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Natalie Suwanprakorn

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  1. Hi! This is just what I'm looking for -- when do you add the inclusions of nuts, etc? At the end of the whipping? Thanks, Natalie
  2. Hello, I know there is an extensive thread on invert sugar, but wading through it all I can't seem to find a simple answer. If it is out there, please forgive me. The question is, can one simply substitute ganache and confection recipes that call for glucose or corn syrup with invert sugar? I have made my own invert sugar with success using the following recipe: http://www.chefeddy.com/2009/11/invert-sugar/ (I should also note that my invert sugar has not separated like one I ordered on-line . . . ) Ricchiutti's recipes in Chocolate Obsession use invert sugar exclusively in the ganache recipes, unlike Greweling or Notter, which leads me to believe that I can use invert sugar instead of glucose or corn syrup in ganache formulations. Does anyone have an opinion on this? Also, with confections such as marshmallows, nougat and sponge candies which call for light corn syrup, may I simply use invert sugar? One last question, is there any advantage over buying store-made invert sugar as opposed to making your own? Making my own was so simple and inexpensive, I wonder why I see so many comments about buying invert sugar . . . Thank you all!
  3. Thank you so much for the response. I use the CDN digital probe thermometer and I am skeptical of it. Yes, I meant to add in my initial post that I had noted the advice to hand test the caramel, but am still too much of a novice with sugar work to understand what I'm looking for. Greweling's book is very thorough, however, and I know it's just me no paying attention. May I ask another question? Have you noticed a general time-line for cooking caramels? Should it generally take about an hour for a batch? Kind regards, Natalie
  4. Hi everyone, So, I followed Greweling's recipe for the fresh dairy soft caramels as I'd rather use local and organic dairy rather than condensed milk. That said, I've made this recipe twice. The first time I did straight up caramels, no inclusions and followed instructions to the tee as per temperature recommendations, etc. The texture was definitely chewy, but pleasantly so and once dipped in chocolate -- it was definitely tasty. However, the second go around, I made the same recipe in my Le Creuset dutch oven, but this time added coarsely chopped peanuts at the end. It took over a half hour for the sugar, milk and cream come to the recommended 230 on moderate heat (I have an electric range, for shame), mainly because as per his instructions I didn't want to cook the caramel too fast. Also, because of the cast iron, I noticed that the mixture was coming to a high temperature very rapidly, so I brought the temperature way down in the beginning. I was very conscientious of keeping the heat very moderate. It took probably another half hour to get the mixture up to 243 before I removed the pot from the heat and added the peanuts. This time, once the caramel cooled, the batch was way too stiff. So, I'm wondering is this a combination of several issues: Am I cooking the caramel too long? Am I agitating it too much? Does the addition of peanuts add to much fat to the caramel and cause over crystallization of the sugar? And, finally, is there anyway of recooking this batch of caramels (with the chocolate and all) that will allow me to salvage this sheet? Also, what color are we aiming for by the end? My mixture was definitely on the higher end of golden brown. Any advice would be most welcome! Thanks! Natalie
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