Re: Making Candy Bars, question about caramel.
- From: zxcvbob <zxcvbob@xxxxxxxxxxx>
- Date: Thu, 31 Aug 2006 14:09:52 -0500
Larry Bud wrote:
I'm trying to "mass produce" (for myself) Payday candy bars, just for
the fun, and they're great to take when golfing. I can cook pretty
well, but don't know all the tricks about cooking sugar.
I layed a bunch of peanuts in a 7x9 pan, melted caramel, poured the
caramel on the peanuts, topped the rest with more peanuts and pressed
it all down. While it was still warm I cut it into bar form.
Let it cool, and the caramel is a lot harder than I would have liked.
I can still eat it, but softer caramel would do the trick. They do
taste great, BTW.
What do I have to add to the caramel to make it so it doesn't harden so
much after it cools? (Note, I did NOT overcook the caramel, just
enough to melt it).
TIA.
Try adding water; just a very small amount.
Bob
.
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