(no subject)
Jan. 16th, 2008 07:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickMaking caramelized anything is like playing a game of chicken with sugar. Wait too long and you've got one hell of a mess to try to get out of the pan. Fail to wait long enough and it's not sufficiently caramelized... you've got blond instead of rich medium brown. That said, I have to admit that when it goes right, it goes very, very right indeed.
I did the salted caramel recipe today. It's from here which I pulled off of my favorite food porn site. I used regular-people salt because I will not pay like five bucks for a wee jar of salt. The damn caramels are still really, really good. Really. I heated until the thermometer said 250 degrees, but these are pretty soft. I think I might like them a little firmer but they taste perfect.
I did the salted caramel recipe today. It's from here which I pulled off of my favorite food porn site. I used regular-people salt because I will not pay like five bucks for a wee jar of salt. The damn caramels are still really, really good. Really. I heated until the thermometer said 250 degrees, but these are pretty soft. I think I might like them a little firmer but they taste perfect.
