amyneill

Hi all! I just wanted to pop in here and see if anyone had some advice on canning/jarring caramel sauce for ready-to-eat consumption. The ice cream shop I work at is putting together gift baskets for valentine's day and we wanted to toss in some caramel and fudge jars in to add some tasty treats. We have a recipe that works great in the shop in our squeeze bottles for topping the ice cream, however I don't have a ton of experience with the canning process to make it shelf stable and shippable. I've canned tomato sauce and salsa in the past, but my method wouldn't be efficient for canning hundr

I have the Rev Delta and I have issues with it constantly with chocolate falling out of temper or not able to temper correctly because it doesn't have a cooling mechanism and only a heating one. I keep struggling with it over crystallizing because it takes so long to drop from 115-85. Does anyone have any advice on this? I've always tempered by hand but we've taken on a big new project and upgraded to this and now I can't seem to temper for the life of me and I'm going insane.

Hey friends! My name is Amy and I'm new here! I'm a pastry chef that's going back to school for hospitality management so I can run my own Bed & Breakfast one day! My favorite things are cookies, cinnamon rolls, pie and cake. I'm caught up in a chocolate project at work and that's what I need help on!