Caramel
Advice, Questions, and Discussions about Caramel
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What can I do with leftover hard-crack caramel?
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Why does my chewy caramel always come out like a paste, in between caramel sauce and a chewy caramel?
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Caramel liquifies after refrigerating
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Salted caramel cake filling
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I added salted caramel to my apple crisp but it became too liquid after cooling. Where did I go wrong?!
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This calls for A LOT of boiling. Should we rely more on the time or the temperature? Because mine got to the recommended temp much faster than it...
Recipe Question For: Cardamom-Vanilla Caramels -
Caramel Syrup Overload
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Homemade caramel question: Every time I add vanilla extract at the end of the process, the entire batch instantly crystalizes. Why? What can I do?
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Can I use sweetened condensed milk caramel for caramel apples? If not, is there something i can add to the caramel to make it harden enough?
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my caramel temperature has quit rising?
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I tried making this the other night. But the outcome had a burnt taste and it seemed as though the color of the liquid was at the amber stage lon...
Recipe Question For: Salted Maple Honeycomb Candy -
T. Any tips on cleaning up the gloopy pot after I've poured out the caramel??
Recipe Question For: Pine Nut Brittle with Rosemary -
canning caramel sauce
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Apple cider caramel
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Why didn't my caramels set?! I thought I did everything according to the recipe! Am I not cooking them long enough?
Recipe Question For: Salted Pumpkin Caramels -
I'm making caramel and I accidentally mixed in the milk with the sugar before I put it on the heat. Your suppose to put water. Should I throw
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Caramels are super gooey
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caramel
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What is the key for achieving right consistency for caramel in tart? Too thin caramel for tart, not sauce.
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Caramel: Stirring?
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