HELP QUICK suzywong/carmenere

[DelGirl]

i'm cooking, or trying to make this www.ottolenghi.co.uk/recipes/shallot-potato-and-goat-cheese-tatin

I've done the caramel twice, 1st time it turned like brittle toffee in the dish and now it's like chewy toffee

Can someone tell me when I should take it off the heat as i'm assuming it should be syrupy??? when they come out of the oven. Can I hope that the brittle toffee will some how miraculously turn into syrup in the oven???

tia

the 1st lot did pour easily in to the dish btw but set like hard toffee and i'm sure that's not how it's supposed to be is it? If I cook them now as per the recipe will it turn out with a bitter taste to it?

Also, how do I clean my pans?

failing that, what else can I do with the ingredients please.

After eating the toffee, which is delicious I might add I now have an appointment with dentist so won't be back until later.

.

oh someone must know

maybe its cooling down a bit quick in the tins - 1st lot. have your tin a bit warm and then pour in the caramel. Don't worry if it does 'set' it will go soft again (like mnay things in life) - to clean up simply soak any pans in cold water.

Just a thought you may also have heated up too much when it went straight to brittle toffee. Also re-reading recipe - personally I'd do the caramel then roll the potato / shallots in the caramel (with the thyme) - then put into the tins, top with cheese & pastry - recipe does sound fab actually - do a much simpler tart stylee. Hope that helps.

thanks, it may have done....yesterday lol

It turned out very well in the end. I used the 1st batch as I realised when I went back to it that the caramel had coated the potatoes. So I threw caution to the wind and hoped they'd turn out ok, and I have to say, they looked and tasted fabulous, you'd never have known they were home made

The pans were fine as well after a soak!