11/04/10, 12:08 AM
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Join Date: Nov 2006
Location: Washington
Posts: 2,822
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Okay, so resurrecting this thread because I tried this with some older, extra milk. First time was a flop. To be punk, and because I like orange, I added some orange extract along with the vanilla. All was well until we got to the 1st boiling stage and then, the milk curdled! I drained off the curds, washed the pan and started over, this time eliminating the orange extract. I wouldn't have thought that a mere 2 tsp.s of that stuff would cause the milk curdle, but apparently it did.
2nd time turned out wonderful! I went well beyond the pourable stage and reduced it to thick candy, which I poured on to wax paper and flattened with my fingers when it was cool enough.
NEXT time, I'm going to experiment with marshmellow fluff. If I can figure out how to harden it some i'll spread a white layer of it over the caramel, roll the two layered sheet like a jelly roll, and then cut into slices. Should make some excellent holiday treats indeed! (And I'm not done experimenting with the orange extract either - just may have to add it much, much later in the reduction, or perhaps in the marshmellow.)
Thanks for sharing this!
Last edited by LFRJ; 11/04/10 at 12:10 AM.
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