Quesmoy

Has anyone tried making soft caramels using isomalt? Or is there another alternative to making diabetic friendly caramels? I have a friend that likes my caramels, but he is diabetic so I was wondering if there is a way to make them diabetic friendly.

I have actually tried this piecrust, and just like was suggested it burned a little and stuck to the pie plate. I never thought about adding a little spice to my piecrust white naked, but that is a much better idea.

From my limited knowledge of working with marshmallows, I would think if you just do them a little less so they stayed a little more fluid, and then let them set overnight before backing them. I would be interested to know if you are able to do this and how you did it.

You could try using soy butter, it is the same texture and has a very similar taste to peanut butter. I have to agree that the Dulce de Leche does sound kind of good, and I don't think it would change the texture to much.

I am thinking about experimenting making habanero caramels, since I just got a new habanero infused sea salt. I'm wondering if I just use the salt the same way I do in my Fleur de Sel caramels, or if I should try to incorporate a habanero oil too? If I go with the habanero oil, at what point would it be best to add it, to the sugar while caramelizing, to the cream and butter as I am heating it up, as I add the cream to the sugar, or once taken off the heat and right before I pour it out?

That sounds interesting and good, would you mind sharing how you did this?

I have been working on a couple new flavors for the holidays. Pomegranate marshmallows and egg nog caramels, and both turned out pretty good. I know I will definitely be making a lot more egg nog caramels this year. Now I am working on coming up with a way to make peppermint caramels, I'm thinking using peppermint schnapps and peppermint oil, but any other suggestions are greatly appreciated.

Thank you for your answers, I might try the no bake cheesecake idea and see how it goes. I figure it may not be the best texture, but whatever it makes will more than likely taste good, right?

I finally found time to make a small batch of my favorite salted caramels, and I remember why I don’t make them very often. I like them a little too much, and can’t stop eating them!

Thank you everyone for all your advice; I was able to get the infusion started yesterday. I ended up doing some blackberry and some huckleberry. Hopefully in a few weeks I will have some nice tasting alcohol, as long as I didn’t somehow manage to screw it up.

I feel like all I’ve been doing on this site lately is asking for help, sorry,, but everybody on the site is so knowledgeable and are very helpful thank you. I know if I freeze heavy whipping cream I cannot use it to whip up, but would I still be able to use it for other applications such as making caramel? Also, can frozen cream cheese still used to make a cheesecake?

I personally have not been brave enough to try the dry or moist method, so I always use the wet method. However, some of these posts are to see my confidence that it will be that hard to try those 2. I don’t technically wipe down the sides of my pan, but once all the sugar has melted I put a lid on the pot for 2 to 3 minutes which allows the condensation to wash down the sides. Then I just swirl the pan periodically until I reached the color I want. I have forgotten to put the lid on a couple times, and each time I caramels ended up crystallizing in a few days.

I have a couple more questions. If I do not add sugar do I need to keep it in the refrigerator while making and also afterwords, or will it be okay if I just keep it out of sunlight in a cool area?

Thank you for all the information, I can’t wait to get started. I am getting the alcohol and should be able to start the process this week!!

I never would've thought of putting blackberry and lemon together. I'm wondering if adding a little bit of lemon zest to a pie would go good.