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Caramel Dilemma

post #1 of 6
3/6/07 at 3:56pm
Thread Starter 
Does anyone have a good recipe for caramel (sauce or candies) that does NOT involve using cream or half and half? Just my own observation, sweetened condensed milk is very hard to boil and not burn.........:lol: , found out the hard way!
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post #2 of 6
3/6/07 at 8:16pm
It would help to know the application you had in mind, and your reasons for not wanting to use half-and-half or cream.

I have made a sauce with soy milk for a vegan client once. It was so-so but most vegan substitutions recipes usually are.

You could try substituting non-dairy creamer.

Also in my restaurant I serve an apple cider sauce that involves reducing apple cider by about 1/2 and then adding that to carmelized sugar, we then pour it over waffles or such.
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post #3 of 6
3/7/07 at 6:43am
Thread Starter 
I just wanted to try something different for making turtles or chocolate covered caramels, things like that. I can't really see a recipe made from milk, but is there such a thing?
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post #4 of 6
3/7/07 at 7:01am
put the whole can of sweeten condense milk not open in a pan of simmering water for 2 hours and it will carmelize nicely the more you cook it the harder it will get.
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post #5 of 6
3/7/07 at 7:26am
Thread Starter 
Well here's the thing about that, I have this problem with not following rules, and right on the can it says 'do not immerse unopened can in boiling water', or something to that effect. In short, I am scared the can will explode and destroy my small kitchen...lol....
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post #6 of 6
3/7/07 at 8:32pm

Breton Beats

apple cider sauce sounds great. Ive always just made caramel by using apple cider instead of water.

So how do you combine the 2? Hot cider into hot caramel? Off heat or on?

thanks in advance.

eeyore
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