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Sharon - I made the caramels
"Low Carb Cooking" at Low Carb Diet Support: "Hi Sharon, I made your caramels yesterday and they are delicious. But I ended up with all this extra oil/"butter". Did I do it right? Should I have poured the oil off before refrigerating the ...." |
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#1
02-28-2004, 05:46 AM
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 Hi Sharon, I made your caramels yesterday and they are delicious. But I ended up with all this extra oil/"butter". Did I do it right? Should I have poured the oil off before refrigerating the caramels? Here is what I did: I cooked it for about 45 minutes, not an hour. It separated into the clumps and into a clear liquid. I pour the whole thing into the pan and refrigerated. The oil turned to "butter". Any feedback is appreciated. CC  |
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#2
02-28-2004, 11:06 AM
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| CC, I wish I had an answer... I've never had that happen. The only thing I can say is that caramels should always take an hour. Maybe you cooked them too hot? Anyone else with any ideas??? Blessings! Sharron Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine," available where ever books are sold. www.thelowcarbcook.com "My purpose is that they may be encouraged in heart." Colossians 2:2 |
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