Yeah. I'm just getting there. I should have read the whole thread before answering... But this way I've answered two thread topics at once!!!

My grandmother used to use sugar, cocoa & butter. (probably cream too. I'd look up the recipe but there are mental as well as physical scars!

LOL sorry for laughing, but hahahahahaha to funny thanks.

OK, I've got to ask... what's all this about boiling the cans/tubes? We used to make caramel fairly regularly when I was growing up and I don't remember that step in the process at all.

You can boil condensed milk to make a caramel called Dulce de leche.

It's absolutely divine. Here's a quick and dirty how-to:
http://www.foodtv.ca/recipes/reciped...px?dishid=3207

And here's what I'm making for dessert this friday:
http://smittenkitchen.com/2008/02/du...ecake-squares/

:dribble:

please share your secrets

Yes! I love doing this. Yummy over bananas!

http://allrecipes.com/Recipes/Desser...dies/Main.aspx for candy.

And the whole site for other recipes... it is great because of the reviews (very honest).

Oh cool! Will have to try that sometime.

Secrets for caramel, Sutter? There are none really... just butter, sugar, cream, condensed milk and corn syrup. Oh and a bit of water.
(Don't know if you can find corn syrup over here - I haven't been looking for it yet - but if not there are probably recipes out there that don't take it.)

Anyway, I don't have Mom's recipes here so a bit of general advice is the best I can give! If you've never made candy before, caramel is a really good starting point - as long as you don't burn it, there isn't much that can go wrong with it. Follow the recipe exactly, measure exactly. Candy's one place where you really do have to stick close to the recipe. Keep stirring and watch it like a hawk.

Assign the older kids to keep the younger kids out of harm's way (then they're all out of harm's way, and you don't have to go through the "but-I-am-TOO-old-enough!" routine with the older ones.) Promise to call them back into the kitchen the minute it's safe; remind them that you will need taste-testers and spatula-lickers.

Oh, and for cleanup - fill that pan up with water and put it back on the stove! Keep stirring occasionally until the caramel all dissolves (no need to worry about burning it now, since it's mostly water), then dump the whole thing out and wash the pan as you normally would. Saves tons of scrubbing and scraping.


Good luck! Do keep the kids out of the way though when things start heating up.

In making standard caramel, I've always just done sugar-butter-cream. I wonder how the corn syrup etc makes it different?

Oh and mia- try it on top of a flourless chocolate cake. Pure decadence. :]

Is this Swiss enough for sweets recipes?

http://www.toblerone.com/your_favourite/recipes-en.html

Or maybe this one?

http://www.lindt.com/1610/3429/3431/3437.asp

How about the cake, bananas, ice cream & the caramel on top???

That's it. I'm coming over to your place for dessert

Thanks i now know what i am making for the 26th.

And what's that, come on tell us all, we might all just come over.....hehe

i have a good recipe for milk fudge (yes it involves hot sugar)...

Did you find out if you can get peppermint stuff here?

My lips are sealed they only open for the goodies hehehehe.

You can come if you bring the milk fudge yummy

No i did not

Here is one possibility

http://www.aussieshop.ch/default.htm...arget=d39.html

Yes, I can see how that could be confusing.

Was wondering how long it would take for you to pop up

Hi. Hope this advice helps...

1. Isn't it easier to just buy a tin of caramel? Or can't you get that there?

2. Getting the gooey stuff out of the pots is easy - just use a half a lemon and some salt to scrub the pot - then rinse it in hot water. If there is still any residue, boil white vinegar in the pot and it will look like new again.