Comments on: Caramel 3.0 http://bonappetithon.com/2009/12/08/caramel-3-0/ Bawlmerese for Enjoy Your Meal Thu, 09 Sep 2010 05:45:28 +0000 hourly 1 http://wordpress.com/ By: Wendi http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-597 Wendi Thu, 10 Dec 2009 14:48:37 +0000 http://bonappetithon.com/?p=1512#comment-597 It's funny you should mention Mr. Lebovitz Julie. Before I started making Caramel 4.0, my Palm Pre was busy pulling up DL's caramel posts looking for solutions. I ought to give the sugar + water + corn syrup approach a try and see if that isn't more successful. Maybe I'll figure it out by Caramel 100.0 It’s funny you should mention Mr. Lebovitz Julie. Before I started making Caramel 4.0, my Palm Pre was busy pulling up DL’s caramel posts looking for solutions. I ought to give the sugar + water + corn syrup approach a try and see if that isn’t more successful. Maybe I’ll figure it out by Caramel 100.0

]]> By: Julie http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-596 Julie Thu, 10 Dec 2009 14:37:39 +0000 http://bonappetithon.com/?p=1512#comment-596 OK, apparently I can't use HTML tags. Here's the link: http://www.davidlebovitz.com/archives/2008/01/ten_tips_for_ma_1.html OK, apparently I can’t use HTML tags. Here’s the link:

http://www.davidlebovitz.com/archives/2008/01/ten_tips_for_ma_1.html

]]> By: Julie http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-595 Julie Thu, 10 Dec 2009 14:36:44 +0000 http://bonappetithon.com/?p=1512#comment-595 Knock on wood I've so far never had a fail with caramel but one thing you might try is adding a tablespoon of cane syrup or corn syrup when you add the water. These are invert sugars (who the hell knows what that means, not me) which help prevent crystallization. You probably have already check this out but there's lots of good info on caramelizing sugar out there like <a>this post of David Lebovitz's</a> Knock on wood I’ve so far never had a fail with caramel but one thing you might try is adding a tablespoon of cane syrup or corn syrup when you add the water. These are invert sugars (who the hell knows what that means, not me) which help prevent crystallization. You probably have already check this out but there’s lots of good info on caramelizing sugar out there like this post of David Lebovitz’s

]]> By: Wendi http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-575 Wendi Tue, 08 Dec 2009 21:10:01 +0000 http://bonappetithon.com/?p=1512#comment-575 TKW, would that be before or after copious amounts of Mommy Juice? TKW, would that be before or after copious amounts of Mommy Juice?

]]> By: TheKitchenWitch http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-574 TheKitchenWitch Tue, 08 Dec 2009 21:08:03 +0000 http://bonappetithon.com/?p=1512#comment-574 I am a pro at the Caramel Fail.... I am a pro at the Caramel Fail….

]]> By: Wendi http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-573 Wendi Tue, 08 Dec 2009 16:03:22 +0000 http://bonappetithon.com/?p=1512#comment-573 I sincerely hope that the black cloud of caramel sauce hanging over me does not darken anyone's kitchen. I sincerely hope that the black cloud of caramel sauce hanging over me does not darken anyone’s kitchen.

]]> By: Kathy http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-572 Kathy Tue, 08 Dec 2009 16:00:25 +0000 http://bonappetithon.com/?p=1512#comment-572 I've made caramel sauce with and without water and never had a problem either way. Of course now that I say that, I'm going to jinx myself for next time. :) I’ve made caramel sauce with and without water and never had a problem either way. Of course now that I say that, I’m going to jinx myself for next time. :)

]]> By: Wendi http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-571 Wendi Tue, 08 Dec 2009 14:52:37 +0000 http://bonappetithon.com/?p=1512#comment-571 Tracy, I appreciated the smell more in colder months. In the dead of summer, all hot and humid, heavy dark molasses smells aren't as appetizing. And on really windy days, the sugar would wind up all over the cars in the parking lot. OMG, yes, I can totally see the factory being a Tim Burton dream. My old company got to take a tour of the plant. Of course, I didn't get to go. Not that I'm bitter or anything. Tracy, I appreciated the smell more in colder months. In the dead of summer, all hot and humid, heavy dark molasses smells aren’t as appetizing. And on really windy days, the sugar would wind up all over the cars in the parking lot.

OMG, yes, I can totally see the factory being a Tim Burton dream. My old company got to take a tour of the plant. Of course, I didn’t get to go. Not that I’m bitter or anything.

]]> By: liz2024 http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-570 liz2024 Tue, 08 Dec 2009 14:51:26 +0000 http://bonappetithon.com/?p=1512#comment-570 Boooo dum caramel! I don't know Wendi... look at that caramel cake recipe that I did... Somehow I got it to turn out- so you definitely can do it too! Boooo dum caramel! I don’t know Wendi… look at that caramel cake recipe that I did… Somehow I got it to turn out- so you definitely can do it too!

]]> By: Beth @ 990 Square http://bonappetithon.com/2009/12/08/caramel-3-0/#comment-569 Beth @ 990 Square Tue, 08 Dec 2009 14:50:20 +0000 http://bonappetithon.com/?p=1512#comment-569 Yeah--cream (or now as I'm thinking more) some other milk fat, like melted butter. I'm sure there is a chemistry related reason for why this works better, but I don't know what it is. Yeah–cream (or now as I’m thinking more) some other milk fat, like melted butter. I’m sure there is a chemistry related reason for why this works better, but I don’t know what it is.

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