RobertM

That’s where I went back in ‘93 for a caramels, toffee and fudge class! had a great time and I agree, lots of great minds to pick.....

I made blueberry scones and my first attempt at making croissants..... it’s obvious I need more practice but, I was pleased with my first attempt....

A friend of ours had a birthday yesterday, he wanted was a “white cake, vanilla frosting and strawberries”

My mother used to make Eccle.....thought I would take the Covid time to try and make one myself.....(I apologize to the admins....I accidentally posted this in the bread thread)

Something my Mother made for us, I made an Eccle Cake.... not really the appropriate design and shape, but, very tasty. Brought back many memories of my youth.....

The “big” players (think Kraft caramels) cook their caramels in vacuum, assuring the same conditions for each batch are the same. They bring it up to temp so quickly that the Mailliard reaction doesn’t have time to develop, so, into a holding tank it goes where it’s kept at temp for x time to develop the color. as for me, I never had such equipment. I cooked in open kettles, in all kinds of weather..... there are moments now where I really miss that. But, those moments pass quickly.....

A long time ago, in a land far away..... I took a class from two men, one a PhD from Cadbury and the other a PhD from Brachs and they introduced me to the kettle. I like the idea of the temperature range on the unit; it’s a great size for a small batch (or a lab size); the cleanup is super easy with the Teflon; can have several batches going at once; and I can use the kettle for other confections. Years later, at one of our Workshops, we were graced by Mark Heim PhD, the head chemist from Hershey’s and in one of his demo’s he used the kettle.... so, if three PhD’s, from three different companies feel the kettle is a good tool.....who am I to disagree?

I watch over it and stir it occasionally. I’ve had batches where the condensed milk has burned..... as Chocolot said, the pot is super easy to use and clean and does work best for Maillard caramels. I use the small 5 quart kettle but have seen the larger ones used as well to great success. In fact, I think I’ve gone through several of them.....I hate to think back and count.....but, they last a long time.....

Here is my small copper kettle I use .....I have three others of varying size..... while some of you may disagree, the copper pots are amazing for caramels. but, don’t laugh, the electric kettle I posted does an amazing job and it’s very cost effective....

I have made a LOT of caramel over the years and I use copper kettle(s) when I’m making larger quantities of caramel (I’m out of town, but will post a picture when I get home) for smaller batches, I use a Presto Electric Kitchen Pot. (If you go to some of the workshop posts you can see it being used by myself and others)

Following....how fun would it be to recreate tastyKakes?

Parmesan crusted cod with penne pasta and a buerre Blanc sauce......‘Twas quite good

I’d love a good eccle....

This is sad...... But, put me on the 2021 list!

Wow, I didn’t realize I had such pull! I can’t make it and it’s cancelled......