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Thread: Caramel topping question

  1. #1
    maxine in ri Guest

    Default Caramel topping question

    I have a very old recipe for pecan twirls that calls for spreading the
    bottom of the pan with copious amounts of butter, then covering it
    with honey, then laying in the rolls to rise and then bake.

    Mom always got this so that the tops of the rolls were toasty brown
    and covered with caramel (and pecans of course), but mine always come
    out pasty and with the honey soaked in.

    Baking temp is 350, I'm using a convection oven which drops that to
    325, and I also use pyrex baking dishes for it, so technically, that
    brings the temp back up, no?

    Is it possible I should put the honey in the pan first, then spread
    the butter on the bottom of the rolls so they don't absorb it?

    Help! I'd ask Mom but she died back in June.

    maxine in ri

  2. #2
    Janet Guest

    Default Re: Caramel topping question

    In article <8f25f8b0-59cf-457b-8cb1-97edd8c8ee41
    @j18g2000yqd.googlegroups.com>, [email protected] says...
    >
    > I have a very old recipe for pecan twirls that calls for spreading the
    > bottom of the pan with copious amounts of butter, then covering it
    > with honey, then laying in the rolls to rise and then bake.
    >
    > Mom always got this so that the tops of the rolls were toasty brown
    > and covered with caramel (and pecans of course), but mine always come
    > out pasty and with the honey soaked in.
    >
    > Baking temp is 350, I'm using a convection oven which drops that to
    > 325,


    Following the instructions that came with mine, I only drop the recipe
    temp by 10 degrees, not 25.

    > and I also use pyrex baking dishes for it, so technically, that
    > brings the temp back up, no?


    Not IME. Pyrex does not conduct heat as well as other materials so if
    anything the contents will be insulated against oven heat. For toasty/
    crispy anything, I use a metal dish, the best heat conductor.

    I'd try it in a metal dish at 340 .

    Janet

  3. #3
    Dimitri Guest

    Default Re: Caramel topping question

    "maxine in ri" <[email protected]> wrote in message
    news:[email protected]...
    >I have a very old recipe for pecan twirls that calls for spreading the
    > bottom of the pan with copious amounts of butter, then covering it
    > with honey, then laying in the rolls to rise and then bake.
    >
    > Mom always got this so that the tops of the rolls were toasty brown
    > and covered with caramel (and pecans of course), but mine always come
    > out pasty and with the honey soaked in.
    >
    > Baking temp is 350, I'm using a convection oven which drops that to
    > 325, and I also use pyrex baking dishes for it, so technically, that
    > brings the temp back up, no?
    >
    > Is it possible I should put the honey in the pan first, then spread
    > the butter on the bottom of the rolls so they don't absorb it?
    >
    > Help! I'd ask Mom but she died back in June.
    >
    > maxine in ri




    From what you have described the problem is the butter honey mixture has not
    reached a high enough temperature to reach the proper temperature.

    NameTempDescriptionUsage
    Thread223-235* F The syrup drips from a spoon, forms thin threads in
    waterGlacé and candied fruits
    Soft ball235-245* F The syrup easily forms a ball while in the cold
    water, but flattens once removedFudge and fondant
    Firm ball245-250* F The syrup is formed into a stable ball, but loses its
    round shape once pressed Caramel candies
    Hard ball250-266* F The syrup holds its ball shape, but remains sticky
    Divinity and marshmallows
    Soft crack270-290* F The syrup will form firm but pliable threadsNougat
    and taffy.
    Hard crack300-310* F The syrup will crack if you try to mold itBrittles
    and lollipops
    Caramel320-350* F The sugar syrup will turn golden at this stage Pralines

    Try upping the temperature and/or going to a different type of pan. Can you
    disable the convection feature?

    Dimitri



  4. #4
    Nancy2 Guest

    Default Re: Caramel topping question

    On Oct 5, 11:55*am, maxine in ri <weed...@gmail.com> wrote:
    > I have a very old recipe for pecan twirls that calls for spreading the
    > bottom of the pan with copious amounts of butter, then covering it
    > with honey, then laying in the rolls to rise and then bake.
    >
    > Mom always got this so that the tops of the rolls were toasty brown
    > and covered with caramel *(and pecans of course), but mine always come
    > out pasty and with the honey soaked in.
    >
    > Baking temp is 350, I'm using a convection oven which drops that to
    > 325, and I also use pyrex baking dishes for it, so technically, that
    > brings the temp back up, no?
    >
    > Is it possible I should put the honey in the pan first, then spread
    > the butter on the bottom of the rolls so they don't absorb it?
    >
    > Help! *I'd ask Mom but she died back in June.
    >
    > maxine in ri


    My pecan rolls have butter, brown sugar and a tablespoon or so of corn
    syrup on the bottom; if you're stuck on honey, go for some
    experimentation using a metal pan and non-convection; otherwise, the b-
    b-cs version is really easy and never fails. (I've never made pecan
    or cinnamon rolls in a Pyrex pan.)

    N.

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