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#1
06-22-2000, 05:15 PM
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Ok, so I decided to make a fancy desert as a surprise for a special friend. It involved making a caramel sauce which came out great...but....
Somehow the recipe left out the most important part: How the HELL do I clean this mess up?! I've got a pot that has caramel goo welded to the bottom (no big deal, some scrubbing should remove it), but above that layer, I've got a beautiful, frictionless, glasslike, golden layer of hard sugar candy welded to the pan (also the spoon and the candy thermometer.) Do I just soak the stuff and wait for the sugar to dissolve? Will it dissolve? If not, how do I clean the pot/spoon/thermometer? I can't imagine that every time someone makes candy, they throw the pot/spoons/thermometers away and start again. Help! Fenris 
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#2
06-22-2000, 05:24 PM
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Between a rock and some hard candy?
Sorry. Yeah, that lovely glassy sheen is oh so much fun to get rid of. Put some hot water in the pan (it IS a saucepan, right?), as though you were going to cook spaghetti. Bring it to a boil, and let it continue to boil for a few minutes. The sugary coating should become caramel-like sludge again; a little detergent (once the water has cooled enough to stick your hand into) and a Dobie pad will take it right off.
__________________
There is a certain ineffable quality to the spoken word.
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#3
06-22-2000, 05:28 PM
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I have this same problem whenever I make my famous "knock-you-naked" bars. My only solulion is to heat the pan (I use a double boiler) and add water until it becomes a primarily watery gooey mess. Soak the spoon and the thermometer (you actually use one of those? hmmmmm) in the hot carmel/water mixture until it all dissolves.
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#4
06-22-2000, 05:31 PM
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Put anything that is dishwasher-safe in the dishwasher and let the near boiling water blasts take care of what it will. Everything else, you'll have to soak like .
Oh, geez, you DO have a dishwasher right? You're not one of those crazy people that doesn't believe in dishwashers are you? 
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#6
06-22-2000, 05:36 PM
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Quote:
I licked the hard candy covered spoon (hey, it looked like a lollipop). Anyway, I discovered that this stuff'll melt in my mouth!. Now all I need to do is figure out how to fit my face in the pot! ...ahem... Seriously, thanks for the suggestions about reheating the pot with water in it. BTW: SoMoMom, Of course I have a dishwasher.  I'd rather scrub toilets than do dishes. (I hate doing dishes).Fenris
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#7
06-22-2000, 07:00 PM
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Good advice, y'all. I just had to comment on the subject - LOL - I think Caramel Hell is where you might encounter Tom Servo's "Honey Bunches of DEATH."
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#9
06-22-2000, 10:41 PM
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Knock-you-naked
As per request,
Mix: 1 German chocolate cake mix 3/4 cup butter 1/3 cup evaporated milk Spread 1/2 mixture in a greased 9x13-inch cake pan and bake at 350F for six minutes. Melt: 1 14-oz bag c bag caramels 1/3 cup evaporated milk Sprinkle: 1 six oz bag chocolate chips over hot cake mixture. Pour: Melted caramel mixture over the chocolate chip later. Crumble remaining cake mixture over the caramel layer and bake at 350F for 20 minutes. Do not overbake. ------------------- this is the best food known to mankind!!!
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#11
06-23-2000, 12:51 PM
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Knock-You-Naked Bars
I use the same receipe to make "Gooies". You can use a little extra milk in the caramel mixture to give it a silker texture. Sometimes the caramel will set-up and make them a little hard to bite through. It also makes the pan a little easier to clean.
A pan of warm Gooies, a gallon of ice-cold milk (I prefer whole milk), and a big fat one... Use to actually put a little shake in the batter. Talk about getting the munchies!
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