Thursday, February 24, 2011

Do's and Don'ts of Carmels...

Do NOT use a pan with a ridge at the corners (will make a mess)
 DO use one with a good square edge.  Nice and neat!
 Also look for a good wooden spatula to stir with.  One with square corners, good for  keeping sugar from BURNING in the corners or crystallizing.  That also is BAD.
 Use a candy thermometer.  They are cheap and TRUST me, will save you ruining good fresh yummy ingredients. sob.
 Stir.  A lot. 

Do NOT allow your Mom to leave the room if you have never made caramel before.  It will end badly.  Badly as in I think the horses have a new lick in the coral about now.  It was bad.  That is NOT steam puffing up with the bubbles burst.  I burnt it in seconds, apparently I had the heat up too high.  This project called  for a definite do over.  So glad some things in life allow do overs!

Didn't bother posting the recipe or the cast of characters (they didn't make it anyway).  Will try again next time... Too bad everything can't be a success every time!
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1 comment:

  1. I wasn't done with that!February 24, 2011 at 4:44 PM

    Also should mention that Mom's favorite pan for caremels is the pot half of her first pressure cooker. The black on the sides is from her own burnt candy experience, one which left her house filled with smoke and her youngest son hiding under a bed because he was scared. Glad it wasn't a fire!

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