Today, my wife and I tried to make caramels for the first time ever. It looks like we let the caramel cook too long – it’s really tasty but it cooled way too hard.
I guess we’re going to have to make another batch, but in the meantime, is there anything we can do with the too-hard first batch? Ideas are welcome.
If you can melt them down in a little water, you can use it as caramel sauce, or recook them to the correct temperature for your original caramels.
Well, first make sure you can get it out of the pan. Sounds like you went past the “firm ball” stage and into “soft crack.” Possibly even “hard crack.”
That said, I don’t know if this is repairable. Let’s hope someone who does comes along.
I think I’d be tempted to freeze 'em and whack 'em with a hammer to shatter. Use in cookies or simply let them melt in your mouth like Werther’s.
Caramel chips sound freaking awesome.
I’m going with “whack them into shards and call it hard toffee.”
Also, I keep seeing the subject line as being about overcooked camels.
Well, camel’s a pretty tough meat from the get-go. I can see why one would want to avoid overcooking.
I’m with them, I’d try to re-melt it with some cream probably. Love salted caramel sauce over ice cream.
Oh, well those you just have to throw away the meat and use the bones to make a stock.
Why of course. I say, do you have any Grey Poupon?
It probably says a lot about me, but I read the title as “overcooked cannibals.”
I’d probably melt it with a bit of cream in a double boiler and call it caramel sauce.
Thanks for the suggestions, everyone, but while I was out getting Thai food for everybody, my wife threw out the caramel (which came right out of the pan, thank goodness), so it’s a moot point anyway.
Man, now I’m jonesing for some camel. Not a lot or anything. Maybe just a toe.