can i use a standing mixer to make caramel
i made a french walnut tart. recipe had me put sugar in a saucepan w one T of water. once it turns golden, i was to add butter and cream on low heat, stirring constantly till the butter melts. then i add walnuts.
the first attempt failed. by the time the butter melted, much of the sugar had turned hard. it stuck to the pan and i couldn't move it. boiling water and baking soda enabled me to get the caramel off the bottom to to toss it and start over
for the 2nd attempt, i cooked the butter and cream separately. i poured them into the golden sugar. all went well, and i was able to add in the walnuts and combine, but a little bit of sugar had stuck to the pan already. i had enough to fill the tart shell however.
the tart was very tasty but and a friend found some hard spots tho our teeth were able to handle it. i'm thinking of transferring the melted sugar to a standing mixer so i don't have to stir the sugar while i add the heated butter/cream. i'm wondering if this will avoid the few hard parts. it's delicious, but i'm afraid someone could break a tooth.
melt the butter and cream together, keep warm. once the sugar is golden, add butter/cream,. stir together, add nuts