Does anyone know how I can make a caramel whipped cream?

Yes, that is what they're charging...

And the scrims, smoke, and mirrors about the Greeks defauting???

No, the banks have collected years of interest over and above the original loan amount.

They've got it back ten-fold and above nothing we can ever imagine, and we are all pawns....

 
In the middle of the night I woke up and was thinking about the caramel

and wanted to add that I like to take the caramel stage to the edge, as in more dark amber than light golden amber, (that's how I was taught) for maximum caramel flavor. There's a fine line between dark amber and burned, and you don't want burned so you have to keep an eye on it because it will definitely turn quickly at the end. But a nice golden amber is fine too for newbies if you're afraid you might burn the caramel. It's really fun to play with actually, and let's face it, pretty inexpensive ingredients (just sugar and water) should you have to start over.

Have fun, and let us know how it all turns out.

 
I'm glad you mentioned that just before I make it. I was wondering why it didn't go a little

further for a nuttier flavour.

I'm imagining it in a dacquoise with hazelnuts.

 
Oh good. The other important thing is getting that cream in immediately

to stop the caramel from going further (which it will definitely do even if it's pulled off heat and left to sit). Good luck.

 
Random question: my favorite caramel rec. uses 1/2 t. lemon juice at the end...

but not all recipes I see include it. (I love it, but I can never make the stuff because I will eat it out of the jar with a spoon. Stirred into coffee, it's excellent.) So...food scientists, what does the lemon juice do (aside from give it a nice tart zing)?

 
Thank you all for your help. I made the dark amber melted sugar as Pat suggested

And was quite happy with the results. It was very popular at the shower and got good reviews. I was hoping for a more butterscotchy taste myself, but certainly got no complaints - it disappeared fast smileys/smile.gif

 
You never said butterscotch. You said caramel. Different. For butterscotch, use the brown sugar and

I kid you not . . . a tablespoon of Scotch. That'll give you that butterscotch flavor you were looking for. Maybe next time?

 
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