Comments on: Caramel Butternut Bars http://www.sugar-skull.com/blog/130 vegan baking and pastry! Tue, 31 Jan 2012 03:23:09 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: kristen http://www.sugar-skull.com/blog/130#comment-7744 kristen Mon, 03 May 2010 23:14:06 +0000 http://www.sugar-skull.com/blog/130#comment-7744 thanks, Patty! I wish I could take credit for being the food scientist behind the caramel, but the base recipe actually came from Dog Hill Kitchen (as I credited). :) I just edited slightly it to my liking. thanks, Patty! I wish I could take credit for being the food scientist behind the caramel, but the base recipe actually came from Dog Hill Kitchen (as I credited). :) I just edited slightly it to my liking.

]]> By: Patty http://www.sugar-skull.com/blog/130#comment-7743 Patty Mon, 03 May 2010 20:15:26 +0000 http://www.sugar-skull.com/blog/130#comment-7743 ...and your logo ROCKS. …and your logo ROCKS.

]]> By: Patty http://www.sugar-skull.com/blog/130#comment-7742 Patty Mon, 03 May 2010 20:13:14 +0000 http://www.sugar-skull.com/blog/130#comment-7742 These are brilliant! And what a super-sweet treat for Mom. Way to veganize a creamy caramel - you've got skills. Thanks for sharing. :) These are brilliant! And what a super-sweet treat for Mom. Way to veganize a creamy caramel – you’ve got skills. Thanks for sharing. :)

]]> By: kristen http://www.sugar-skull.com/blog/130#comment-7402 kristen Fri, 19 Feb 2010 02:04:32 +0000 http://www.sugar-skull.com/blog/130#comment-7402 Elisa- a candy thermometer is essential to making this caramel. the corn syrup must reach a certain temperature to eventually end up firm. I had to cook mine for a 30-45 minutes the first time I made it, and the temperature window between the different "stages" of candy (hard ball, soft ball, etc) is really small. if you don't have a thermometer, it's very easy to mess this up. sorry for your troubles! better luck next time. Elisa- a candy thermometer is essential to making this caramel. the corn syrup must reach a certain temperature to eventually end up firm. I had to cook mine for a 30-45 minutes the first time I made it, and the temperature window between the different “stages” of candy (hard ball, soft ball, etc) is really small. if you don’t have a thermometer, it’s very easy to mess this up.

sorry for your troubles! better luck next time.

]]> By: Elisa http://www.sugar-skull.com/blog/130#comment-7396 Elisa Thu, 18 Feb 2010 04:42:49 +0000 http://www.sugar-skull.com/blog/130#comment-7396 I made this recipe and while it was very good, the caramel never set up and hardened, it remained liquidy. I didn't use a candy thermometer but I cooked it for a while, and let it bubble for about 10-15 minutes. :( I made this recipe and while it was very good, the caramel never set up and hardened, it remained liquidy. I didn’t use a candy thermometer but I cooked it for a while, and let it bubble for about 10-15 minutes. :(

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