Oh, that does sound like a better way to do the caramel. It probably didn't help that the saucepan in question was one of those ones that claims to be non-stick, but only ever really fulfills said requirement with pure liquid. It meant that by the time I'd finished carefully scraping the caramel off the bottom of the pan in one spot it had gotten stuck down in another. Lower heat on the stove might've also helped, but I doubt it would've solved the problem entirely.
And both recipes would be very gratefully accepted, if it's not too much trouble. I was trying a packet version of the slice simply to get a feel for consistency and such, but since that method has gone down like a lead balloon I might as well strike out and try it from scratch...
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Date: 2005-12-07 03:15 am (UTC)And both recipes would be very gratefully accepted, if it's not too much trouble. I was trying a packet version of the slice simply to get a feel for consistency and such, but since that method has gone down like a lead balloon I might as well strike out and try it from scratch...