After cooking a whole slab of caramel, when you realize you lined the
bottom of the pan with wax paper, and the wax paper isn't coming loose,
you can flip the slab, reheat it, and remove the paper, and recool it
without too much trouble.

Now, what I'm hoping is that I can reheat a slab I forgot to add the
clear syrup to, add it, and still make the batch work.
--
Yours,
Dan S.

On Fri, 23 Dec 2011 23:30:36 -0500, "DanS." >
wrote:

>After cooking a whole slab of caramel, when you realize you lined the
>bottom of the pan with wax paper, and the wax paper isn't coming loose,
>you can flip the slab, reheat it, and remove the paper, and recool it
>without too much trouble.
>
>Now, what I'm hoping is that I can reheat a slab I forgot to add the
>clear syrup to, add it, and still make the batch work.


How did you make your caramel? I've been reading and watching utube
tutorials but haven't tried it yet.

Lou

"Sqwertz" > wrote in message
...
> On Fri, 23 Dec 2011 23:30:36 -0500, DanS. wrote:
>
>> After cooking a whole slab of caramel, when you realize you lined the
>> bottom of the pan with wax paper, and the wax paper isn't coming loose,
>> you can flip the slab, reheat it, and remove the paper, and recool it
>> without too much trouble.
>
> This reminds me that I saw a new product in the stoire today: Pan
> Lining Paper. Reynolds, parchment on one side and foil on the other.
> I was having trouble figuring out why I'd use it on a casserole dish
> that easy to clean (unlike steel/aluminum, half sheet pans).
>
> (It appears it's only on their home page)
> http://www.reynoldspkg.com/reynoldsk...lp/default.asp

I have some but not sure what to do with it.

On 12/23/2011 11:53 PM, Lou Decruss wrote:
> On Fri, 23 Dec 2011 23:30:36 -0500, >
> wrote:
>
>> After cooking a whole slab of caramel, when you realize you lined the
>> bottom of the pan with wax paper, and the wax paper isn't coming loose,
>> you can flip the slab, reheat it, and remove the paper, and recool it
>> without too much trouble.
>>
>> Now, what I'm hoping is that I can reheat a slab I forgot to add the
>> clear syrup to, add it, and still make the batch work.
>
>
> How did you make your caramel? I've been reading and watching utube
> tutorials but haven't tried it yet.
>
> Lou

I bought a candy thermometer last night. Today, I found a super easy
recipe. One can of sweetened condensed, half a bag of brown sugar (1
lb), two sticks of butter, half a bottle of light corn syrup. Heat to
the softball line on the thermometer, stirring constantly. Turn off,
add a splash of vanilla, stir.

Pour it in a greased (not papered) cookie sheet. Once it cools, it
comes out whole. You can cut it into little pieces.

You can also add a couple tablespoons of instant coffee gransules or
some 1/4 c. cocoa powder for variety.

Tomorrow I'm gonna dip half in candy coating. Wish me luck.

--
Yours,
Dan S.

In article >,
Lou Decruss > wrote:
> How did you make your caramel? I've been reading and watching utube
> tutorials but haven't tried it yet.
>
> Lou



Caramels - MOS
Recipe By: Maid of Scandinavia class, 1986

2 cups sugar
1/2 cup butter
3/4 cup corn syrup
2 cups heavy cream (whipping cream)

Bring sugar, butter, corn syrup and ONE cup cream to a rolling boil.
Slowly add the SECOND cup of cream, so boiling does not stop. As
temperature increases, reduce heat. Cook to 246? for a firm caramel.
Cook a couple degrees less for a softer caramel. Do not scrape pan when
pouring into a buttered 9x9" pan. Cool and cut. Wrap in waxed paper or
taffy paper. Takes a while to cook -- 30-40 minutes, IIR.

Be careful to not cook past 246? or you'll have dental bills.

I use a 3-4 quart heavy cast aluminum saucepan that was my mom's. Once
a year, for caramels. It's perfect.

Merry Christmas, Lou.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Sat, 24 Dec 2011 09:24:57 -0600, Melba's Jammin'
> wrote:

> In article >,
> Lou Decruss > wrote:
> > How did you make your caramel? I've been reading and watching utube
> > tutorials but haven't tried it yet.
> >
> > Lou
>
>
>
> Caramels - MOS
> Recipe By: Maid of Scandinavia class, 1986
>
> 2 cups sugar
> 1/2 cup butter
> 3/4 cup corn syrup
> 2 cups heavy cream (whipping cream)
>
> Bring sugar, butter, corn syrup and ONE cup cream to a rolling boil.
> Slowly add the SECOND cup of cream, so boiling does not stop. As
> temperature increases, reduce heat. Cook to 246? for a firm caramel.
> Cook a couple degrees less for a softer caramel. Do not scrape pan when
> pouring into a buttered 9x9" pan. Cool and cut. Wrap in waxed paper or
> taffy paper. Takes a while to cook -- 30-40 minutes, IIR.
>
> Be careful to not cook past 246? or you'll have dental bills.
>
> I use a 3-4 quart heavy cast aluminum saucepan that was my mom's. Once
> a year, for caramels. It's perfect.
>
I used to make caramel once a year too, actually twice... my kids have
Fall birthdays and I made caramel apples for their class every year
(instead of cupcakes). I need to make caramel apples some time this
winter, just for old time's sake.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 12/23/11 11:55 PM, Sqwertz wrote:

> This reminds me that I saw a new product in the stoire today: Pan
> Lining Paper. Reynolds, parchment on one side and foil on the other.
> I was having trouble figuring out why I'd use it on a casserole dish
> that easy to clean (unlike steel/aluminum, half sheet pans).


