|By diane on Sunday, January 21, 2001 - 12:29 pm: Edit|
I am using 5 lb. caramel bricks from Nestle's in between 2 layers of chocolate fudge. The layer of caramel oozes out the sides when cut. Is there something I can add to the caramel to prevent this from happening but not make the caramel too hard? Thanks, diane
|By W.DeBord on Sunday, January 21, 2001 - 01:55 pm: Edit|
First, I'm a bit supprised that you don't make your own carmel since you do make your own fudge? Although I can understand if it's a good tasting product, go for it.
I know how to thin carmel but to thicken it you can't take away from the ingredients already there... all you can do is cook it longer to evaporate the cream or h2o.
They also might use a product that prevents hardening (which would be my guess)!
I know it requires more work, but I would recommend finding your own carmel recipe to the consistancy you desire. I've come across several...so could you.:)
|By diane on Saturday, January 27, 2001 - 09:25 pm: Edit|
I use the Nestle's caramel bricks to save time, we make roughly 20,000 lbs. of fudge a year, 50 lbs. at a time in copper kettles! I would love to make my own caramel but just can't seem to find the time. And I just melt the caramel in a crock pot. Thanks anyway. Diane