Comments on: The Caramel Report http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html In LA, but Still Exploring Desserts Tue, 07 Oct 2008 08:38:04 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-26805 Nina Fri, 03 Oct 2008 20:04:08 +0000 http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-26805 Thanks, Amy! I like the spoon trick, too. :) I've been making ginger syrup like an addict for a couple months now, for homeade ginger ale/dark & stormies. I'll look into ginger caramels more... Thanks, Amy! I like the spoon trick, too. :) I’ve been making ginger syrup like an addict for a couple months now, for homeade ginger ale/dark & stormies. I’ll look into ginger caramels more…

]]> By: amy http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-26759 amy Thu, 25 Sep 2008 04:18:23 +0000 http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-26759 Quality ginger is cheaply available at any Chinese market or in Chinatown- Japanese markets will have it too, but more expensive. I look for fat heavy roots without too much branching for maximum volume to surface area ratio and use the blunt edge of a teaspoon to peel them. Quality ginger is cheaply available at any Chinese market or in Chinatown- Japanese markets will have it too, but more expensive. I look for fat heavy roots without too much branching for maximum volume to surface area ratio and use the blunt edge of a teaspoon to peel them.

]]> By: Aaron http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25842 Aaron Thu, 22 May 2008 15:41:36 +0000 http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25842 Lavender is really nice...just steep in the cream you'll be using. Another fun one, though I know this will never happen for you in a commercial setting, is noyaux. Lavender is really nice…just steep in the cream you’ll be using.
Another fun one, though I know this will never happen for you in a commercial setting, is noyaux.

]]> By: fattypr http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25824 fattypr Mon, 19 May 2008 22:40:01 +0000 http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25824 Hi! Thanks for trying the earl grey. I'm sorry it doesn't work well. P Hi! Thanks for trying the earl grey. I’m sorry it doesn’t work well.

P

]]> By: Bek http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25671 Bek Sat, 17 May 2008 02:28:50 +0000 http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25671 Hi Nina! The only success I have had with an earl grey caramel, is to do a cold infusion overnight. I put the tea leaves in the cold cream, and left it in the refridgerator overnight (sometimes two nights), I then heated the cream for the caramel, and proceeded as normal. The carmels really reminded me of the flavour of fruit loops (which I did not really even eat as a child), it must have something to do with the bergamont! Hi Nina!

The only success I have had with an earl grey caramel, is to do a cold infusion overnight. I put the tea leaves in the cold cream, and left it in the refridgerator overnight (sometimes two nights), I then heated the cream for the caramel, and proceeded as normal. The carmels really reminded me of the flavour of fruit loops (which I did not really even eat as a child), it must have something to do with the bergamont!

]]> By: Mandy http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25603 Mandy Fri, 16 May 2008 20:13:24 +0000 http://www.sweetnapa.com/2008/05/15/the-complete-caramel-report.html#comment-25603 The cookbook with the odd honey caramel recipe lives with my mom (so I can't tell you immediately what was in it), but <a href="http://www.amazon.com/Candy-Cookbook-Mildred-Brand/dp/0895426153/ref=sr_1_9?ie=UTF8&s=books&qid=1210967748&sr=1-9" rel="nofollow">it is available cheaply on Amazon</a>. If straining your cream infusions is a problem, do you think you could infuse separately (e.g. make your own extract with vodka, which would obviously cook off pretty rapidly in a caramel)? I have no experience with this, beyond an entertaining little experiment involving a large bottle of Danish vodka, a handful of little bottles, and things like tangerine peels and rosemary, rose petals and lemon, cardamom and "true cinnamon" sticks, and cocoa nibs--which all steeped quite nicely! I was going to try tea vodka next (as recommended by Joy of Cooking), perhaps with lapsang souchong. The apricot caramels sound lovely. If you've heated to the same temp as the other caramels, they should have the same sugar/water content, and be similarly preserved (I haven't tried it, but my chemistry and lab nerd experience suggest it). The cookbook with the odd honey caramel recipe lives with my mom (so I can’t tell you immediately what was in it), but it is available cheaply on Amazon.

If straining your cream infusions is a problem, do you think you could infuse separately (e.g. make your own extract with vodka, which would obviously cook off pretty rapidly in a caramel)? I have no experience with this, beyond an entertaining little experiment involving a large bottle of Danish vodka, a handful of little bottles, and things like tangerine peels and rosemary, rose petals and lemon, cardamom and “true cinnamon” sticks, and cocoa nibs–which all steeped quite nicely! I was going to try tea vodka next (as recommended by Joy of Cooking), perhaps with lapsang souchong.

The apricot caramels sound lovely. If you’ve heated to the same temp as the other caramels, they should have the same sugar/water content, and be similarly preserved (I haven’t tried it, but my chemistry and lab nerd experience suggest it).

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