrees. So I quickly poured in the cream, then realized I was supposed to add the butter and honey first. The temp was still staying way up there and that is when I realized my thermometer was turned to Fahrenheit. So that means I had put the cream in when the syrup was 121 C instead of letting it get up to 149. I continued to boil to 121 C after the cream.

So I ended up with more volume than usual and the texture was firm, it was a little difficult to cut, but it melted in your mouth and was interesting.

So normally I would suggest cooking to a bit higher after adding the cream to get it a bit firmer, but you might also want to fool around a bit with the temp before adding the cream.

Now if you want a stronger flavour I think you might want to try an entirely different recipe. Somewhere in eG there is a dark chewy caramel recipe.

Here is the thread.

[jsmeeker]

thanks!

Those other chocolate covered caramels look great! I may want to try those out as well, in addition to playing around with the recipe you posted.

[laurenkusa]

Kerry,

you mentioned tempering chocolate. Is there a previous class or something else you can recommend that has good instructions and pictures for tempering newbies? Is tempering bittersweet going to be different than tempering milk chocolate?

As you can tell from my questions, I have no experience here, but would be curious to try this.

Lauren

[Kerry Beal]

Kerry,

you mentioned tempering chocolate.  Is there a previous class or something else you can recommend that has good instructions and pictures for tempering newbies?  Is tempering bittersweet going to be different than tempering milk chocolate? 

As you can tell from my questions, I have no experience here, but would be curious to try this.

Lauren

Lauren,

I'll link you to a demo I did a while back on tempering milk chocolate here. For bittersweet chocolate you cool it to 27 C (81 F), and heat back up to a working temperature of 29 to 31 C (84 to 88 F). This is just one way of tempering, there are several other techniques you can use depending on the equipment you have and amount you want to temper.

Excellent instructions can be found in Elaine Gonzalez (eG's own Chocartist) wonderful book The Art of Chocolate (if you are really lucky you can find a copy of her out of print 'Chocolate Artistry' which is just cram packed with excellent techniques and ideas).

If you benefit from seeing things rather than reading about them you may want to have a look at my website for DVD's about working with chocolate.

[miladyinsanity]

Kerry, is it possible to leave the peanut butter out of the Snickers nougat? My littlest brother doesn't eat nuts and this way, I can make him eat it so I won't--if I have the will power anyway. LOL.

You might want to replace it with a small amount of something else like some cocoa butter. Leaving it out will change the texture, a bit softer I suspect.

Thanks Kerry! I'll try it without first, because I've no idea what to replace it with and I don't have access to cocoa butter.

[gus_tatory]

Kerry--

thanks for your amazing class and Q&A help~!

i am very, very fond of these Kasugai brand Japanese green tea (matcha) and cream hard candies. they are really just a hard candy that is flavoured with green tea powder and cream.

it seems to me that either by making a harder caramel, or by making the pulled candy recipe, i could add the matcha powder and cream towards the end? if i did this with the caramel, i guess i would get a softer candy, and if i did it with the pulled candy, it doesn't call for cream, and i'd be worried about scorching the matcha (green tea) powder. any ideas?

[Kerry Beal]

Kerry--

thanks for your amazing class and Q&A help~!

i am very, very fond of these Kasugai brand Japanese green tea (matcha) and cream hard candies. they are really just a hard candy that is flavoured with green tea powder and cream.

it seems to me that either by making a harder caramel, or by making the pulled candy recipe, i could add the matcha powder and cream towards the end? if i did this with the caramel, i guess i would get a softer candy, and if i did it with the pulled candy, it doesn't call for cream, and i'd be worried about scorching the matcha (green tea) powder. any ideas?

This is an interesting challenge. You could try adding some matcha to either recipe after it cools a bit.

You also could try another recipe for a pulled candy that uses cream, that will result in a soft candy after it sits for a while.

