Newsflash: I am no longer caramel-impaired!!! Our local Chocolate festival was on 2/12/10, & I made

DUH. Sure is a good thing I can calculate ingredient amts better than I can do a simple total on

number of caramel batches made in a day! Thanks for keeping me on track. I just went to pick up a Starbucks java--obviously, I shoudl have done that BEFORE posting anything today. ha!

 
GayR sent me to a David Lebovitz article that was excellent in explaining the diff bet those 2.

methods. Oh, I just found GayR's exact link to the article itself so will add it below. Scroll down inside the Lebovitz article a bit, and you'll see a sub-heading that says:

Dry vs Wet Caramel.

Also, before the above part DLebovitz suggests you click on and read:

Ten Tips For Making Caramel
and that document contained some very good information for this novice caramel maker.

And you might want to backtrack to Post #11785 and re-read all the caramel suggestions given to me by various posters after I flopped Charlie's Caramel-Pecan Blk Bottom Pie the 2nd time I made it when it came out perfectly the first time around. That pie was making me crazy at the time!

FYI: Charlie's Black Bottom pie uses the wet method to make its caramel sauce, and Meryl's Trifle recipe uses the dry method to cook the carmel in her REC.

http://www.davidlebovitz.com/archives/2008/01/how_to_make_the.html

 
I use the wet method, but it's whatever you feel more comfortable with, IMO.. Using the same pan,

stove, measurements, etc. and learning to gauge by color are the most important.

 
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