Advice: My caramels are too sticky!
UPDATE: I took the suggestion of letting them dry on a wire rack. This did not go well, but at least the rack was set on a clean glass cooktop so I could spatula up the ones that sank through. (Most were about halfway when I caught them.)
I re-heated, added some more white chocolate, brought it to 250F, then re-molded.
It was starting to set before I finished getting it all in molds; I had to press the last bits in by hand. I was done including unmolding and trimming about an hour after starting!
They are no longer orange and glossy. They have the general appearance of gingerbread, completely dry to the touch, and with an interesting texture between caramel and fudge. Nothing is scorched and they still taste good. Unfortunately I can’t add another pic.
They should confuse the heck out of people at the party!
ORIGINAL POST:
Today I somewhat unintentionally made caramels from candy corn. (Candy corn, white chocolate, evaporated milk, sugar.) I was aiming for fudge and missed.
For a Summerween party. So they are festive. Taste shockingly good.
Undercooked just a tad, I don’t think I quite hit 240°. They are molded and turned out very nice, but I had to freeze to demold. Pic is on waxed paper in freezer.
They are soft at room temp and even at fridge temp. Stick to waxed paper.
So short of just rolling them into balls and dunking in chocolate, or melting into a sauce for ice cream, any recommendations how to serve them in a pot luck setting?
Things that come to mind are:
- Keep frozen then serve on a plate heavily dusted with powdered sugar, sea salt, or festive holiday sprinkles
- Serve on a plate over ice (atop parchment paper)
- Buy something at Safeway