I put too much butter in my salted butter caramels--what can I expect when they've cooled?

The recipe (from Essential NYT Cookbook) called for 6 T of butter , and I accidentally used 8 T. I've just poured the hot caramel into the greased pan to cool. What can I expect re texture, ability to cut, etc once the caramel cools?

  • Posted by: Randi
  • December 20, 2015
  • 3045 views
  • 3 Comments

3 Comments

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jonakocht
jonakocht December 20, 2015

They are likely to just be a bit softer than usual, but otherwise I wouldn't expect any drastic or unpalatable changes.

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Shuna Lydon
Shuna Lydon December 20, 2015

Hi Randi,
Depending on the method, they might leech out some of their fat and be a bit more slick. Or they may be softer. Or both, plus richer. I wouldn't worry about it too too much. Most people would credit you for making them better!

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Randi
Randi December 21, 2015

Thanks. Science of cooking is fascinating. Here's what happened in case anyone is curious. As the caramel cooled the excess butter pooled at the top. I was able to pour much of it off. When it was 100% cooled I was able to scrape off the unabsorbed extra butter that had solidified. The caramels are delicious!

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