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- Apr 17, 2020
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One of my favourite treats is a Millionaire's Shortbread. Love the texture of biting through a chocolate topping to the caramel beneath then munching on the shortbread! I'm not an experienced baker. I do some pretty reasonable cakes and have experimented with chocolate fillings and toppings etc. I had a recepie for MS from a newspaper and it included how to make your own caramel. My sister thought it was quite an involved process with eight different ingredients for the caramel but I thought I'd give it a go. The recepie gave precise instructions on how to make the caramel including what temperature to mix it at so I went and brought a sugar thermometer.
I've since made the recepie twice and had mixed success. Actually the first time was better than the second but on both occasions I had one problem. The recepie stated that the caramel mix needed to achieve a temperature of 120c. No matter how high I turned up the gas under the small saucepan I was using it wouldn't get up to this, falling some 10 degrees or so short. As a result the mix was always rather runny.
So my question is what do members think I should do. Does anyone have a failsafe recepie for caramel? My sister mentioned something called dulce de leche which is an alternative ready made product.
I look forward to getting some comments.
I've since made the recepie twice and had mixed success. Actually the first time was better than the second but on both occasions I had one problem. The recepie stated that the caramel mix needed to achieve a temperature of 120c. No matter how high I turned up the gas under the small saucepan I was using it wouldn't get up to this, falling some 10 degrees or so short. As a result the mix was always rather runny.
So my question is what do members think I should do. Does anyone have a failsafe recepie for caramel? My sister mentioned something called dulce de leche which is an alternative ready made product.
I look forward to getting some comments.