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chows

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  1. I’m at about 700’ above sea level and I use a Thermapen that I just got two months ago
  2. The espresso caramels recipe: 1 cup heavy cream 1 cup sugar 5/8 cup light corn syrup 3 tablespoons unsalted butter, cut into pieces 1/4 teaspoon pure vanilla extract 2 tablespoons instant espresso powder 1/4 teaspoon coarse salt I warm the cream and add the espresso powder then cook the sugar and corn syrup to 302F. Once it has reached 302F, I add the other ingredients and cook until 248F. Honey lavender with same cooking temperatures: ¾ cups sugar 1 teaspoon dried lavender 200 ml (5/6 cup) heavy whipping cream ½ teaspoon pure vanilla extract 3 tablespoons honey 1½ tablespoons unsalted butter, room temperature ½ teaspoon kosher salt Goat milk and cinnamon, with heating all ingredients at once to 248F: ½ cup butter, cut into pieces 1 cup brown sugar ½ cup white sugar ¼ cup honey 1¼ cups goat milk 1¼ cups heavy cream 1¼ tablespoons vanilla extract 1 teaspoon cinnamon
  3. I've recently started making caramels and been experimenting with lots of flavors and having a blast. One thing that I am having a hard time finding information about is the role of the different ingredients and how different ratios affect the firmness of a caramel. In particular, I have an espresso caramel recipe that I can't seem to get to the soft, no-effort-while-chewing texture that I've achieved with other flavors, yet I've stuck to the same temperatures as other recipes. This leads me to believe that the ratio of ingredients is key. I was hoping I'd be able to get some insight into how to alter ingredient ratios to produce a softer caramel. Any help would be appreciated.
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