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9

I would say there are 2 problems here: the lack of water, and the constant stirring. Try adding 1/4 cup of water to the sugar - this should stop it catching and burning. You should avoid stirring caramelising sugar because you run the risk of flicking bits of it onto the side of the pan. These isolated bits cook faster and thus burn, then drop into the ...


9

It is very simple, you just have to heat it long enough. It can even happen by accident :) The taste is a mixture of bitter and sour, while the smell component is mostly towards something burnt. Also, your assumption "because of the uncaramelized sugar mixed in the caramel" is incorrect, or at least incomplete. There usually is such sugar, but many of ...


8

Quite simply, it's the fat content. Whole milk or "full-fat" milk is 3.25% fat by weight. Heavy cream is 36-40% fat by weight. These two products are at opposite ends of the fat spectrum, and there's very little difference between 1% and 3% when it comes to an item such as caramel sauce, for which the optimal ratio is about 50% fat. (A little butter can ...


6

As you mentioned it is all about how the crystals form. Some of the factors off the top of my head: How saturated is the solution - The more sugar packed into the syrup the more easily it will crystallize. How quickly it cools - The slower the bigger the crystals Interference - Do you have a starch or other sugar molecules gumming up the works? ...


6

It sounds like you may be having temperature control issues. If it's not dark enough, keep it over low heat for a bit longer. If it's hardening/burning, it's probably caused by one of the following: 1) your stovetop (if burner isn't turned low enough or burner is too large and overheats sides of pan) 2) your pan (easy to burn things if your pan isn't ...


5

To get the sugar caramelized to that perfect dark brown, I start the sugar on the stove top and finish in the oven. I start by adding a bit of water and some corn syrup (the fructose makes the brown more intense, but one can skip it) to the sugar and keep it on a medium burner until it reaches the first caramel stage, at 155°C/311°F. As Michael ...


5

There's a bit of misinformation in the answers and comments here I'd like to clear up. Tobiasopdenbrouw's suggestion in his comment that a thinner pan may work better is a good one. A thin aluminum pan is an excellent conductor of heat which is precisely why it would help in a situation like this. It is far more responsive to taking the pan on and off the ...


5

It is odd that the original recipe didn't include a temperature, as temperature is absolutely critical in candymaking. That is probably why your results were so inconsistent, as different pans would have heated the mixture at different rates. I would shoot for a temperature of 240-250F (Hard ball stage) as that should be thick enough to coat the nuts and ...


4

I wish I had time for a more complete answer, but it sounds like you are trying to make fudge. It's quite an involved process. To give a very brief outline of the process without explaining why it works, you need to, Bring your candy mixture to a boil and then stop stirring. Use a sugar thermometer and wait for the temperature to reach 115C (softball ...


4

Microwave candy recipes are very fast and easy. They tend to be only a little different in flavor than the stove top versions in my experience. There seems to be a little less depth of flavor. The recipes usually call for short periods of microwaving and frequent stirring. As far as the cooking times- I have to follow the recipe as I have no way of ...


4

The higher the temperature, the harder the caramel. That is basically the whole story. So I think what is happening to you is that the caramel in the middle is still going up in temperature due to residual heat, while the stuff at the sides cools down quickly because it can vent heat through the pan to the outside world. Have you checked the calibration on ...


4

Oddly I have a coworker who bought a caramel apple and then left it in its plastic on his desk for about 4 years. We didn't photo document its decline but I should be able to recall. After about a week the impalement point became quite unappealing. The area around the stick darkened and softened (it seemed, I didn't touch it). The rest of the skin looked ...


4

It is perfectly normal for sugar to turn dark brown when making caramel. If it turns even darker, it is because it has been burning too hot. The final temperature should be around 234 F, so you want to get there gradually. As for the color, many recipes call for cream to make it smoother and tender, but only incorporate it after the crystals are fully ...


