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I'm looking to make it quite chewy (good dental insurance ) and quite dark with a heavy roasted almost burnt flavor.
I've been looking at recipes and some just use white sugar, some dark, others use sugar and corn syrup.
(molasses?)
Some use evaporated milk and others heavy cream. (anyone tried dried milk?)
Any suggestions/preferences for using one similar ingredient over another?
Anyone made "sugar brickle" - just sugar and water cooked until it is really thick and brown - cool and crack into shards - eat - get hyper - go post on City-Data - help dentist with boat payments.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by jayway
Anyone made "sugar brickle" - just sugar and water cooked until it is really thick and brown - cool and crack into shards - eat - get hyper - go post on City-Data - help dentist with boat payments.
I've never made caramel candy, but you made my day. Oh god, how that last line made me laugh. And laugh. And snort. And laugh some more. Thank you!
The texture of your candy depends upon what temperature you are heating it up to.
I've only used granulated sugar and cream to make caramel. I only make a softer caramel to use as a filling for chocolates, so don't have any experience with a hard chewy caramel.
When I add nuts to caramel or brittle, I chop them smallish and add them just as the sugar comes off the stove. There will be plenty of heat in the sugar mixture to cook the nuts.
I used to make a delicious caramel candy, and also a smooth caramel ice cream topping and a cake filling.
I used heavy cream, butter, brown and white sugar, and a little salt.
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) and quite dark with a heavy roasted almost burnt flavor.
