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M$3 Answers
"Caramel Onions." Make caramel apples by melting caramel on the stove -- but instead of apples, make a few caramel onions as well. They'll look just like the apples, but with a nice, stinky surprise inside. (We've heard that you can also make caramel potatoes.)
http://www.mischiefmakersmanual.com/m3?Func=IndexPosts&ArticleId=53
In all seriousness though, check the YouTube videos below:
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
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Making The Perfect Caramel
1. Start with an even layer of sugar in a heavy-duty pan, such as a deep skillet.Heat the sugar over moderate heat, keeping an eye on it. The main trick at this point is that sometimes it'll start burning in a spot beneath the surface, especially if the sugar is pretty deep. But in general, it should start to liquefy at the edge first with perhaps a few blips near the middle.
2. Once the caramel starts browning at the edges, begin to drag the sugar towards towards the center to prevent any burnt spots. Once burnt, caramel can't be saved so don't let anything get to dark.
It will usually start to take on a nice, mellow brown color....At this stage, will quickly turn darker, so pay attention!
3. If your caramel looks very lumpy and grainy, don't worry. Just lower the heat and keep stirring. Any stubborn chunks should melt. If not, they can be strained out later and should be such a small quantity that they won't likely won't affect the outcome of the recipe.
4. Help! Ok, what happened here was it got stirred too much and the sugar lumped up before it had a chance to melt and liquefy. I know, you were trying to hurry up. But all is not lost...Continue cooking over very low heat, stirring as little as possible.It will come right back to being smooth.
Any stubborn little bits can be strained out.
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