[Sca-cooks] Re: Caramel Laura Secord

[Generys ferch Ednuyed]

But why would you want to do that when caramel is so easy to make from
normal sugar?
I mean, the way I usually do it is take 4 cups sugar, dump in a pot in a
heap.  Pour a cup of water around the edges (a moat kind of effect).
draw your finger through twice in a cross to moisten the sugar.  Turn on the
heat, don't bother stirring, watch carefully for 20 minutes and boom!
caramel... as is, it's stiff caramel (the kind you can make lace out of), or
you can add heavy cream... yum!  The recipe isn't mine, it's from "Butter
Sugar Flour Eggs" - my favorite non-period cookbook... and it works...

Generys

----- Original Message -----
From: "Gorgeous Muiredach" <muiredach at bmee.net>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, April 27, 2002 11:02 PM
Subject: Re: [Sca-cooks] Re: Caramel Laura Secord


> You know, you can turn Eagle brand milk into decent caramel just in and of
> its own...  Put it in a large pot of boiling water and let it cook a
> while.  It caramelizes in there as is :-)
>
> As for truffles...  Make round balls of your caramel.  let them cool down
> in the fridge.  prepare your ganache, make sure it's not cooled down too
> much, grab your ball of caramel, wrap it in the ganache, cool the whole
> thing down, then, roll in whichever finish you want.  Personally, I'd
avoid
> the almonds, but that's a personal bias against them :-)
>
> Gorgeous Muiredach
> Rokkehealden Shire
> Middle Kingdom
> aka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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