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1

There are some vegan caramel recipes that use coconut oil and/or various nut butters to achieve something similar to normal caramel. I haven't tried making them myself, but a vegan friend has used them for various desserts. I personally find that they can be slightly grainy compared to normal caramel, but the flavour is fine. So, it's certainly possible to ...


2

Glacé, or candied fruit, is basically fruit preserved with sugar. So, yes, it can be very sweet. Even for sugar lovers, it is hard to eat much. I would suggest using it in cake or cookies. Italians have a tradition of such cakes and cookies that call for the addition of chopped candied fruit. I am sure other cultures do as well. I would suggest using ...


1

Strawberries and kiwi generally pair well with lemon or other citrus. If the problem is just 'too sweet' and not truly a health concern (eg, diabetic), you might consider making a lemon tart (holding back some of the sugar), and topping it with the fruit. ... then sharing it with friends so you don't eat it all yourself.


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You should be able to use butter easily, there are good caramels based on butter. As a starting point in reengineering the recipe, I would try 1/3 of the cream amount as butter (by weight). So 3/4 * 240 g (1 cup of cream, rounded) / 3 = 60 g butter. Cream has about 33% milk fat, and the water in it evaporates anyway when making the caramels. You'll ...


0

If it just a matter of having it on hand, you could use heavy cream powder. example from amazon The labels say this stuff is good for 2 years. I have never used cream powder but have definitely used milk powder and buttermilk powder, which have longer shelf lives so they stay available for intermittent use. Now that I live with someone who likes cream ...


3

The fudge is cooling too quickly but heating the syrup further is risky. During the full boil you are boiling out water to reduce the sugar syrup to a specific concentration that cools to the fudgy texture*. Heating the syrup further will indeed give you a little extra time to mix in other ingredients but it will also make the fudge set up harder. Too hot ...


4

Most likely you need to turn up the temperature a little before adding the new ingredients. All those ingredients are about room temperature, and there are a fairly large quantity of them compared to the mixture in the pan. This means that they cool down the mixture considerably when added. The cooling means that the temperature is not sufficient to melt ...


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