If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
OT - That caramel recipe
Hello,
This is from my Better Homes and Gardens cookbook, so I will put American terms on the left and UK terms in parentheses. I didn't weigh things as I went, so I hope the UK folks interested have a US measuring cup in the house! Caramels: 1 cup butter (a standard package of butter in the UK is very close to one American "cup". Take out one or two big spoonfuls and that's close enough) 1 16-ounce package (2 1/4 cups) packed brown sugar (dark brown sugar) 2 cups light cream (single cream) 1 cup light corn syrup (treacle) 1 teaspoon vanilla Line an 8x8x2 or 9x9x2 baking pan with foil, extending foil over edges of pan. Butter foil; set aside. In a heavy 3-quart saucepan, melt butter over low heat. Add brown sugar, cream and corn syrup; mix well. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook and stir over medium heat to 248 degrees Fahrenheit (firm-ball stage), which should take 45-60 minutes. If you have no candy thermometer, keep a glass of ice water handy, and drop a bit of the caramel mixture into the water to test - it will form a ball that holds its shape when it has reached the firm-ball stage. Remove the saucepan from heat; remove thermometer. Stir in vanilla. *Immediately* pour caramel mixture into the prepared pan. When caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch pieces. Makes about 2 pounds. I then melted some dark chocolate, using a bowl set over a pan of shallow, simmering water. I used a teaspoon to put a dollop of chocolate on each one, and then went back and sort of dolloped chocolate onto the sides. It's not beautiful, but no one has complained so far! Obviously, if you like nuts, put those into the bottom of the pan before you pour the hot caramel mixture into the pan. Had I been organized, I would have bought some almonds. Next time... -- Jo in Scotland |
Ads |
#2
|
|||
|
|||
In article ,
Johanna Gibson wrote: Hello, This is from my Better Homes and Gardens cookbook, so I will put American terms on the left and UK terms in parentheses. I didn't weigh things as I went, so I hope the UK folks interested have a US measuring cup in the house! snip Oh, this sounds *delicious*! Thanks! I'm going to try to get brave, since I"ve never made candy before. g -- Sandy in Henderson, near Las Vegas my ISP is earthlink.net -- put sfoster1(at) in front http://home.earthlink.net/~sfoster1 AKA Dame Sandy, Minister of Education |
#3
|
|||
|
|||
On Thu, 20 Jan 2005 23:49:35 GMT, Sandy Foster
wrote: In article , Johanna Gibson wrote: Hello, This is from my Better Homes and Gardens cookbook, so I will put American terms on the left and UK terms in parentheses. I didn't weigh things as I went, so I hope the UK folks interested have a US measuring cup in the house! snip Oh, this sounds *delicious*! Thanks! I'm going to try to get brave, since I"ve never made candy before. g There's only 5 ingredients, so give it a go! The only thing that can go wrong, is that you can overcook or undercook it. I had to stand and stir for a long time, so prepare yourself for that. It was worth the wait, however.... -- Jo in Scotland |
#4
|
|||
|
|||
Thanks Jo! Just might have to try these even though I really shouldn't
indulge in something this yummy. I'll take them to work after I try one.....no really I will! allyson "Johanna Gibson" wrote in message ... Hello, This is from my Better Homes and Gardens cookbook, so I will put American terms on the left and UK terms in parentheses. I didn't weigh things as I went, so I hope the UK folks interested have a US measuring cup in the house! Caramels: 1 cup butter (a standard package of butter in the UK is very close to one American "cup". Take out one or two big spoonfuls and that's close enough) 1 16-ounce package (2 1/4 cups) packed brown sugar (dark brown sugar) 2 cups light cream (single cream) 1 cup light corn syrup (treacle) 1 teaspoon vanilla Line an 8x8x2 or 9x9x2 baking pan with foil, extending foil over edges of pan. Butter foil; set aside. In a heavy 3-quart saucepan, melt butter over low heat. Add brown sugar, cream and corn syrup; mix well. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook and stir over medium heat to 248 degrees Fahrenheit (firm-ball stage), which should take 45-60 minutes. If you have no candy thermometer, keep a glass of ice water handy, and drop a bit of the caramel mixture into the water to test - it will form a ball that holds its shape when it has reached the firm-ball stage. Remove the saucepan from heat; remove thermometer. Stir in vanilla. *Immediately* pour caramel mixture into the prepared pan. When caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch pieces. Makes about 2 pounds. I then melted some dark chocolate, using a bowl set over a pan of shallow, simmering water. I used a teaspoon to put a dollop of chocolate on each one, and then went back and sort of dolloped chocolate onto the sides. It's not beautiful, but no one has complained so far! Obviously, if you like nuts, put those into the bottom of the pan before you pour the hot caramel mixture into the pan. Had I been organized, I would have bought some almonds. Next time... -- Jo in Scotland |
