I was just talking to someone about that... what thread was that? Yah, just don't take it to a firm stage, keep it softer like 230-235 somewhere around there. Not so it's quite syrupy, a little thicker than that, but not 'set up'. Would be rockin' good!
I have finally made the caramel. Mmmmm! It is cooling now. My question is, is this recipe supposed to take an entire box of brown sugar? I measured out 2 3/4 cups and that ended up being the entire box packed. Does that seem right? If so, I will just dump the entire box rather than measure it out. Does that seem like a reasonable thing to do or do you think boxes have different amounts?
I tasted it although it is still warm. Oh my gosh. THIS is what I love. I think I love caramel more than chocolate!
Anyway, I plan to wrap half to take to coworkers and I thought I may freeze the rest. I thought I would wait to cut that portion until after I remove it from the freezer. Does this seem more reasonable than cutting it down and then freezing?
I love this recipe. I looked up others and found that they required cream. I don't keep cream in the house. It will go bad. So this recipe works out great.
I love you Mel!
Your prob right about the whole box since you have to pack it in the measuring cup! I buy the 2 lb bags so I just measure out everytime! I think I would even with the box cause I don't trust them!
I usually cut wrap and roll the whole recipe , to me its easier and just put some in the freezer!
Of course I cannot stay out of them!
For my batch, I didn't use an entire box of brown sugar...I had exactly a cup left (I know because I used it towards a half batch). Maybe I didn't pack it down enough, but I was extremely happy with my results and don't want to change what I did. It was the perfect amount of sweetness.
Well the recipe didn't say to pack the brown sugar, but I thought that the norm was to pack brown sugar. But then, what do I know? I am not a baker or candy maker. In fact this is the first candy I have ever made. I bought a candy thermometer JUST for this. The flavor was fantastic but now I wonder how different mine tastes compared to yours flourpots. We might have to send samples to each other.
Well maybe Mel will tell us. She didn't say to pack the brown sugar, so maybe it wasn't necessary. If so, I'll try it again without packing and see which I like better. I just thought that if it used the entire box that I would rather dump the entire box than measure it out. I use it so infrequently that I probably wouldn't buy it in the bag. Although, now that Ihave found true love with this caramel, maybe I should buy a 50lb bag of brown sugar!
LOL...my samples would never make it out the door .
You really should try it again just to taste the difference, I would be interested to hear your opinion.
Did you use salted butter by the way?
Well, I will definately make it again and I will try it without packing the brown sugar. I believe I used unsalted butter. I personally like the flavor of real salted butter drizzled on popcorn, but there was some recipe that I wanted to make that specifically said to use unsalted butter so I have been buying that ever since. I wonder how much salt is actually in unsalted butter.
Well, I can't speak knowledgably about the box amount issue because I've never bought it like that, I have no idea how much is in there. I buy it in the 35# bags!! Mel makes lotsa stuff with brown sugar!!
It is sort of the 'standard' to lightly pack your brown sugar unless a recipe says otherwise, so just keep that in mind. I don't pack it down into a brick, but I do give it a good shove.
And I agree about the cream thing... I have another recipe that I like, but it requires cream, and even though I often have it on hand, I don't ALWAYS. And since this recipe is so good... why bother, right? And I would go ahead and cut before you freeze simply because it would be easier. If you freeze first, then you've got to pull it out and let it sit forever to come to room temp before you can cut it. Then, how do you steal little pieces? Oh... ok... now I can see a benefit of leaving it whole I guess.
Well, I will definately make it again and I will try it without packing the brown sugar. I believe I used unsalted butter. I personally like the flavor of real salted butter drizzled on popcorn, but there was some recipe that I wanted to make that specifically said to use unsalted butter so I have been buying that ever since. I wonder how much salt is actually in unsalted butter.
I loathe unsalted butter. If I use it, I just have to add more salt. I'm sure it has some purpose, but I've yet to find it.
Duh, unsalted butter wouldn't have salt in it! Anyway, I am with you Mel. I prefer salted butter because I love the flavor of it. I grew up on margarine (bleh) so when I went off to college I bought butter for the first time and have used nothing else since. There is nothing like real sweet cream lightly salted butter. I've been buying unsalted due to some recipe I tried a while back. Maybe 'll go back to salted and keep a pack of unsalted in my freezer for emergency use.
The caramel is awesome and it is dissappearing fast. Of course, it keeps accidentally falling into my mounth as I try to cut and wrap it.
I will try the recipe more loosely packed next time. I don't know how caramel could taste bad!!!!
I have to laugh about everyone who talks about wrapping the caramel... how does it last long enough for that? Just kidding! I love using them for favors! You can wrap them really cutely and like lotus said, who doesn't like caramel?
I got unsalted one time by mistake and served it for rolls at dinner. We were all passing around the salt shaker and giggling.
Well, I have to get my "2 cents worth" in here! When I took home-ec in High school we were taught to pack the brown sugar for measuring! I have been cooking 45 years and have always done it that way!