I positively cringe when people talk about lining casseroles or pans
with foil- horrid memories of a bit of foil tearing off and hitting my
old dental fillings! Yowsa!!!!
I love parchment paper when necessary, but also don't mind using a pan
au natural since clean up is rarely a problem really.

On Sat, 24 Dec 2011 00:12:46 -0500, "DanS." >
wrote:

>On 12/23/2011 11:53 PM, Lou Decruss wrote:
>> On Fri, 23 Dec 2011 23:30:36 -0500, >
>> wrote:
>>
>>> After cooking a whole slab of caramel, when you realize you lined the
>>> bottom of the pan with wax paper, and the wax paper isn't coming loose,
>>> you can flip the slab, reheat it, and remove the paper, and recool it
>>> without too much trouble.
>>>
>>> Now, what I'm hoping is that I can reheat a slab I forgot to add the
>>> clear syrup to, add it, and still make the batch work.
>>
>>
>> How did you make your caramel? I've been reading and watching utube
>> tutorials but haven't tried it yet.
>>
>> Lou
>
>I bought a candy thermometer last night. Today, I found a super easy
>recipe. One can of sweetened condensed, half a bag of brown sugar (1
>lb), two sticks of butter, half a bottle of light corn syrup. Heat to
>the softball line on the thermometer, stirring constantly. Turn off,
>add a splash of vanilla, stir.
>
>Pour it in a greased (not papered) cookie sheet. Once it cools, it
>comes out whole. You can cut it into little pieces.
>
>You can also add a couple tablespoons of instant coffee gransules or
>some 1/4 c. cocoa powder for variety.
>
>Tomorrow I'm gonna dip half in candy coating. Wish me luck.

I'll save this and try it but I'm going to use barb's recipe first.

Thanks and happy holidays.

Lou

On Sat, 24 Dec 2011 09:24:57 -0600, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>> How did you make your caramel? I've been reading and watching utube
>> tutorials but haven't tried it yet.
>>
>> Lou
>
>
>
>Caramels - MOS
>Recipe By: Maid of Scandinavia class, 1986
>
>2 cups sugar
>1/2 cup butter
>3/4 cup corn syrup
>2 cups heavy cream (whipping cream)
>
>Bring sugar, butter, corn syrup and ONE cup cream to a rolling boil.
>Slowly add the SECOND cup of cream, so boiling does not stop. As
>temperature increases, reduce heat. Cook to 246? for a firm caramel.
>Cook a couple degrees less for a softer caramel. Do not scrape pan when
>pouring into a buttered 9x9" pan. Cool and cut. Wrap in waxed paper or
>taffy paper. Takes a while to cook -- 30-40 minutes, IIR.
>
>Be careful to not cook past 246? or you'll have dental bills.
>
>I use a 3-4 quart heavy cast aluminum saucepan that was my mom's. Once
>a year, for caramels. It's perfect.
>
>Merry Christmas, Lou.

Thank you and Merry Christmas to you also. This will be the recipe I
use because I trust you.

TKS,

Lou

In article >,
Lou Decruss > wrote:

> On Sat, 24 Dec 2011 09:24:57 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Lou Decruss > wrote:
> >> How did you make your caramel? I've been reading and watching utube
> >> tutorials but haven't tried it yet.
> >>
> >> Lou
> >
> >
> >
> >Caramels - MOS
> >Recipe By: Maid of Scandinavia class, 1986
> >
> >2 cups sugar
> >1/2 cup butter
> >3/4 cup corn syrup
> >2 cups heavy cream (whipping cream)
> >
> >Bring sugar, butter, corn syrup and ONE cup cream to a rolling boil.
> >Slowly add the SECOND cup of cream, so boiling does not stop. As
> >temperature increases, reduce heat. Cook to 246? for a firm caramel.
> >Cook a couple degrees less for a softer caramel. Do not scrape pan when
> >pouring into a buttered 9x9" pan. Cool and cut. Wrap in waxed paper or
> >taffy paper. Takes a while to cook -- 30-40 minutes, IIR.
> >
> >Be careful to not cook past 246? or you'll have dental bills.
> >
> >I use a 3-4 quart heavy cast aluminum saucepan that was my mom's. Once
> >a year, for caramels. It's perfect.
> >
> >Merry Christmas, Lou.
>
> Thank you and Merry Christmas to you also. This will be the recipe I
> use because I trust you.
>
> TKS,
>
> Lou

I hope they turned out for you, Lou. I just can't bring myself to try
to make them in the microwave. A heavy pan is a must.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Lou Decruss > wrote:
(snip)
>
> I'll save this and try it but I'm going to use barb's recipe first.
>
> Thanks and happy holidays.
>
> Lou

Did you make the caramel? Success? Problems?
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Tue, 03 Jan 2012 10:24:39 -0600, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>(snip)
>>
>> I'll save this and try it but I'm going to use barb's recipe first.
>>
>> Thanks and happy holidays.
>>
>> Lou
>
>Did you make the caramel? Success? Problems?

Not yet. Thanks for asking. I've been very busy and very sick. I
didn't find it necessary to post about my problems as they will work
out. We're having a party on the 14th and I need the caramel for the
following recipe. I'll post results.

http://www.joyofbaking.com/Millionai...breadBars.html

Lou