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Speaking of equipment, I ordered 7x7 inch square pan for Theo's caramels

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Joined: Dec 12, 2005


Posted to Thread #29015 at 2:10 pm on Sep 15, 2016

I had reduced their recipe to 2 Cups of heavy cream to use a 3.5 quart pan and not overflow. Lining the pan with no-stick aluminum foil is a god-sent suggestion.

I made this recipe before but used 8x8 inch pan. This new one ends up the perfect thickness for me. Prepared three batches while in NC and feel much more confident about caramel now. Still wish I could figure out how to get the caramel to stick to apples.

Oh, I made a batch of the reduced cider version; it's good if a little tangy. That might be the citric acid you add. I didn't bother coating these in chocolate as tests were to understand where I screwed up my other caramel attempts.

Not being in DFH (Damn Florida Humidity) helped a lot!

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