We are obsessed with our Sheet Pans. They work hard, are easy to care for, cost very little, and make your life easier. And our current favorite is the Sheet Pan Dinner. Yes, an entire dinner made in one pan.
So many foods create and cultivate a feeling. At Gygi, our goal is to give our food the best of feelings. Comfort, celebration, love, satisfaction. When thinking of the happiest food, the first thing that popped in my mind was the perfect, softest, sweetest sugar cookie.
- The melting point of caramel is 120-150 degrees to make it the perfect consistency for pouring or dipping. If it gets much hotter than that, it will cook the caramel causing it to harden and crack upon cooling.
- Oven (our preferred method): Turn oven to lowest setting (200 degrees F) and place caramel in a French Oven (We LOVE Le Creuset). Caramel will take approximately 90-120 minutes to melt completely. Watch this quick video for more help.
- Stove Top: Warm slowly and keep caramel temperature within the melting point temperatures.
- Microwave: Place your 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.
- Crock Pot: The “warm” setting on a crock pot is approx 165 degrees F. Now that you know this, you can melt the caramel in the crock pot, but not for a long amount of time. To keep the caramel from burning, you’ll need to work quickly. Stir, stir, stir: Just like melting caramel over a double boiler on the stove top, it needs to be continually stirred in a crock pot to keep it from burning.
- Peter’s caramel loaf is soft and pliable. It can be melted or rolled out, cut and shaped.
- Thickening Caramel: Add 1/2-1 oz. Confectioners’ sugar to 1 lb. of caramel until desired thickness is reached.
- Thinning Caramel: Adding heavy cream will make it a little thinner. Also adding one can of sweetened condensed milk and one cube of butter to the 5 lb. loaf of caramel will make it thinner. (Note: Adding these are not necessary for rich, smooth caramel. The Peter’s caramel loaf already is rich and smooth, this just helps to thin it out).
- Chocolate Caramel: Add 1 – 2 oz. of melted Chocolate liquor, until desired taste is achieved, to 1 lb. of Peter’s Caramel.
- Dyeing Caramel: Add a few drops of gel paste food coloring to melted caramel to achieve any color! Because the caramel is already so dark, it works the best with darker colors.
- Flavoring Caramel: It’s really easy to add a slight flavor to your caramel by adding a few drops of your favorite extract or flavoring and stirring it into melted caramel. Think black licorice, pumpkin, raspberry, chocolate, coconut. Mmmmm.
Storage and Shelf Life:
- Store your caramel in an air-tight container in a cool, dry place. Don’t put in the fridge or freezer! We like to put our extra caramel in a plastic bag, and then we can just peel it off when we’re ready to use it again.
- If stored properly, Peter’s caramel loaf will last a little over 1 year.
One loaf of Peter’s Caramel will cover:
- Approximately 25 medium-sized apples
- Approximately 40-60 pretzel sticks (only half dipped)
- Gygi 5×5 caramel wrappers make wrapping, and sharing caramel as easy as 1-2-3!
This bit of chewy deliciousness was inspired by the rich texture and chocolatey taste of brownies. The lightness of the white chocolate chips perfectly complement the richness of the extra Brute cocoa powder. Serve our chewy white chocolate chip chocolate cookies with a cold glass of milk – you’ll make Santa forget all about your misdeeds this year and put your name on the top of the nice list!
When it comes to baking, there are so many choices out there for bakeware. So how do you know which pan is best for you or your recipe? Here’s a few helpful tips on knowing when to use metal, glass, silicone, or ceramic pans.
Since I posted a chart to help you better understand coconut flour, I’ve had a slew of requests for coconut flour recipes. Last week, we gave you a delicious bread recipe. This week, Chris from Mele Cotte is sharing a yummy recipe for coconut flour chocolate cake that you can make with coconut flour!
A few posts ago, I gave you a Gluten-Free Conversion Chart. Since then, we’ve had a few inquiries about baking with coconut flour because not everyone wants to use starches.
Well, you asked, and we answered! Here’s a helpful chart for baking with coconut flour.
Eating gluten free isn’t that bad, but it does take some getting used to. It can be hard to find treats that are inexpensive, but that still taste good. Today, I thought I’d share my favorite gluten-free chocolate chip cookie recipe with you. Even if you don’t have to eat gluten free, you should try it out. A well-rounded pallet is always a good thing. (And you can’t deny that they look delicious!)