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cmd2012
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Post subject: Re: Pennie's Caramels Posted: Fri Dec 20, 2013 8:49 pm |
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Joined: Thu Oct 06, 2011 7:53 pm Posts: 946
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Can you melt it back down and add the brown sugar? That's the only thing I can think of.
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phoenix
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Post subject: Re: Pennie's Caramels Posted: Wed Dec 25, 2013 4:51 pm |
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Joined: Sat Jan 08, 2011 6:33 pm Posts: 954 Location: Northern California
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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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jeanf
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Post subject: Re: Pennie's Caramels Posted: Wed Dec 25, 2013 6:54 pm |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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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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jeanf
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Post subject: Re: Pennie's Caramels Posted: Sun Dec 14, 2014 5:58 pm |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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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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