Sentences with phrase «heat melts the caramel»

Not exact matches

Melt the caramel with the water over medium - low heat, stirring often until smooth.

* some bits of nougat / caramel might melt and stuck to the paper once cold — to avoid that, while the cookies are still warm, gently release them from the paper and reshape the cookies into a circle if the melted bits run off and change their shape; I thought of using foil instead of baking paper to avoid the sticking issue, but then I thought the foil would transfer more heat to the cookies and make them too flat Makes about 38 large cookies

To coat the caramels, put the yogurt coating in a double boiler and heat until melted and fluid, stirring frequently.

In a small saucepan, combine the caramel and heavy cream and cook over low heat until the caramel are melted and the mixture is smooth.

Hi Natalia: for # 8 you can use a heavy duty sauce pan to melt your caramel with cream on the stove top over low heat, stirring constantly.

If you let the residual heat from the caramel melt them, they should become shiny and spread as easily as can be which saves you dirtying another dish.

Combine caramels (unwrapped) and heavy cream in a medium, microwave safe mixing bowl and heat in 30 second intervals, stirring in between until completely melted and smooth.

Heat caramels over low heat, stirring occasionally, until melted; pour evenly over appHeat caramels over low heat, stirring occasionally, until melted; pour evenly over appheat, stirring occasionally, until melted; pour evenly over apples.

To make the caramel, melt the sugar in a heavy - bottomed saucepan over medium heat (it will take 3 - 5 minutes and you'll want to watch it closely after 3 minutes so it doesn't burn).

Heat over medium heat and stir until all caramels are melHeat over medium heat and stir until all caramels are melheat and stir until all caramels are melted.

For the caramel add the butter to a medium saucepan and melt over medium heat.

In a pan over a low heat, melt the nut / seed butter and coconut nectar / date paste together, it turns into this amazing vegan caramel!

Meanwhile in a saucepan over low heat, melt the caramels with the milk.

For the caramel, add the sugar and half of the yoghurt to a small pan over the stove and then gently melt the sugar over a low heat.

Make the caramel: In a medium saucepan, melt the butter over moderate heat.

Heat the caramel to melt the butter and bring to the boil.

Make the caramel sauce: In a 4 - quart saucepan, melt the butter over medium heat.

In a heavy saucepan over medium - low heat, cook caramels and milk, stirring constantly, until melted and smooth.

If the caramel seizes up, place caramel back over medium heat and stir until sugar melts once again and caramel becomes smooth (this could take upwards of 5 - 7 minutes).

(Note: Alternatively, you can make an easy caramel by placing 20 unwrapped Kraft caramels (140 grams)(5 ounces) and 1/4 cup (60 ml)(60 grams) heavy whipping cream in a saucepan and melt, over low heat (stirring frequently), until smooth.

Heat the palm sugar with a little water and when it melts and caramel forms, add 2 tbs of water and heat until it boHeat the palm sugar with a little water and when it melts and caramel forms, add 2 tbs of water and heat until it boheat until it boils.

Cook over medium heat, gently swirling pan occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 6 to 8 minutes.

medium - low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it).

If the caramel solidifies, you've added the cream too quickly, in which case just add all of the cream, reduce the heat to medium and stir for a while until the sugar melts into the cream.

Continue to cook, pulling melted sugar into the center and reducing heat if sugar begins to smoke, until all sugar is melted and a deep caramel color, 6 — 8 minutes.

Return pan to medium heat and cook, stirring occasionally, until seized caramel is melted and berries are softened, 6 — 8 minutes.

Melt the caramels with the Merlot wine in a pot on medium low heat until slightly bubbling (about 5 - 7 minutes).

To make caramel sauce: In a medium saucepan, melt butter over low heat.

The approach I take to making caramel sauce is to heat the sugar in a large saucepan until it's completely melted and turned a light brown colour, then quickly whisk in the butter, turn off the heat and whisk in the cream.

Make the caramel by melted the butter in a saucepan on a medium heat.

In a small saucepan over low heat, melt remaining caramels with 1 tbs of water, whisking until smooth.

Heat on HIGH in 30 second increments, stirring between each to help melt caramel.

Caramel Icing Melt the butter in a saucepan over low heat.

Combine the unwrapped caramels and water in a small sauce pan and warm over low heat until completely melted.

When the caramel is a deep amber color and starts to smoke, wait a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk in the butter, stirring until melted.

Then, at serving time, put the tart on the stove over medium heat for a couple of minutes, shaking the pan to melt the caramel, so the tart will unmold easily.

At serving time, if the tart has cooled beyond lukewarm, place the skillet back on medium heat and cook, shaking the pan lightly, until the caramel melts.