#5
|
|||
|
|||
Or pecans......I can hardly wait to try this! I wonder if it works in the
dry desert air. If not, I bet it will make super ice cream topping, lol! -- Carolyn in The Old Pueblo If it ain't broke, you aren't trying. --Red Green If it ain't broke, it ain't mine. --Carolyn McCarty If at first you don't succeed, switch to power tools --Red Green If at first you don't succeed, get a bigger hammer. --Carolyn McCarty "Johanna Gibson" wrote in message ... Hello, This is from my Better Homes and Gardens cookbook, so I will put American terms on the left and UK terms in parentheses. I didn't weigh things as I went, so I hope the UK folks interested have a US measuring cup in the house! Caramels: 1 cup butter (a standard package of butter in the UK is very close to one American "cup". Take out one or two big spoonfuls and that's close enough) 1 16-ounce package (2 1/4 cups) packed brown sugar (dark brown sugar) 2 cups light cream (single cream) 1 cup light corn syrup (treacle) 1 teaspoon vanilla Line an 8x8x2 or 9x9x2 baking pan with foil, extending foil over edges of pan. Butter foil; set aside. In a heavy 3-quart saucepan, melt butter over low heat. Add brown sugar, cream and corn syrup; mix well. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook and stir over medium heat to 248 degrees Fahrenheit (firm-ball stage), which should take 45-60 minutes. If you have no candy thermometer, keep a glass of ice water handy, and drop a bit of the caramel mixture into the water to test - it will form a ball that holds its shape when it has reached the firm-ball stage. Remove the saucepan from heat; remove thermometer. Stir in vanilla. *Immediately* pour caramel mixture into the prepared pan. When caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch pieces. Makes about 2 pounds. I then melted some dark chocolate, using a bowl set over a pan of shallow, simmering water. I used a teaspoon to put a dollop of chocolate on each one, and then went back and sort of dolloped chocolate onto the sides. It's not beautiful, but no one has complained so far! Obviously, if you like nuts, put those into the bottom of the pan before you pour the hot caramel mixture into the pan. Had I been organized, I would have bought some almonds. Next time... -- Jo in Scotland |
#6
|
|||
|
|||
16 ounces in this context isn't volume, it's weight, i.e., 1 lb.
--pig On 1/20/05 13:44, in article , "Johanna Gibson" wrote: 1 16-ounce package (2 1/4 cups) packed brown sugar (dark brown sugar) -- |
#7
|
|||
|
|||
But if it was by weight, being _packed_ would not matter???
Hanne in London - being all metric anyway Listpig wrote: 16 ounces in this context isn't volume, it's weight, i.e., 1 lb. --pig On 1/20/05 13:44, in article , "Johanna Gibson" wrote: 1 16-ounce package (2 1/4 cups) packed brown sugar (dark brown sugar) |
#8
|
|||
|
|||
On Fri, 21 Jan 2005 18:45:50 +0000, Hanne Gottliebsen
wrote: But if it was by weight, being _packed_ would not matter??? Hanne in London - being all metric anyway The recipe assumes you have dark brown sugar lying around, and when you go to make the recipe, you pack the cups firmly as you measure. Yes, it does matter. -- Jo in Scotland |
#9
|
|||
|
|||
Johanna Gibson wrote: On Fri, 21 Jan 2005 18:45:50 +0000, Hanne Gottliebsen wrote: But if it was by weight, being _packed_ would not matter??? Hanne in London - being all metric anyway The recipe assumes you have dark brown sugar lying around, and when you go to make the recipe, you pack the cups firmly as you measure. Yes, it does matter. -- Jo in Scotland That's what I meant, pig said it was by weight, not volume. Hanne in London |
#10
|
|||
|
|||
On Fri, 21 Jan 2005 21:41:36 +0000, Hanne Gottliebsen
wrote: Johanna Gibson wrote: On Fri, 21 Jan 2005 18:45:50 +0000, Hanne Gottliebsen wrote: But if it was by weight, being _packed_ would not matter??? Hanne in London - being all metric anyway The recipe assumes you have dark brown sugar lying around, and when you go to make the recipe, you pack the cups firmly as you measure. Yes, it does matter. -- Jo in Scotland That's what I meant, pig said it was by weight, not volume. Hanne in London Oh, I see what you mean now. Hey, I just copied BHG's recipe - I didn't really think about that interesting conundrum until now... -- Jo in Scotland |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
glas FAQs | Tom Buck | Pottery | 0 | October 16th 03 07:50 PM |
Glaze FAQs | Tom Buck | Pottery | 1 | September 18th 03 04:16 PM |
OT/Pear 'Honey' Recipe Needed from one of you Texas Cooks | [email protected] | Quilting | 0 | September 6th 03 04:51 PM |
glaze FAQ's | Tom Buck | Pottery | 0 | August 18th 03 01:26 AM |
glaze FAQs | Tom Buck | Pottery | 0 | July 18th 03 05:40 AM |