With the holidays right around the corner Orson H. Gygi figured our customers were gearing up to start making sweets and treats and cookies and cakes. We also know that there is nothing sweeter during the holidays than a treat made of smooth, melted, creamy, gooey, caramel goodness. However, obtaining the right consistency takes know-how. That is why here at Orson H. Gygi we thought we would create a post highlighting some simple tricks and tips to remember when dealing with caramel. Below is a simple, easy to understand, guide about how-to cook with caramel:
Melting Caramel By Microwave:
Place your caramel, we recommend a loaf of Peter’s Caramel, in a microwave-safe dish and cook on high for 1 minute. Stir the caramel to ensure equal melting. Repeat at 50% until thoroughly melted. Be careful to avoid scorching by always watching your caramel and stirring regularly.
When using the Peter’s Caramel it’s easy to thicken the caramel by adding 1/2 oz. – 1 oz. powered confectioners sugar to 1 lb. of Peter’s Caramel Loaf. Mix in sugar slowly until you obtain your desired consistency.
Add 1/2 – 1 tsp. of evaporated milk to 1 lb. of Peter’s Caramel.
Add 1 – 2 oz. of Broken Orinoco Chocolate liquor, until desired taste is achieved, to 1 lb. of Peter’s Caramel.