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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Question about caramel
Hello ladies! I'm hoping a more experienced cook may be able to answer this question for me. This past weekend I made Martha Stewart's gingerbread caramels recipe. They were awesome and I already have a lot of requests for Christmas. I was thinking that it would be really good as a caramel sauce to pour over ice cream (or anything else I can think of!). Do you think the same recipe would work as sauce if I just cook it to a much lower temperature? I've looked around at a few caramel sauce recipes, but the ones I've seen don't really give a temp. What would you cook it to for sauce?
Re: Question about caramel
The way I make caramels as opposed to sauce is completely different. I'm assuming the caramels are candies with gingerbread spices in them? If so, I would make a caramel sauce and include the spices in the recipe. Since I can't see the recipe,I don't know quantities but I would add or subtract spice according to how much sugar you have. My caramels have about double the sugar my sauce does so I'd put half the spice in the sauce.
To make caramel sauce all you do is combine 1 cup of sugar and a squirt of corn syrup with 1/3 c water in a small heavy sauce pan. Don't stir. Put it over medium heat until the sugar dissolves. Raise the heat to high until it reaches a deep amber color. Occasionally brush the sides of the pan with a pastry brush dipped in water to clean sugar that's stuck but be careful not to get the brush in the actual sugar. It's important not to burn it but if you finish it too soon, it doesn't thicken enough.
Meanwhile heat just shy of a cup of cream with the spices to a bare simmer. Leave alone while waiting for caramel to burn. That can take 15 min or 35. Just watch it. When you've reached the amber color, turn heat off sugar and whisk in cream. It will turn to a clumpy mess but just keep whisking. Once the bubbling stops you can put the heat on low to help it along. Keep whisking until smooth and no sugar clumps are clinging to the whisk. Use right away or cool to room temp before transferring to a container.