Tips for Making Caramels (2024)

FAQs

Tips for Making Caramels? ›

You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer).

Caramel is made by heating sugar (either with a liquid or by itself, more on that below!) in a heavy-bottomed saucepan until it melts and becomes clear. The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat.

Adding an acid like lemon juice is another way to prevent sucrose from crystallizing. The cream and butter also act as “interfering agents” as the milk proteins in both help to prevent crystal formation. Ingredients such as vanilla, flavorings, salt, and nuts (or baking soda for caramel corn) are all added at the end.

Adding a little lemon juice or corn syrup also helps prevent crystallization Classic Vanilla Caramel 1 c (227g) heavy cream 1 c (200g) sugar water 2.5 oz (71g) butter 1 tsp salt 1 tsp vanilla 1.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Do not stir, but instead swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning. Watch it carefully to make sure it doesn't burn. The caramel is done when it's a deep amber color and all sugar lumps have dissolved.

Overheating the mixture

Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!

Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.

What are the two methods for making caramel? ›

This wee amount of acid prevents any crystallization—from subtle graininess to total disasters. In other words, it leads you toward the smoothest, shiniest, silkiest caramel sauce.

Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

Add Moisture: If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

Don't stir the pot

It makes sense to stir your pot, but you have to resist the urge. The reason that caramel turns back into sugar crystals and becomes grainy is because too much moisture has been lost in the cooking process.

Just a half teaspoon of lemon per cup of sugar will prevent crystals from forming and ensure that your caramel remains smooth and velvety. You can add the lemon juice to the dry sugar when you put it in your melting pot.

Making caramel requires that you cook the sugar evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat. If you find that your sugar is burning and not melting, the culprit is most likely the pan heating unevenly.