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How come I can't seem to make caramel? - Page 2

post #16 of 31
My caramel recipe is really good....and pretty easy....and now I want some!

icon_biggrin.gif

http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling

Jodie
post #17 of 31
Peridot - That is the only ingredient. You can do mulitple cans at one time, just make sure you stir constantly! It makes about 1 cup when done. Yes, you can put it in the frig - but it will get stiff. You will need to warm it some to get it to where you can spread it. It is just so easy, that is all I use when I need a caramel filling now. No measuring at all.

I have heard ( but NOT TRIED) that they have it already in a can made into caramel in the Latino sections of some grocery stores. La Leche?? I have seen it at super walmart, but again, have not bought it to see how it tastes.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #18 of 31
when you cook the sugar and water mixture together before adding all the sugar reserve about 2tbsp of sugar to lightly brown in another small pot. After your sugar and water starts to boil add the melted suagar to your icing mixture and you will have a caramel color continue to cook per your recipe. i use sugar and can milk and let comes to boil than i melt the 2Tbsp sugar until brown and i add to boiling sugar and milk.
post #19 of 31
Quote:
Originally Posted by JodieF

My caramel recipe is really good....and pretty easy....and now I want some!

icon_biggrin.gif

http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling

Jodie



I second that Jodie. I LOVE your recipe it's so easy and the caramel is delicious and creamy.

It's bad to have around though if you're dieting.....it calls me from the back of my fridge. icon_razz.gif
post #20 of 31
icon_biggrin.gif Deb.....I know! There are many times I think....HALF the recipe....waste 1/2 a can of sweetened condensed milk...you don't NEED extra caramel sitting around!
But, I've never done it!!!! icon_lol.gificon_lol.gificon_lol.gif It's SO good right off a spoon!

Jodie
post #21 of 31
Thread Starter 
Thanks so much for all the replies! So many caramel recipes - i'm excited. I'm also determined to get the recipe I started with to work (yes I'm stubborn) so hopefully the higher heat helps!
post #22 of 31
V-dizzy - good luck with your recipe, I apologize for getting your thread a little off course! Let us know how it turns out!
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #23 of 31
Thread Starter 
Ok well to update I managed to make me some caramel! I went with the suggestion of itsacake and added a little more water and some corn syrup, since that was the closest to my original recipe... And it turned out such a pretty color icon_smile.gif

And Loucinda I'm glad the thread went a little off course, as it was interesting -- and I'm definitely going to try the condensed milk caramel sometime. And the other recipe that sounded amazing by JodieF. Thanks again everyone!
post #24 of 31
I have to add that it isn't surprising that a Martha Stewart recipe didn't work. She has a reputation for that. icon_rolleyes.gif
post #25 of 31
I also make caramel with sweetened condensed milk. Our Home Ec teacher taught us this in high school and have never forgot it (cause it's so yummy)! icon_biggrin.gif
post #26 of 31
Quote:
Originally Posted by Peridot

Loucinda,

That's all you use if the sweetened cnodensed milk? You don't add anything else. How much caramel do you get when it is finished cooking - 1 cup?

Do you let it cook completely before using as a filling? Do you do more than one can at a time? Can you keep leftovers and reuse? If you stored in the refrig do you need to warm it up before using again?

Sorry for all of the questions but if this is as good as you say - then I need to try it. Sounds soooooo good!

Thanks


I do it this way, it's same result but much faster. Take your can/s of sweetened condensed milk (eagle brand), remove the paper wrappers, place in a pressure cooker (yes I was scared the first time I did this but it's fine really). COVER the can/s with water...they MUST be covered (leave the lids intact). Put the lid on and when the top starts to rock, cook it for 20 minutes, turn it off, let it cool down totally and viola! It's the most delicious thick caramel. If you do more than one can you have two spares..
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Never mistake kindness for weakness.
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post #27 of 31
Quote:
Originally Posted by JustToEatCake

Quote:
Originally Posted by Peridot

Loucinda,

That's all you use if the sweetened cnodensed milk? You don't add anything else. How much caramel do you get when it is finished cooking - 1 cup?

Do you let it cook completely before using as a filling? Do you do more than one can at a time? Can you keep leftovers and reuse? If you stored in the refrig do you need to warm it up before using again?

Sorry for all of the questions but if this is as good as you say - then I need to try it. Sounds soooooo good!

Thanks


I do it this way, it's same result but much faster. Take your can/s of sweetened condensed milk (eagle brand), remove the paper wrappers, place in a pressure cooker (yes I was scared the first time I did this but it's fine really). COVER the can/s with water...they MUST be covered (leave the lids intact). Put the lid on and when the top starts to rock, cook it for 20 minutes, turn it off, let it cool down totally and viola! It's the most delicious thick caramel. If you do more than one can you have two spares..



Just NEVER open the cans while they're still hot, they will explode. You can also do this in a crock pot, but you can remove the can lid and cover with aluminum foil, or just pierce the lids to let the pressure out while they're cooking (You add water to the crock pot and turn it on for 8-10hours)
post #28 of 31
DON"T STIR IT!!!!

I make caramel sauce in the micro with butter milk and brown sugar. The trick is not to stir ... at all until it is room temperature again. Stirring causes crystallization and it gets hard and crumbly.
¢¾Sarah
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¢¾Sarah
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post #29 of 31
Quote:
Originally Posted by itsacake

If you add a small amount of corn syrup to your sugar and water, it helps keep the sugar from crystallizing.

We used the following percentages:
100 percent sugar
30 percent water
10 percent corn syrup

Cook until it is the color you want, Stir and wash down crystals before it boils, but not after, though you can gently swirl the pan.

If you start with 4 1/2 cups sugar, that is 900 grams as your 100 percent. Then 30 percent would be 270 grams of water or 1 cup + 2 Tablespoons. ( I'm sure just one cup would be fine )Then you'd use 90 grams of corn syrup- just over 1/4 cup. (So much easier to use metric weights!)

If you don't have corn syrup, but have a lemon, a bit of lemon juice will also inhibit crystallization.

We used to make dulce de leche by cooking sweetened condensed milk submerged in the unopened can for a few hours which is pretty much the same thing Loucinda makes (but she more sanely doesn't have the potential drama of an exploding can) and it is above fabulous, but not at all the same thing as the caramelized sugar you are asking about.



Complete ditto.. only I use glucose in place of the corn syrup, but both work splendidly.
post #30 of 31
I actually use Jodie's recipe for carmel. It has the perfect consistency for filling a cake and taste great. And if kept soft, it's great for covering the rim of a martini glass for apple martinis! icon_biggrin.gif
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