Reviews (1) Add Rating & Review 103 Ratings 5 star values: 19 4 star values: 34 3 star values: 30 2 star values: 16 1 star values: 4 Martha Stewart Member Rating: Unrated 12/11/2013 This recipe looks great but I'm always a little leery working with sugar and find the a thermometer is always the best way to know when it's just right. What temperature do you think the sugar would be ready at? Hope someone sees this and answers it.
Back to Caramel-Coated Brie All Reviews for Caramel-Coated Brie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Caramel-Coated Brie Recipe Summary prep: 15 mins total: 30 mins Servings: 12
Ingredients Ingredient Checklist 1 1/4 cups sugar 1/3 cup water 1 eight-inch wheel of brie 20 pecans or walnuts (about 1/2 cup)
Gallery Caramel-Coated Brie
Recipe Summary prep: 15 mins total: 30 mins Servings: 12
Gallery
Caramel-Coated Brie
Caramel-Coated Brie
Caramel-Coated Brie
Recipe Summary prep: 15 mins total: 30 mins Servings: 12
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 12
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 12
12
Ingredients
Ingredients
- 1 1/4 cups sugar 1/3 cup water 1 eight-inch wheel of brie 20 pecans or walnuts (about 1/2 cup)
Directions
Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves. Cook, swirling and brushing down sides of pan with a wet pastry brush (to preventsugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.
Place brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie. Rewarm remaining caramel if needed, and pour over top, swirling to coat and drip down sides. Let stand until hardened. Crack caramel with a knife to serve.
Reviews (1)
Add Rating & Review 103 Ratings 5 star values: 19 4 star values: 34 3 star values: 30 2 star values: 16 1 star values: 4
Martha Stewart Member Rating: Unrated 12/11/2013 This recipe looks great but I'm always a little leery working with sugar and find the a thermometer is always the best way to know when it's just right. What temperature do you think the sugar would be ready at? Hope someone sees this and answers it.
Reviews (1)
Add Rating & Review 103 Ratings 5 star values: 19 4 star values: 34 3 star values: 30 2 star values: 16 1 star values: 4
Add Rating & Review
103 Ratings 5 star values: 19 4 star values: 34 3 star values: 30 2 star values: 16 1 star values: 4
103 Ratings 5 star values: 19 4 star values: 34 3 star values: 30 2 star values: 16 1 star values: 4
103 Ratings 5 star values: 19 4 star values: 34 3 star values: 30 2 star values: 16 1 star values: 4
5 star values: 19 4 star values: 34 3 star values: 30 2 star values: 16 1 star values: 4
Martha Stewart Member Rating: Unrated 12/11/2013 This recipe looks great but I'm always a little leery working with sugar and find the a thermometer is always the best way to know when it's just right. What temperature do you think the sugar would be ready at? Hope someone sees this and answers it.Martha Stewart Member
Rating: Unrated 12/11/2013
This recipe looks great but I’m always a little leery working with sugar and find the a thermometer is always the best way to know when it’s just right. What temperature do you think the sugar would be ready at? Hope someone sees this and answers it.
Rating: Unrated
All Reviews for Caramel-Coated Brie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caramel-Coated Brie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
