COOKING TUTORIALS forum: Caramel Variations
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 Frozen logs of fondant, held with a dipping fork are dunked into warm Dipping caramel  Caramel coated fondant is dropped and rolled into a bed of pecans. Press them gently into the log as you turn to coat.  Pecan Rolls: Warm caramel is poured as evenly as possible over a thick layer of pecans, then cut while still warm, into 3 or 4 inch rectangles.  Pecan logs (continued) The rectangles can then be pressed slightly to flatten, then wrapped around fondant logs to enclose. Additional pecans can be pressed in for decoration.  Caramel clusters. This is a faster method, though the finished clusters are less precise. Dipping caramel is spooned in even rows over a thick layer of chopped pecans. When the caramel is set, the clusters are lifted off with a metal spatula of fingers. Additional caramel can be spooned over subsequent times until the pecans run out.  Caramel clusters Method 2: This method makes very orderly clusters. it may be preferred when more uniform results are desired. Pecan halves are neatly arranged into '4 leaf clover' shapes and a tablespoon of warm dipping caramel holds them together. Don't forget to place the pecans on wax paper first, so can be lifted when cooled and set. |
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