Forum Activity for @Daniel Martin

Choosing a Couverture

Posted in: Tasting Notes

Check out Cargill Chocolate on the web. I use their Wibur and Peters brands manufatured in Lititz, PA.     Linneas is a distributor- but you must be a business to order.

Equipment for making caramel / recipe

Posted in: Tech Help, Tips, Tricks, & Techniques

4lb butter, 6lbs (8c) corn syrup, 4 lb brown sugar, 5 lb white sugar,2 tsp salt, 1tbs soy lecithin, 3 qts half and half. 2 tbs vanilla.

Melt butter, add cornsyrup, sugars, salt,lecithin,- stir until mixed well- add half and half- 1qt at a time.

Bring to boil and cook to 240F. remove heat, add vanilla and pour out in confined 30"x30" or +square to cool.

I don't cut or wrap but extrude later to portion for "turtles"

Equipment for making caramel / recipe

Posted in: Tech Help, Tips, Tricks, & Techniques

Dirke,

I used to make caramel on the stove top and 12 lbs was the max size I could make. It took at least 2 hours and I had to stir to keep it from scorching. I bought a Savage table top firemixer and made a few 25lb batches in it but I didn't like it because it stirs too fast and heats only from the bottom. I bought a Groen TDB-7 Steam kettle (much cheaper than Fremixer and easier to find used)and it makes great caramel. I used to use the sweetened condensed milk but now use half & half because the kettle boils it so fast. The kettle doesn't scorch it either. I make about 25 lbs which is the max the kettle can do. I only cook it to 240F. I have found that commercial corn syrup (confectioner's) works a lot better than the store brands and doesn't sugar as easily.If you want I can give you the recipe, its not very complicated

Dan