America's Test Kitchen proposes the following recipe as their "Perfect Latin Flan" (pg. 785, The Complete America's Test Kitchen Cookbook 2001-2016): This reci
I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making th
If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookie
How long can I preserve in the fridge a sauce made of 11 oz. caramel, 1/2 cup butter and 2 T cream?
My caramels sugared but I don't want to throw them away. Is there any way I can reheat the sugared mess and turn it into a caramel sauce? I am determined not to
Why can't I make caramel or toffee on my glass topped stove? I have tried different pans, different thermometers, stirring, not stirring, different recipes, di
I attempted this recipe: 70 g hazelnuts 100 sugar 1 pinch salt Toast nuts at 400 F for 10 mins.; let cool. Put sugar in a heavy-bottomed saucepan and render i
I made caramel corn and it came out grainy & chewy. How do I fix it?
I am a bartender who has little experience using caramel. I want to use caramel as a garnish by dipping dehydrated apple slices in it. How do I create a "drip
I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content
There are a lot of caramel questions. Hopefully I'm not repeating anyone... I've made caramel sauce several times with the recipe from Sally's Baking Addiction.
Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of
My icing recipe yields enough for a three layer cake. It covers between layers, sides,and top of cake. I would like to use 4 layers, so how would I do that? Ing
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle.
I just made caramel sauce using 1 1/2 cup brown sugar, 3/4 cup butter, and 1/2 cup milk. I was supposed to use 1/4 cup milk but i poured in extra by accident so
I always wondered and hope someone here can clear it up for me.
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sau
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked wi
I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that wou
I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify