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Badiane

Leftover caramels...

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I made some caramels at Christmas that turned out too hard because I got distracted, so I reboiled them with some cream, and then they were to soft. So there they sit, on a covered pan, oozing accusations at me every time I walk by.

Does anyone have any ideas for using this 9x13 nightmare? I am still awash in caramel pretzels, and don't want caramel sauce or anything like that. I'm thinking some kind of baked good that I can take to the office, maybe?

Chime in with your ideas!


Don't try to win over the haters. You're not the jackass whisperer."

Scott Stratten

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Caramel brownies--swirl some heated caramel into brownie batter. When I've made it, it called for caramels melted with more cream (but not so much that it became sauce-y), so I think your caramels would do well.

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Why don't you use some caramel as a layer in a bar/slice/squares recipe... I made a caramel apple bar that was pretty sweet, but very tasty! I think even if the caramel stayed gooey it would sit ok amongst the apple, and it may firm up in the baking process.

I think I based mine on this recipe ; http://www.yumsugar.com/555065#comments (i can't actually see where the recipe is there but theres a 'print recipe' link which might work).

I made the crust of mine a bit crunchier and more interesting by adding some pumpkin seeds and using part wholemeal flour, which worked well against the straightforward (but delicious!) apple and caramel parts.

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How about caramel cupcakes?

They´d be good to take into the office. And they´re soooo good... :rolleyes:

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Caramel apple cake, Chocolate Caramel bars, Chocolate cake with caramel glaze, Cheesecake with caramel sauce or glaze...


Edited by merstar (log)

There's nothing better than a good friend, except a good friend with CHOCOLATE.

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A ridiculously rich cake. Chocolate cake base with fudge frosting, caramel, and pecans as filling, fudge frosting outside, and a little more caramel and pecan pieces on top.

Dangerously good!!

Dan


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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I froze a bunch of caramel experiments by plopping dollops on parchment paper on a cookie sheet. Little did I know that caramel doesn't get hard! So don't bother with the little dollops - put the lot in a container and scoop directly from the freezer as needed.

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If you ever have the problem of your caramel getting too stiff, try a little evaporated milk, rather than cream. That way, you won't change the ratios of fat to sweet. To firm it up, did you try cooking it a little more or was it too far gone?

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