OK, confesssion time here too: The caramels are good frozen too! Now, that is wanting one really bad, but ya just break it into pieces & pop it in your mouth! Soooo habit-forming!!
Mel, your a genius!
Bob, I have made Mel's caramel recipe many times since she shared it with us. My hips will attest to that . It's so good!!!
Cookie45- thats a great idea about the mini muffin cups. Thanks! I will try that. I get tired of making little pieces and eat too much that way!
I don't ever buy unsalted butter. I haven't really found where it makes much if any difference in any recipe I ever made.
I still haven't tried the caramel with buttercream, but it is coming soon!!!
*giggles* I know! I just cut half the pan and put that in the freezer immediately. The other half, I divided up between home and work. I only wrapped the part I wanted to take to work, but honestly, I can't think of anyone I like well enough to part with my little pieces of heaven. That portion might end up going into my desk at work for an afternoon treat. And yes, it is a pain to wrap it. Maybe I will consider putting it in some tupperware next time.
I think my caramel is a little soft still. I took it to around 248. My hubby says it is perfect. I may check my brand new thermometer to see if it is working correctly.
I think generally you are supposed to pack brown sugar. That comes from all my years of training... yeah right! I don't cook or bake. My box cakes always have something wrong with them. After much analysis, I have determined that it is a user problem. The only reason I thought to pack it is that when I go to my "Dream Dinners" appointments (clue #1 I don't cook), the recipes specifically say to pack it. And usually I don't pack because I just don't like getting my hands dirty (clue #2 I don't cook). I usually just put in a little extra. I only measured this out specifically because as I dumped the first bit of sugar into my measuring cup, I was afraid I was not going to have enough for the recipe. And actually, it was probably a few tablespoons shy of being the full amount. Flourpots didn't pack and had a cup leftover. I assumed that she used the box as well. Some recipes do not turn out if you don't follow the measurements exactly. I guess this one doesn't fall into that category... unless being shy a few tablespoons of brown sugar is the reason my caramel wasn't harder.
Yes yes, Mel is awesome in every way, and I am not just trying to suck up. Well, maybe I am trying to suck up a little in hopes that Mel will keep on sharing!
OK This thread comming back to life is making me want CARAMELS !!!
And yes Mel Im a caramel wrapper type!
I just like the look of them being wraped in the little papers, and not just sitting there in a pan on the counter.
But when I want to grab a few when Im on the way out the door I can just drop a few in my purse and go. There they are all nice an wraped.
They also look nice to offer them to someone if someone happens to drop in ( if I think I can part with even 1)
Dang it, Fiddle, I agree. I went ahead and bought some gorgeous Bosc pairs to make caramel covered pears. But, I have to let them ripen just a touch. Still a little firm for my liking. I love caramel so much, I'm glad everyone else is enjoying it too!
I just made a batch of caramel!
OH WOW!
I drizzled it over the brownies i made ( by the way I used the wilton heart shape brownie cutter and I loved it ). I have some to dip apples in for the kids, ok who am I kidding they'll never see it! I poured some on a cookie sheet to cut and on half the tray I sprinkled on cashews. I've licked out the bowl and the spoons, I'll probably drizzle it over my supper tonight to!!!
Thanks for sharing your recipe!
My pleasure! But stop making me hungry! Hahaha. I love it with pecans or cashews... peanuts, macadamias, etc. etc.! It's all good!
So, do you think we've talked Bob into making it yet?? Come on Bob... you may not trust me, but these are impartial cakers talking here!! (Psst... guys... I double what I'm paying you if you get her to make it! Bwahahaha!!!)
Well I say after BOB makes it and falls in love with it she has to repay us by sending all of us samples..Lots of samples ...well we want to make sure she made it right dont we ???
Im guessing it will take her several trys till we can tell her she did it just right LOL!!
She?... , damn...I thought Bob was a dude.
Hahahaha! Everyone always does!
I just got in on this thread and the caramels sound awesome. How far back (what page #) is the recipe? I have to have me some caramels now.
Thanks alot!
Carol
The recipe is on pg. 2
On pages 1, 3, & 7 you'll find photos of the caramel in different forms...YUM!!
And before you get all confused... the formatting got messed up, but it's supposed to be 2 3/4 cups brown sugar!
Thanks Mel for the headup on the brown sugar.
Did you decide on a name for your cupcakes? There were some really cute ones thrown at ya.
Carol
Bob here and I will NEVER tell whether I'm a dude or a dudess (gives me mystique you know!)
Samples huh? Well when Melvira ships my bettercreme surprise cake then I too shall ship caramel surprise samples (if I don't fall in love and eat them ALL before then!!)
And Yes Melvira, I do trust you -- you're just sooo much fun to pick on though!
I knew you trusted me. And I know you pick on me because you care. That's right... I've figured you out! Bob likes me!! HA-HA everyone!! Bob likes me more than you!! Bob picks on me most!
Oh Bob !!! Im sure that you will fall in love with the caramels!
Theres just no way that you cant,well unless you dont make them right!
I have read where a few people scorched them.
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