How can I save a full pan of homemade caramels that didn't solid up
I tried my hand at homemade caramels and although the flavor is awesome, they aren't solid enough to wrap in wax paper. I don't have a candy therm and must have pushed it before it was ready to pour - ugh ugh. Can I save this, put it back on the stove? Add something? Help - it's delish and don't want to toss. Thanks in advance.
I just had this issue last night - not sure how runny yours is, but mine was firm enough where I scooped into small balls (which morphed into a puck shape), chilled them outside to harden a bit, then coated them in melted chocolate from the microwave. They look like a cross between mini cow pats and melted truffles, but they are going into my chocolate assortments anyway.
Depends how fast you can move. the chocolate should cool and lock the caramel in; by the time the caramel warms to room temp the choc shell has set already. I usually store these guys in the fridge until they are ready to be boxed anyway, which should help as well.
I 'balled' the caramel in 2 batches, in order to keep shape loss as minimal as possible. I did not have issues cracking the chocolate at all, maybe because the chocolate wasn't super hot? I melted the chocolate in small batches in a ramekin, in the microwave (check & stir at 30 sec intervals until melted w all lumps gone). There was some shape loss but they definitely look acceptable, more dome shaped than truffle shaped.
Here's what I did in order:
1) score/cut the caramel w/sharp knife to set your portions
2) tear each piece and roll it into a ball (if softer, can scoop w/melon baller or spoons)
3) once you are halfway through your caramel, stick the ones you've balled up so far into the freezer (or in my case, outside) to harden.
4) finish balling the rest of the caramel, place in freezer/outside until firm (not necessarily frozen - just enough so it won't melt when you're coating). For me this took maybe 30 mins outside.
5) melt chocolate in microwave at 30 second intervals, mixing until smooth.
6) using a spoon as an aid, toss caramels quickly in chocolate, set on silpat or wax paper or whatever. place batch in fridge when done.
I agree that the caramels would make a wonderful sauce for ice cream or for dipping apples.
But, don't give up on making caramels. I've made them a lot, but for a while there, they weren't getting solid. It turned out that my candy thermometer was off. I got a new one and things are working out much better again!
You could also mold some around pretzel rods or the large twisted pretzel sticks, then dip in chocolate.