well thought i would share my sorry tale of the caramel tin. It was in the slow cooker for six hours. cooled overnight.opened it and still white. Not to be defeated i put it in a pyrex jug in a saucepan of water. Going fine and turning a latte colour. i kept topping up the water, and then i forgot about it. i just got there as saucepan boiled dry. i scooped out the ,caramel put the jug in sink and it cracked right through. So iv lost a saucepan, and a pyrex jug. The caramel is ok apart from a homely burnt taste lol. it was my own fault but i will stick to the ready made. im too embarrassed to even post the photos. But what i want to ask is about different sized slow cookers. Mine is a tiny one. i could only fit one tin in it. Does the size of the sc make a difference to cooking time? My tin was in for over six hours and it didnt caramelise.
Posted on: Tue, 07 Oct 2014 20:30:35 +0000
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