ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Can you make caramel in a pressure cooker?

Misc.
This request is for anyone who may know. I can't make caramel the traditional way because I make such a large batch at one time, I can no longer stir for 2 hours! the elbow and wrist won't cooperate any longer! Is it possible to make caramel in a pressure cooker? I'm not familiar with using a pressure cooker, but would willingly learn if it would save me from the pain of stirring! Thanks to whomever responds to my request!
MsgID: 1111856
Shared by: Cindy
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Supper Omelet with Chicken Sauce (1956)
  • SUPPER OMELET WITH CHICKEN SAUCE FOR THE CHICKEN SAUCE: 2 tbsp butter 2 tbsp flour 1/4 tsp salt 1 cup milk 1 cup diced cooked chicken 1 (2 oz) can chopped mushrooms 2 tbsp chopped green...
  • Morton's Filet Diane
  • MORTON'S FILET DIANE DEMI GLACE MUSTARD SAUCE: 1 1/2 ounces clarified butter 4 tbsp. fresh garlic, finely chopped 4 ounces red cooking wine 4 ounces cognac 2 3/4 cups demi-glace (prepared)...
  • Broccoli Slaw with Orange, Ginger and Sesame Dressing
  • BROCCOLI SLAW 1 (10 ounces) bag broccoli slaw FOR THE DRESSING: 1/3 cup orange juice 1/3 cup vinegar 2 teaspoons minced shallots Coarse salt, to taste 1 tablespoon sesame oil 1 tablespoon grated fresh ginger 1 teaspoo...
  • Chocolate Cakes using Fry's Cocoa - 7 recipes
  • I found a chocolate cake with peanut butter in a 1980s Canadian newspaper, perhaps it is the same as the ad in Chatelaine. If not, I'm also including a bunch of other recipes from Fry's! FRY'S UNSWEETENED COCOA POWDER'...
ADVERTISEMENT
  • Spiced Mixed Nuts (Cuisinart recipe)
  • SPICED MIXED NUTS "You may substitute your favorite nuts and spices for the ones we have suggested." 1 whole cinnamon stick 2 star anise pods 1 whole nutmeg 1/4 teaspoon whole cloves 1 1/2 cups pecans 1 cup ...
  • Divinity Tips, Carly, Canon City, Co.
  • First, check the weather, unless it is a Bluebird day, the dampness will get to it. The next thing is use a thermomter and cook the sugar to the correct tempt. Also, do not overbeat the egg...
  • Hampanadas (using refrigerated pie crusts)
  • HAMPANADAS 1 (15 ounce) package refrigerated pie crusts, softened as directed on the package 1/2 cup raisins 8 teaspoons honey mustard 1 cup cooked ham, finely chopped* 4 teaspoons onion, finely chopped Heat the oven...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Can you make caramel in a pressure cooker?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!