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.

I have a couple questions about infusing alcohol, and I will apologize if they have already been covered in this topic but the 16 pages got a little overwhelming to read through. First I am planning to infuse some blackberry into vodka, and was wondering if it would also work in other alcohol such as a white tequila (like Patron) or even rum. I have also seen different opinions on adding sugar, would it taste better with without. I am also considering trying to infuse some pomegranate, any suggestions on what is the best way to accomplish this?

Thank you for all the ideas, I don’t know why I didn’t even think about making a blackberry pie or pancakes. I’m sure my kids will definitely enjoy the pancakes.

OOH, that sounds like a really good idea, how do I go about making blackberry flavored vodka?

I am getting a flat of blackberries, and thought I might want to candy some for the holidays. Does anyone have any suggestions on how to do this? Also, any other ideas on ways to use the blackberries?

I am wanting to make a honey pecan pie, and I have found a view different recipes. They all seem very similar, but some call for cooking the honey before adding the eggs and other ingredients and others just use the honey with no cooking. Does anyone know which would be better? Also, I was interested in adding the cranberries, as mentioned previously on this thread, and was wondering what would be a good ratio of Pecans to cranberries?

Thank you, so I do not need to boil them 1st or anything like that?

I am going to make huckleberry caramels, but 1st I need to make a purée out of the huckleberries. Can anyone give me some pointers on how to do this?

I haven’t made nougat for so long, I almost forgot how addicting this stuff is. Definitely should make this a little more often, but then my waist would not like that much.

Mina, I usually only steep the espresso in the cream for about 30 minutes, so I will try doing it the day before and see if I can produce better espresso caramels. Thanks

Those caramels look fabulous!! If you don’t mind my asking how did you get the espresso infused into the caramel recipe? I’ve tried a couple different recipes, and they turned out okay but yours look so much better.