Thread: 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

"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

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.