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Post by cinnabon on Dec 22, 2022 10:23:02 GMT -5
Hi All!
I made caramels to make salted chocolate dipped caramels.. I purposely took it off heat early so that it'll be soft and fluid once enrobed in chocolate. This is what I did last year. However, this year the caramel is extremely sticky. I put them in the freezer so they'd harden up for chocolate dipping (which I did last year too).... but the caramels still sticks to the dipping utensil and when I try to slip it off onto parchment paper, it ends up looking really bad rather than the square shape I'm after.
Is there something I could do so that the caramel doesn't stick to the utensil while I dip it in chocolate?
Thanks in advance for any help!
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Post by soseattle on Dec 22, 2022 20:49:11 GMT -5
Is there a way you can enrobe the caramels while they are on the parchment paper rather than dipping them?
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Post by Ben on Dec 23, 2022 11:44:04 GMT -5
Would spraying your dipping fork with oil help?
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