Do not re-invent the wheel is not a very useful cliche’ most of the time. In this day and age where everyone is writing and experimenting and inventing and creating and starting businesses and copying others and trying to find their little niche’, most everything has already been invented to some degree. If you don’t re-invent, you become a clone, not a creator and certainly not an Effin Artist.
By re-inventing the wheel we find our own explorations. Sure John Muir hiked it first, but it feels new and adventurous to us the first time we tread in his footsteps. The same goes for our creative expressions, whether they be on canvas or paper or baking sheets. Explore. Go off the trail. Re-invent. Discover. The journey beats the arrival. So, yes, re-invent the wheel… except for those times its just stupid to do so. Like the wheel. Let’s face it, that’s a good one. Don’t EFF with it.
Caramel, I discovered is the wheel of sweet creations. Folks have spent a lot of time getting this thing down and unless you have a masochistic love of frustration and failure, follow their lead.
Before embarking on caramels of my own, I read a lot of different blogs about how to do it. Disclaimer: When I google something I typically skip the first page of Website powerhouses like the Food Network and the blogs that are so widely read you have to shift through ads like chopping through a jungle with a machete.
Once again, as usual, my bride disagrees. She goes to the ones with hundreds of reviews, reads those hundreds of reviews, and picks the one most celebrated. Then she follows the recipe like the Essenes. If I try to suggest a modification she threatens to banish me from the commune. It isn’t pretty. She obviously agrees you don’t re-invent the wheel.
I like the blogs from un-celebrated artists like me, who do this for the love of the game. It may not be the most professional or glitzy, but it has heart. It has sweat and soul, still unmolested by corporate ads, (ASIDE: to any corporate advertisers out there wanting to populate this blog… just kidding?! see below… Apparently I’m a sellout.). just like my blogs, which are supposed to be short, I go against the grain and write long and longer. Screw them. I’m not People Magazine here, OK. Relax. Get some coffee, enjoy the read… or not. Really, it’s OK. Maybe next time.
In my search for caramel help, I landed on a blog more akin to my wife’s thinking than my own. The simple video sucked me in. Soon I was following their footsteps and remarkably for me, staying on the path.
The folks at inspiredtaste.com know how to make the wheel. Their caramel recipe was spot -on and in the dozen batches I made I never varied. Ok, that’s not true. I Nearly Never Varied. I added a 1/4 tsp of vanilla by the second batch and then swirled in chocolate ganache by the seventh. But that’s it. For me that’s as coloring inside the lines as I get. I’m proud of myself for simply having lines to color in at all.
So really, if you want to learn to make caramel, go watch their video. Whallaaaa! You’re an expert. Don’t waste your time looking here for secrets. I didn’t invent the wheel.
I’ll say only this: Don’t stress it. It’s fun. Everyone makes caramel akin to splitting atoms. I’ve not split atoms, but it sounds stressful. Caramel is not… I repeat… not stressful. If it gets too hot too fast and turns too brown or hard, well as my daughter says, “that’s a first-world problem.” You are only out some butter, sugar and cream, so try again. Besides, even hard, brown caramel is pretty tasty. Eating my less than brilliant projects is not what I call stressful.
I give a full recommendation to two key tips from the folks at inspiredtaste. 1) Put the lid on the pot as they say and screw that whole wet-the-sides-of-the-pan-with-a-pastry-brush thing most often advised. This is easier and more effective by far. and 2) Put the pan right back on the stove to boil water in it. This cleans it up in a snap, which is the one stressful part of caramels– cleaning– if you don’t do this step.
I made a scad of caramels and built up plenty of excitement on the ole email chain vying for the package winner this week. I laid out a big hint saying I wanted a bribe. I have several days free after New Year’s and wanted company to go snowboarding. Absolutely nobody took the bait. But my brother did take the bribe route and ordered caramels for 50 at his Christmas party. WINNER WINNER chicken DINNER! Soon the Test Kitchen as a football- watching, candy-wrapping sweatshop:
The reaction from my loved ones was… well, let’s just say enthusiastic:
“EFF off…. you sold out. If all it meant was cold hard cash, I’ll just go right over to Trader Joe’s…”
ME: “Effin Artist gotta eat!”
“I’m thoroughly disgusted.”
ME: “Wait, I’m confused. Effin Artist doesn’t gotta eat?! You callin’ me fat?”
“sellouts always have excuses…”
“Sorry I haven’t been getting your emails today, I sent them all to spam.”
Tough crowd, my family. We play rough. And on that note, we’ll move on from the Caramel and move into something less hostile (we hope ;-)). Next week’s test kitchen ingredient: Peanut Butter!
Effin Artist out!
- Dark Chocolate and Salted Caramel Truffle Celebration Cake (teaandsesame.wordpress.com)
- Testing this week is like nectar of the gods
- News from the Test Kitchen: Caramel (effinartist.wordpress.com)
- Caramel Apple (any way you want it) (ceg081.wordpress.com)