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 Post subject: Re: Pennie's Caramels
PostPosted: Fri Dec 20, 2013 8:49 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 921
Can you melt it back down and add the brown sugar? That's the only thing I can think of.

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 Post subject: Re: Pennie's Caramels
PostPosted: Wed Dec 25, 2013 4:51 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Surprisingly (to me) these can be frozen quite successfully. I'm not sure about adding brown sugar at the end since the caramelization process has already happened...


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 Post subject: Re: Pennie's Caramels
PostPosted: Wed Dec 25, 2013 6:54 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1873
Location: Near Toronto, Ontario, Canada
I tossed the batch and made a new one. I didn't want to risk tossing good after bad. That will teach me to get all the ingredients out and pay better attention.

I freeze big blocks for caramel and chocolate covered pretzels/apples/marshmallows. I did find this year that heating the caramel for dipping in a non stick (green ceramic type) fry pan worked excellently for melting and dipping.


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 Post subject: Re: Pennie's Caramels
PostPosted: Sun Dec 14, 2014 5:58 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1873
Location: Near Toronto, Ontario, Canada
For those that are challenged at adding the vanilla to this recipe like me, I`ve finally figured out if I put the vanilla in a shot glass and leave the glass on top of the baking sheet that I have a better chance of adding it to the caramel.


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