From the Time Life candy book
4 cups sugar
1 cup water
1/2 tsp salt
1/8 tsp soda
1 cup light cream

boil all but cream without stirring to 290 F. Add cream 1 drop at a time, do not allow the syrup to stop boiling. Bring back to 290 F, until pale brown. Pour out onto slab and pull until pale ivory or white and too stiff to pull. Cut with oiled scissors. It will soften into a creamy consistancy.

[laurenkusa]

Kerry,

you mentioned tempering chocolate.  Is there a previous class or something else you can recommend that has good instructions and pictures for tempering newbies?  Is tempering bittersweet going to be different than tempering milk chocolate? 

As you can tell from my questions, I have no experience here, but would be curious to try this.

Lauren

Lauren,

I'll link you to a demo I did a while back on tempering milk chocolate here. For bittersweet chocolate you cool it to 27 C (81 F), and heat back up to a working temperature of 29 to 31 C (84 to 88 F). This is just one way of tempering, there are several other techniques you can use depending on the equipment you have and amount you want to temper.

Excellent instructions can be found in Elaine Gonzalez (eG's own Chocartist) wonderful book The Art of Chocolate (if you are really lucky you can find a copy of her out of print 'Chocolate Artistry' which is just cram packed with excellent techniques and ideas).

If you benefit from seeing things rather than reading about them you may want to have a look at my website for DVD's about working with chocolate.

Thanks so much for the link.
Do you need to use the heat gun to get back to working temperature or can I use another method? I read through the entire thread but was still unclear.

I am looking forward to trying thisso I can cover some treats with chocolate. So far the only covering I have used was a ganache, which is suprisingly easy to make and use.

Lauren

[Kerry Beal]

Kerry,

you mentioned tempering chocolate.  Is there a previous class or something else you can recommend that has good instructions and pictures for tempering newbies?  Is tempering bittersweet going to be different than tempering milk chocolate? 

As you can tell from my questions, I have no experience here, but would be curious to try this.

Lauren

Lauren,

I'll link you to a demo I did a while back on tempering milk chocolate here. For bittersweet chocolate you cool it to 27 C (81 F), and heat back up to a working temperature of 29 to 31 C (84 to 88 F). This is just one way of tempering, there are several other techniques you can use depending on the equipment you have and amount you want to temper.

Excellent instructions can be found in Elaine Gonzalez (eG's own Chocartist) wonderful book The Art of Chocolate (if you are really lucky you can find a copy of her out of print 'Chocolate Artistry' which is just cram packed with excellent techniques and ideas).

If you benefit from seeing things rather than reading about them you may want to have a look at my website for DVD's about working with chocolate.

Thanks so much for the link.
Do you need to use the heat gun to get back to working temperature or can I use another method? I read through the entire thread but was still unclear.

I am looking forward to trying thisso I can cover some treats with chocolate. So far the only covering I have used was a ganache, which is suprisingly easy to make and use.

Lauren

Instead of a heat gun you can put the chocolate back in the microwave for a few seconds at a time. I would suggest not heating for more than about 5 seconds at a time, stir well between heating and let the thermometer sit in the chocolate until you are sure of the temperature.

[alanamoana]

or you can use a hairdryer if the concern is that you don't have a heat gun.

[Kerry Beal]

or you can use a hairdryer if the concern is that you don't have a heat gun.

So true, I was really impressed by the heat put out by Anna N's little hair dryer when we were tempering last week.

[sheetz]

Kerry, thanks for the course! I have a question about the almond butter crunch. Do you wait till it is completely cooled before dusting it with cocoa powder?

[Kerry Beal]

Kerry, thanks for the course! I have a question about the almond butter crunch. Do you wait till it is completely cooled before dusting it with cocoa powder?

Yes I do. Generally I make the candy one day and coat it the next. Once completely cool you will likely notice a fine film of oil on the surface and that is what you are trying to mop up with the cocoa powder. Would it matter if you dusted while still warm? I'm not sure, but you can't put the tempered chocolate on until cool anyway, so I'd probably wait.

[sheetz]

OK, thanks!

