Help With Dulce De Leche And Hot Fudge Recipes
Baking By annebaligod Updated 3 Oct 2013 , 7:32am by annebaligod
Hi guys,
I tried making chocolate lava fudge and caramel apple cupcakes last weekend and i am not quite happy with how my fudge and dulce de leche came out. i wanted it to be thick so i can decorate my cupcakes like these georgetown cupcakes:
but instead mine turned out runny and thin. Here are the recipes that i used:
CARAMEL
2 cups sugar
1 tablespoon water
12 tablespoons unsalted butter, at room temperature (European style recommended)
1 teaspoon pure vanilla extract (Nielsen-Massey pure Madagascar bourbon recommended)
1 cup heavy cream, at room temperature
DIRECTIONS
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I let them sit to cool room temperature to thicken but it still didn't turn out as i had expected. How can i thicken them? Would adding cornstarch help?
thanks!
Both caramel and fudge are recipes that require reaching a certain temperature for the final product to reach the desired consistency. I use a variation of Alton Brown's fudge recipe - he says go to 234 degrees, I always go to 236 or 237. I can't remember the temp for caramel off the top of my head, but I think it is higher.
Maybe try some recipes which are more specific. :)
Liz
Quote:
Both caramel and fudge are recipes that require reaching a certain temperature for the final product to reach the desired consistency. I use a variation of Alton Brown's fudge recipe - he says go to 234 degrees, I always go to 236 or 237. I can't remember the temp for caramel off the top of my head, but I think it is higher.
Maybe try some recipes which are more specific. :)
Liz
when should i stick in the thermometer? because the recipes that i used says that i should turn off the heat before adding the other ingredients? are you saying that after i added the other ingredients i should turn the heat back on and stick the thermometer in?
No, I think you need to try different recipes if these didn't work as directed. You can't just use a thermometer reading from another recipe in the ones you have already tried.
Maybe do a Google search for some other caramel and fudge recipes to try.
Liz
I hope you don't try boiling the unopened of sweetened condensed milk. Most of the time it is safe, unfortunately it can be dangerous. Yes, I know women have been doing it for years; but every so often a can will explode.
Instead here are the methods Eagle Brand recommends.
http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=4002
do you guys have a suggestion for a recipe that i can drizzle like this on my cupcakes?
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