I used CathyZ's recipe (very close to Gayle's), Gay's recommended use of a heavy pot and Dawn's suggestion to add cayenne and one hour later I had a beautiful pan of caramel. It did stall out around Satan's 221 degrees, but after 25 minutes, it finally moved on to life in the caramel lane.
I clipped my digital probe right onto the handle of the silicon spatula with a wooden clothes pin. That worked well. When it was done and off the heat, I stirred in a teaspoon of vanilla paste. Oh, and I used vanilla sugar for the base too.
We ate it smeared on slices of crisp Pink Lady apples with a few molecules of cayenne sprinkled on it. Spicy and sweet and tart...plus it made my colon happy! It's a Win/Win!
I think I'll use it for Mimi's "Knock You Naked" brownie next. I stopped making them after unwrapping--what felt like--5,299,563,902 Kraft caramel wrappers.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=29108
I clipped my digital probe right onto the handle of the silicon spatula with a wooden clothes pin. That worked well. When it was done and off the heat, I stirred in a teaspoon of vanilla paste. Oh, and I used vanilla sugar for the base too.
We ate it smeared on slices of crisp Pink Lady apples with a few molecules of cayenne sprinkled on it. Spicy and sweet and tart...plus it made my colon happy! It's a Win/Win!
I think I'll use it for Mimi's "Knock You Naked" brownie next. I stopped making them after unwrapping--what felt like--5,299,563,902 Kraft caramel wrappers.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=29108