What sweet thing to cook? - Page 4

Burble · 08-09-2009, 13:47

I saw right through your plans, don't worry!

Glaucus · 08-09-2009, 18:16

god that looks good knipples

TinkerBell · 08-09-2009, 18:20

Quote:

Originally Posted by leowyatt

but you'll still be in Canada, I think I should have yours instead

Don't worry, I am sure I can manage a trip to Paul's while he is in Canada to get some yummy caramel shortbread

Blighter · 08-09-2009, 18:32

Quote:

Originally Posted by Knipples

I made this last night

And it was goooooooood!

I think I've just wet my pants

Kitten · 08-09-2009, 18:39

Quote:

Originally Posted by Knipples

Stole it from the internet, I can take no credit.

I just PM'ed it to Tak, so will copy and paste what I wrote to her having now made it myself

I left the salt out because it just seemed weird to me. Keep stirring the caramel when you make it because it wanted to stick to the sides of the saucepan very easily, and let the caramel cool and set in the fridge for about half an hour before you do the chocolate because it was too runny otherwise.

http://www.cakebaker.co.uk/how-make-...hortbread.html

That's one of my sites

Don't worry, I won't tell

Princess Griff · 08-09-2009, 20:02

Oh god that pic has made my mouth water.....

Pheebs · 13-09-2009, 08:48

Maaaaaaaariiiiiiie! Why is it when I made them yummy caramel shortcakes my caramel went

FOOOOM

?

I did as it said with the sugars and meeeeeeelted them as slowly as I could (although Picky kept interfering and turning up the heat) and then after a few minutes of them cooking (and constant stirring) I added the butter and it all but exploded!

I manically stirred and added cream and eventually got it all to mix!

But like... it went a darker brown (not dark dark) and I realised it was burnt

How do you make caramel?! Hmm hmm hmm? I'm obviously no good!

Pickers · 13-09-2009, 08:51

I think the issue was melting the sugar... when you stirred it, the liquid pulled away from the bottom of the pan cooled and crystallised again in amongst the unmelted sugar. Bigger pan?

Jingo · 13-09-2009, 11:23

Quote:

Originally Posted by Knipples

I made this last night

And it was goooooooood!

I wants! I wants! Mine! Mine! Mine! Mine!

*nom-fantasies*

BBx · 16-09-2009, 12:55

This is so obvious.

BB x

08-09-2009, 18:16	#32
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	god that looks good knipples __________________

08-09-2009, 20:02	#36
Princess Griff Buns'o'Steel Join Date: Aug 2009 Location: Maison Jingriff in North Somerset Posts: 600	Oh god that pic has made my mouth water..... __________________

13-09-2009, 08:48	#37
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	Maaaaaaaariiiiiiie! Why is it when I made them yummy caramel shortcakes my caramel went FOOOOM ? I did as it said with the sugars and meeeeeeelted them as slowly as I could (although Picky kept interfering and turning up the heat) and then after a few minutes of them cooking (and constant stirring) I added the butter and it all but exploded! I manically stirred and added cream and eventually got it all to mix! But like... it went a darker brown (not dark dark) and I realised it was burnt How do you make caramel?! Hmm hmm hmm? I'm obviously no good! __________________ http://www.spiffingdesigns.co.uk

13-09-2009, 08:51	#38
Pickers Absinthe Join Date: Jul 2006 Location: Cornwall Posts: 2,692	I think the issue was melting the sugar... when you stirred it, the liquid pulled away from the bottom of the pan cooled and crystallised again in amongst the unmelted sugar. Bigger pan? __________________ Pictures

08-09-2009, 13:47	#31
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	I saw right through your plans, don't worry!

16-09-2009, 12:55	#40
BBx Reverse SuBo Join Date: Jul 2006 Location: London Posts: 8,673	This is so obvious. BB x