COOKING TUTORIALS forum: Caramel Variations

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ImageLynxx
Nov 11, 2010 4:03 PM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
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Frozen logs of fondant, held with a dipping fork
are dunked into warm Dipping caramel

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Caramel coated fondant is dropped and rolled
into a bed of pecans. Press them gently into
the log as you turn to coat.

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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.

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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.


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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.

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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.
[Last edited Nov 11, 2010 4:05 PM CST]
Quote | Post #477426 (1)

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