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HawkeyeGal

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  1. Edward, Thank you so much for your response! You are completely correct, I was overthinking it. A trait, I am sorry to admit, I find myself following quite often. I'm printing and saving and will be playing around in the kitchen in the next few days. Thank you!!!!! Michelle
  2. Well, I'm 100% sure that it's "user error" but I messed up the recipe posted by Edward. Not sure if it's a gram to oz problem or I just didn't do the procedure correctly, but I ended up with a loose, sticky, scorched, milky mess. When I calculate the whole milk out it came to just over 5 cups, I think that's where I lost it. Can you walk me through the procedure? Thank you!
  3. Edward, Thank you - I will try it! Have you had luck dipping them?
  4. Hi Ruth - No, I'm not scraping, but I'm probably letting more "drip" out than I really should. I'll watch that as well. If I increase the corn syrup, I'm assuming I take the white sugar down by a little less than 1/2 a cup? Thank you so much!!! Michelle
  5. Sure - 1-1/2 c heavy cream 1-1/3 c white sugar 1/2 c corn syrup 1/2 c brown sugar 6 tbsp butter vanilla sea salt Thanks!
  6. Hello! I've been reading these forums for several years and want to thank you all for your advice and help! (even if you didn't know you helped me!) I've been making sea salt caramels dipped in tempered chocolate for several years. Last year I did almost 200 dozen - and it almost killed me, LOL! I'm looking for a way to extend the shelf life of my caramels - currently I get 7-10 days before they start to crystalize. I've thought about freezing, vacuum sealing, changing my ingredients... but can't find a good solution. Should I make the caramels ahead of time and freeze then thaw (a process that takes two days) and then dip? Can I vacuum seal finished/dipped caramels? My recipe already has corn syrup, should I look at using invert syrup instead? I'd appreciate any suggestions to help me keep my sanity this season!
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