///M5

Mine gets heated to just past 250 as well Matt AFTER the dairy and during that process I stir. The critical process is when you turn the sugar, water, and corn syrup into the browned part of the caramel. In that step you need to hit 350F. Until you pass 310F or so the caramel CANNOT be stirred as it will crystallize. Of course yours is going to crystalize no matter what since you are using brown sugar. The molasses content is enough of a disturbance in the pot to destroy the potential for good mouth feel. Hell one little spec of leftover basil in the pot will fuck it up. It has to be uber clean. Generic process should be. Heat water, corn syrup and sugar (stir before it gets warm to dissolve). I even cover mine over medium heat. Bring it up to 310F or so and then finally LIGHTLY swirl the pan. Continue to heat slowly until you hit 350. Then add the cream and butter. (carefully by the way as adding water to 350F goo is explosive) Then reheat stirring until 260 or so. Done. Oh, the thin pan will unevenly heat as well destroying your chances of crystal free caramel. I'll also add almost all the caramels I've even seen in candy shops are crystalized...darn shame. Don't mean to sink your ship, but since you like doing it try it at home the right way yourself and compare. If there is some magic in the mayhem method that you describe I am very curious, but I am sure you will find out that what I refer to as grainy is normal...

I don't lie when I have expensive advice. I'm a cheap bastard.

Brown sugar, karo, sweeten condensed, and a splash of vanilla at the end. I think that is it. Hmm. What temp do you take it to. Go through both cracks? 247 is how high we take it. Hmm. I assume you add the sweeten condensed before stirring then.

Replaceable non stick. We make it at the wifes parents house. They even use electric cook top. We make about 5-8 batches for family and co workers etc. This year we made chocolate bark with almods and salt, toffee, and one mint. Then chocolate dipped pretzel rods, same toppings minus the mint. I would like to make a caramel drizzle for them some year, but that sounds like a biatch. I would like to try to see the difference from yours to how we make it. Use your le creuset, no need for non-stick and uneven heat kills caramel

Brown sugar, karo, sweeten condensed, and a splash of vanilla at the end. I think that is it. Hmm. What temp do you take it to. Go through both cracks?

You like grainy caramel? No grains in my caramel home boy! If you haven't stabilized the sugar with dairy how the hell do you keep it from crystalizing?

Once you add the dairy you can stir

Salt of course....since its food.

Perhaps you use different ingredients though. Mine is made from sugar. Usually beet and corn. At the end, cream & butter.

You even so much as bump the pan at the wrong time and the consistency goes to hell

You need a good pan, uneven heats a bitch.

You like grainy caramel?

Hey, I made some caramels too. Leftover byproduct of making Turtles. Mine are simple. Pecan, caramel, chocolate. Amusingly caramel is easy to make. Just don't stir. SO HARD not to, but if you do it's fuxored.

If they regulated temp right perhaps for coddling eggs or fermenting veggies I suppose.

In fact, outside of using them as a serving dish to keep things warm I don't understand their purpose ever.

sounds a million times better than the fucking death by crock pot i'll be enjoying.. <-doesn't own a crockpot

Hmm, wonder if a tartare will flow in a piping bag?

Not super fun to stuff the little things though I can't imagine.

I have a can of lychees. They go fine with champagne. Mango and yellowtail is good together so why not lychee?

Too normal. Need something else to put it in. Although I have everything to make sushi in the kitchen already. I would LOVE to avoid driving downtown again. <-hopes the local coop has microgreens

And I have a half pound of yellow tail. Have to "dilute" it somehow to stretch to so many people. I don't feel like making sushi rolls on the spot though.

Saw Chanterelle's at the store, perhaps a bruscetta

I should think of veggie options since Kari's sister is meat free. Ugh.

FIgured I type a few ideas in here and see what sticks.

Roasted beets, blue cheese, pecan, balsamic reduction & basil oil with a baguette