After reading other reviews, I took this off the heat at 245 deg. Recipe wise, I used 200gm of salted butter and cardomom infused evaporated milk. I poured my caramel into a silicone lasagne tray mould and a silicone 8 x 8" square brownie / fudge pan mould. I did not grease or line either. I took a blunt knife round the top edge to free the caramel from the sides of the mould and then simply pulled it out. THe set was soft and chewy. Perhaps a tiny bit too soft..... I might leave it on a degree or two more next time. The caramel was really nice. It took about 45 mins in total to get to pouring temperature. Portion wise, mine were pretty big bits - at least 1" sqare and I had about 150+ of those - so wrapping took some time ! Cutting it was a breeze - no problem at all. I have uploaded a photo (mine is the one with the knife at the top). I made two large boxes of caramels, one smaller box and 4 gift bags plus some more left to spare. Good recipe to make for including in Christmas hampers. Next time, I'll add some macadamia muts or pecans. I think I'd wrap half as is and coat the other half in chocolate. This is definately one for writing in my recipe book. Thanks for sharing
Was this review helpful?
6 users found this review helpful
After reading other reviews, I took this off the heat at 245 deg. Recipe wise, I used...