[sheetz]

Kerry, I have a question about sugar. Do you have a preference between cane sugar and beet sugar?

[Kerry Beal]

Kerry, I have a question about sugar. Do you have a preference between cane sugar and  beet sugar?

Nope, I use what they sell at the supermarket. It is made from either cane or beet, depending on the market conditions and they do not differentiate on the label.

[sheetz]

Kerry, I just made a batch of the butter crunch and as I chew into it there's a tendency for it to stick to my teeth. I think I may have let the temperature get too high. Would that have something to do with it? I really appreciate your taking the time to answer our questions.

Edited by sheetz, 12 November 2006 - 07:09 PM.

[Kerry Beal]

Kerry, I just made a batch of the butter crunch and as I chew into it there's a tendency for it to stick to my teeth. I think I may have let the temperature get too high. Would that have something to do with it? I really appreciate your taking the time to answer our questions.

Maybe the temperature was a bit too low if it is sticking to your teeth. Does it seem sticky at all? How humid was your place today? One other thought, did you make it today or did it have a chance to sit overnight?

[sheetz]

Maybe the temperature was a bit too low if it is sticking to your teeth.  Does it seem sticky at all?  How humid was your place today?  One other thought, did you make it today or did it have a chance to sit overnight?

No it doesn't seem sticky. I made it today so I'll let it sit overnight and see what happens. It rained a bit yesterday but today was clear and dry.

[alanamoana]

Kerry, thanks for the lollipop update. I have a question regarding when to add flavoring and color: Do you think it would be appropriate/possible to add the few drops of flavoring/color to the syrup right at the end of boiling, before shocking the pan so that the boiling action can stir for you, thus lessening the possibility of crystallization?

[Kerry Beal]

Kerry, thanks for the lollipop update.  I have a question regarding when to add flavoring and color:  Do you think it would be appropriate/possible to add the few drops of flavoring/color to the syrup right at the end of boiling, before shocking the pan so that the boiling action can stir for you, thus lessening the possibility of crystallization?

You likely could, but the extra heat might vapourize your flavouring so you would need more, or change the flavour somewhat due to heat breakdown.

Costs very little to try a side by side comparison.

[Kerry Beal]

Just going to add a thread here about problems with sticky nougat.

[jasie]

I made the caramel this morning. Its still really soft after about 4 hours. Is it suposed to be like this or is it going to get harder by tomorrow? THe little bit that I put in a seperate bowl with some granny smith apples tasted fantastic. :)

[Kerry Beal]

I made the caramel this morning. Its still really soft after about 4 hours. Is it suposed to be like this or is it going to get harder by tomorrow? THe little bit that I put in a seperate bowl with some granny smith apples tasted fantastic. :)

Once cool it's probably not going to get much firmer. Perhaps checking your thermometer, or going a couple of degrees higher next batch.

[jasie]

ahh ok. Will try going a couple degrees higher next time then. It still tastes really really awesome though. Its really malleable so I stretched some of it and used it to cover some marshmallows and apples. Yum. :)

[Kerry Beal]

ahh ok. Will try going a couple degrees higher next time then. It still tastes really really awesome though. Its really malleable so I stretched some of it and used it to cover some marshmallows and apples. Yum. :)

Try taking the marshmallows you covered it with and dipping them in tempered chocolate. It is the best!!!

[prasantrin]

Holy smackeroonies!

I made my very first batch of soft caramel. This stuff is good!! I just finished pouring into the pan (I had to use a metal non-stick pan, as it was all I had. I oiled it for extra protection, but then I also lined it with aluminium foil (also oiled)--was this a mistake?).

I'm now licking (chewing?) the extra bits off my spatula and will move onto the pot next. This stuff is GOOD!! (Did I say that already? ) I hope there aren't too many calories in these, because I ain't sharing!!

I also got some brown streaks in mine, but they don't appear to be hard bits. We shall see what happens tomorrow when I cut into them. I might not actually cut them up, but I may just eat them from the pan with a fork and knife.