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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.
A mistake was made with my Albert Uster order this week and I received it twice. Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery. But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag.
Each bag is 2kg (4# 7oz) in the following varieties and prices:
Maracaibo Creole 49%, $48
Sao Palme 60%, $30
Arriba 72%, $46
As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.
If you'd like some, PM me with your selection, email, and shipping address. I'll invoice you via Square and you can pay securely online with a credit card.
Thanks for reading!
By David J.
I’ve been getting poor results with an old Betty Crocker recipie for Pecan Sticky Rolls. The glaze starts out smooth, but ends up crystallizing and I don’t know if it is the recipe, my technique, or something else.
It specifies 1 cup brown sugar and 1/2 cup margarine (I substitute butter), melted to boiling, then add 1/4 cup dark corn syrup. That is poured in a pan with Pecans and the rolls are placed face down and the whole thing baked at 350 after a second rise.
I am trying to work on making some chocolates for my diabetic sister. As the sweetener, I used Swerve, an erythritol-based sweetener that supposedly behaves like sugar (and that my sister likes.) I added it to my standard milk chocolate recipe from Chocolate Alchemy- http://chocolatealchemy.com/recipes/dark-milk-chocolate-45 It came out of the melanger fine and set up OK. But, when I went to temper it, it would not melt! Even after an hour at 140F, it was about the consistency of peanut butter.
Has anyone worked with Swerve and have any successful recipes? Or have any idea why it was so viscous? The stuff is darned expensive, so I don't want to experiment too much.
@Smithy Your request gave me the imputes to finally word-process the recipe. My DW use Excel, which drives me to distraction.
Mom's Apple Raisin Walnut Cranberry Pie
4 baking apples, peeled, cored, and sliced
1 cup golden raisins
1 cup walnuts
1 cup fresh cranberries
1/4 cup flour
1 cup sugar
2 tablespoons margarine or butter
2 pie crusts to fit a 9- or 10-inch pie pan
Heat oven to 425F.
In a large bowl, mix the first four ingredients. In a small bowl, mix the flour and sugar together. Sprinkle the flour/sugar mixture over the large bowl, mixing lightly with fingers. Place first pie crust
into pie pan, pricking with a fork. Pour the fruit mixture into the pie shell. Dot with the margarine or butter, then cover with second pie crust, crimping
edges together and making sure top crust is vented.
Bake at 425F for 15 minutes, then turn down oven to 350F for about 45 minutes.
*** I use Braeburn apples ***
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