tag:blogger.com,1999:blog-5086745178674356329.post3890344772752728805..comments2023-12-23T00:03:22.316-06:00Comments on For Love of the Table: Honey & Sea Salt CaramelsPaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5086745178674356329.post-72293770903516184532016-12-03T15:58:47.044-06:002016-12-03T15:58:47.044-06:00So sorry you haven't been feeling well... I k...So sorry you haven't been feeling well... I know how much you like to cook/bake and blog. I hope you find the time to perfect your caramel recipe...but mostly, I hope you feel better.Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-19473847508645631582016-12-03T12:46:12.468-06:002016-12-03T12:46:12.468-06:00Thanks. Lots of helpful info. I've just been...Thanks. Lots of helpful info. I've just been trying a few things without doing any homework. ;) I've been just bringing the honey to a certain temperature, then adding the other things (butter, cream, salt, flavoring). I thought you weren't supposed to cook it more once the cream was added. Dang it, I'll have to make more. ;) I've been so lazy (really tired and sick, but not bad! I haven't blogged since July.:( ), so I keep wanting to do things more than actually taking the time to do them right. sighKatrinahttps://www.blogger.com/profile/17194870993492545810noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-49583048401868392672016-12-03T10:51:10.770-06:002016-12-03T10:51:10.770-06:00Thanks Katrina! Caramels are tricky....just a sma...Thanks Katrina! Caramels are tricky....just a small window between soft and gooey (and not set at all) and caramels that are hard enough to damage your fillings! Are you making a two stage caramel (taking the sugars/syrups to the caramelization point before adding the rest of the ingredients and then boiling it again until it reaches the firm to hard ball stage)?...or just boiling everything to the firm/hard ball stage all at once? The really high temperature (over 300) is to caramelize the sugars...and honey caramelizes well below that. If you like the flavor, I would say the caramelization of your sugars isn't what's tripping you up. I would say you just need to play with the final temperature. At my altitude, this is 248 (for pretty soft caramels) or 250 (for firmer caramels...which is how I like them). You will need to find a conversion chart for your altitude for those temperatures. Hope this helps! Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-10228374600266174242016-12-02T20:07:12.707-06:002016-12-02T20:07:12.707-06:00I've been trying to make up my own recipe and ...I've been trying to make up my own recipe and perfect a caramel that is made with just raw honey. Seeing this it seems I need to use a lot more cream. And cook it to a harder stage. I've been stopped at 300, and it's never as set as I want (I've only tried it twice), it sure tastes good. Yours looks perfect. Now I must try again. ;)Katrinahttps://www.blogger.com/profile/17194870993492545810noreply@blogger.com