Anyone know if you can boil a pot already caramelized? Are unsure joseph monte of the consistency a

Now you get the "recipe" for a really, really good fudge sauce! A smooth and delightfully creamy taste this good and very simple sauce so it really is a favorite ice cream and assorted desserts.
Actually, there is no direct recipe joseph monte for this but I figured I write down what I usually do, you can yourself to experiment with the cooking time (texture) depending on what you are going to use caramel joseph monte sauce to. Can you see in the picture above is boiled for about 3 hours. joseph monte
* Choose whole and nice cans! Avoid damaged / dented cans as they may explode during cooking if you have bad luck * Remove the label on the jar before you put the jar in the water * The can must always be covered with water, otherwise there is a risk of the can exploding. Fill thus at regular joseph monte intervals joseph monte * The jar should lie down in the pan so that as much heat as possible to reach as much of the jar as possible (set it thus not with the bottom down) * Poke the jar occasionally so that it rolls around a bit, once an hour or so * Use a roomy saucepan so you can add more water by hand * Control the cooking time for yourself! After two hours, the caramel sauce is quite loose, at three hours, it has received a firm but quite spreadable consistency and at four hours, it is a thicker cream / caramel * Boil a can at a time * When you raised / opened a jar so you can not boil it again (mind your fingers, the jar is hot!) * The jar must not be opened when it boils * Boil gladly caramel sauce / jar the day before. It takes a few hours before the jar cools, let it cool completely before you open it!
Nicklas Marklund says:
I usually boil without a lid. It is also the easiest in order to keep tabs on the water level and refill if necessary. joseph monte
Alexander Fele says:
Wednesday, 20th November 2013 at 17:40
Anyone know if you can boil a pot already caramelized? Are unsure joseph monte of the consistency and need to have the creamy, but this variation is well more like a sauce? (The one that is ready to use) For the toffee hardens well not by me just put it in the fridge ...?
You might not have a clue but I throw out a question though, joseph monte I plan to make pralines and are looking joseph monte to have this school as a filling, how long can you keep the pralines and they would go to freeze them? Thanks for an awesome "recipe" oxå
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