This was great... But my caramel ended up bitter. I was very careful and followed the instructions, keeping note of the color, and it wasn't too dark (certainly not a deep mahogany.) could it have overcooked in the oven step? Any tips for next time, or does caramel just take practice?
This was a "I NEED THIS" as soon as I saw it. I baked last night with fairly large success! I started my caramel and then had to take a surprise meeting so I turned the heat really low. When it turned the appropriate color and it was time to add the butter, it bubbled but not as much. Wondering if that was due to the lower and slower heat I applied?
Regardless, huge hit and the dough was incredible. I'd make a full pie with it. Also, I had leftover sour cream whipped cream from a Molly Baz recipe that paired PERFECTLY with it.
Bahahah Carla this title is unhinged and I love it. Just to be a lil caramel apple under a cheddar roof 🐁🧀🍎
This was great... But my caramel ended up bitter. I was very careful and followed the instructions, keeping note of the color, and it wasn't too dark (certainly not a deep mahogany.) could it have overcooked in the oven step? Any tips for next time, or does caramel just take practice?
If I wanted to put a cheddar roof on top of a chicken pot pie, could I use this crust recipe? Should I reduce the sugar? Increase the cheddar or salt?
sounds fun! yes you could use this, there is hardly any sugar so just leave off the extra on top and you should be fine
It was very good!
Made it just out of oven
Seems runny hope it thickens as it cools
yes, the caramel will be a lot more fluid when it is hot and should tighten as it cools. lmk how it turned out!
This was a "I NEED THIS" as soon as I saw it. I baked last night with fairly large success! I started my caramel and then had to take a surprise meeting so I turned the heat really low. When it turned the appropriate color and it was time to add the butter, it bubbled but not as much. Wondering if that was due to the lower and slower heat I applied?
Regardless, huge hit and the dough was incredible. I'd make a full pie with it. Also, I had leftover sour cream whipped cream from a Molly Baz recipe that paired PERFECTLY with it.