4

It's not the sugar that caused the milk to curdle, it's the milk itself. Dulce de leche and caramel are both usually made with either cream, condensed, or evaporated milk. The issue with regular milk (especially skim), is that it has such a high water content and low fat content. The fat in cream buffers the protein, helping to prevent curdling, and the ...


4

This similar (also has heavy cream) recipe from epicurious recommends: "Room temperature, up to 3 days; refrigerated, at least 3 months." http://www.epicurious.com/recipes/food/views/Caramel-Sauce-105889 ...And that conforms to my personal opinion, as well. I would not freeze it.


3

If you make caramel acidic, it won't harden. So use cream of tartar (neutral taste) or lemon juice (easier availability) to create a non-hardening sticky caramel fluid. I am not sure if you can add dairy (milk, cream, butter, etc). to acidified caramel, but there is a small chance that it will curdle, so I'd advice you to use clear caramel (browned sugar ...


3

You don't tell us neither the ratio of double cream to caramel, nor the time you heat the completed mix, so this is just a guess. But it sounds logical that your problem is evaporation. Double cream consists mainly of fat and water. I don't remember the exact percentages, but more than half of it is water. So, if you heat cream, part of it evaporates ...


3

Raspberries aren't just seeds and juice, though they're certainly not as fleshy as some fruits. The difference between apple puree (apple sauce) and apple juice is much more obvious. In any case, you should be fine forcing them through a sieve as you suggest.


3

You want to get your flavor from the rind, not the juice. It's full of flavorful oils. The best way to do this in your case is probably to make your own orange zest by using a fine grater (I love my Microplane for this) and adding the zest to your sauce while cooking. Be sure to only use the outermost layer of the rind; the white part is the pith, and is ...


3

Ok, as my first answer started without really reading the question , I will give it another go. As you want to minimize the temperature fluctuations, you will want to use a heavy saucepan. As the entire thing is experimental, you will want to minimize the variables. Do all your testing and development with a fixed quantity of sugar that you do not want to ...


3

In US recipes "individually wrapped caramels" will always mean the soft variety. If the writer of the recipe wants you to use hard, the recipe will say "hard". Recipes that ask for "individually wrapped caramels" are looking for this:


3

Your best bet is to use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature. The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor. Adding it at the end minimizes the amount of volatile flavor lost to ...


3

Most often they are called tuiles and they can be made in a number of ways, in some cases they are biscuit based or they can be made by melting sugar on a non-stick surface. and then cutting while the sugar is still warm and pliable. If you wanted to make a classic biscuity tuile there is a recipe here: http://www.finecooking.com/recipes/classic-tuile-...


3

If it hardens, you probably need to add more liquid. If it burns, you should have paid more attention. Caramel requires attention. If it doesn't reach the nice caramel colour, it needs more time. Try to use the same method, the same amount of heat, the same pot and measure your results. When the result is not what you'd expect / like, change one thing ...


3

The only difference I can think of this that some non-stick pans can absorb flavours from whatever you've previously cooked, so you'd need to be careful those didn't affect the flavour of the caramel. The best way to clean a pot used for making caramel is to fill it with water and put it on the stove to simmer - this will melt and dissolve the sugar ...


3

You ask about coating, but it is actually not very important. There are other criteria with much higher priority when you are making caramel or other types of candy. The important thing about pan when making caramel is even heating. Especially when making your caramel dry, you cannot afford hot spots, because you cannot stir. But if you are taking the candy ...


3

When heated, sugar will caramelize and turn into caramel. No other ingredients are required. According to Harold McGee in On Food and Cooking published by Scribner, 2004, p. 688: Caramel is first of all the brown, sweet, aromatic syrup produced in caramelization, which may be used as a coloring and/or flavoring ingredient in many preparations. But ...


3

You can freeze caramel, but I don't think that is your best option. I think your best option is to pour the caramel while it is still warm enough to pour into equal sized disks, and let it stiffen naturally. Use a silpat or a lightly greased surface. To do so would take some practice, but once you have it down, you should be able to do it pretty easily and ...



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