Questions tagged [caramel]
Candy made by cooking sugar until it reaches 170°C (340°F). It has a golden brown color and a distinct "caramelized" flavor.
91
questions
15
votes
3
answers
3k
views
Making caramel sauce with yogurt instead of milk
One style of caramel recipe dissolves sugar in cream or milk and heats that until it browns. Is there any reason this wouldn't work with yoghurt? Is there a known such recipe? It's impossible to ...
- 579
0
votes
1
answer
352
views
what is the difference between werthers soft and chewy candies
What is the difference between Werthers soft caramels and chewy caramels? I have also seen "soft and chewy". Are those different than those other two?
- 19
1
vote
2
answers
285
views
what's the difference between canned milk and heavy cream when making caramel
I have two recipes for making caramel. One I use for caramel corn, the other for caramel apples and caramel we dip in chocolate. They seem the same to me but my mother and wife insist they are ...
- 11
1
vote
0
answers
70
views
How long can bagged caramel popcorn be at room temp?
The caramel sauce has 1c sugar, 6T butter and .5c cream. Sauce boiled 8-12 minutes; poured over popcorn and baked at 250 degrees for 15 minutes. This sauce recipe would cover 8-10 qts of popcorn.
...
- 11
2
votes
0
answers
138
views
How to correct grainy caramel corn?
I have never had trouble with this simple recipe for caramel corn until now so it is a mystery. Everything looked great(smooth consistency and taste) as I was mixing it with the popcorn right up ...
- 21
0
votes
1
answer
83
views
Max temperature for liquid caramel
I'm trying to figure out what's the max temperature that an already caramelized sucrose solution can be heated to, so it remains liquid after cooling and its thicknes is maximized.
- 63
10
votes
3
answers
6k
views
Is adding butter to caramel sauce essential?
I doubt that omitting butter in caramel sauce will have a significant effect on the texture or the taste of the caramel sauce. May I know about the reasons of adding butter inside? The aim of the ...
- 103
0
votes
4
answers
366
views
What are the layers in this cake?
I want to make this cake (image below), but I can’t figure out the third layer.
Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but what is the caramel-like layer?
Can anyone ...
- 1,099
1
vote
2
answers
608
views
Bitter shortbread - what to do with it?
Yesterday I did a batch of shortbread but the cookies have a tangy, almost bitter after taste. Initially I thought the culprit was the lactose-free butter I use, now I know it's probably because the ...
- 389
2
votes
1
answer
191
views
What is meant by "skim" a caramel?
I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe:
Put the sugar (100g) in a pan with 1 tbsp ...
- 241
4
votes
2
answers
325
views
how to make "Creme Caramel" coffee flavored?
I tried it Vietnam 3 years ago.
I prefer the Vietnamese version, there they made it with coffee flavored liquid on top
Thanks!
- 107
7
votes
3
answers
7k
views
How can I thicken/firm up this caramel?
At the weekend, I made millionaire shortbread according to the recipe in Nigella Lawson's "How To Be a Domestic Goddess" (the full recipe is below for completeness). For the caramel part, ...
- 246
3
votes
1
answer
313
views
Caramel Sauce Hard Crack
Every time I have tried to make caramel sauce (with the wet method) it has been going fine during carmelization, but then everything just seizes up into a rock when I try add in the cream and butter. ...
- 243
0
votes
1
answer
127
views
What is a good technique for making a very small amount of caramel?
By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
- 2,406
0
votes
2
answers
568
views
How to "harden" sugar caramel?
Is there anything can be done such that the caramel becomes structurally strong. i.e. less brittle to external pressure without changing its shape?
Edit: I am building a dessert miniature, and need ...
1
vote
0
answers
75
views
Using chocolate for caramel instead of butter
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn like caramel?
Please suggest me if there ...
- 11
3
votes
2
answers
2k
views
Making salted caramel popcorn - how can I remove the bitter flavour?
We've been following a Gordon Ramsay video to make salted caramel popcorn a couple of times, and it usually turns out pretty nice, except that the salted caramel has got a distinct bitter taste. I ...
- 163
1
vote
1
answer
1k
views
How does the caramel in creme caramel stay liquid?
Recently, I made a creme caramel, and it came out fine. The recipe used made the caramel sauce by cooking water (30ml) and sugar (55g), then adding water (30ml) again when the caramel looks good. I ...
- 1,739
0
votes
1
answer
1k
views
Why caramel crystallize after adding butter?
This weekend I tried making salted caramel following a recipe from Bon Appetit's Test Kitchen (The caramel part from https://www.bonappetit.com/recipe/salted-caramel-chocolate-tart).
I noticed a ...
- 153
5
votes
1
answer
13k
views
Caramel Sauce vs Caramel Syrup
Specifically, what is the difference between caramel sauce and caramel syrup? Whenever I see someone make a caramel mocha latte or any caramel coffee, they either flavor it with the sauce or with the ...
- 51
2
votes
1
answer
2k
views
Dry caramel 'curdles' when adding hot heavy cream
I was making some caramel sauce today.
A simple recipe: 200g sugar (I used demerara), 500g cream (35% fat).
I dry caramelized the sugar under medium-low heat, stirring until all lumps dissolved and ...
- 661
4
votes
3
answers
5k
views
The role of fat (butter, oil) in caramel-required recipes?
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
1
vote
2
answers
2k
views
What is the Key Difference Between Nougat and Meringue?
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
- 133
2
votes
1
answer
1k
views
Caramel without stirring or burning
Every Christmas I make caramels for family, friends, and neighbors. And every year I'm stuck with the same choice. Stir the sugar mixture while it boils to prevent sticking and burning but end up with ...
- 123
2
votes
4
answers
7k
views
How to stabilize soft nougat?
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flour into nougat, or make it ...
- 133
0
votes
1
answer
8k
views
How to make microwaved condensed milk caramel sauce properly?
When I tried making, but it always necomes pieces, and if I continue to turn it into a caramel brown colour, very dry, and turns into candy. What is the a recipe for making a caramel sauce in a ...
6
votes
1
answer
907
views
Caramel made with coconut milk tastes burnt
I'd like to be able to make caramel without using any dairy products for my friends and family who are lactose intolerant or vegan. Usually when I make caramel, I use a recipe close to this one with a ...
- 161
0
votes
0
answers
2k
views
Can you freeze caramel sauce? [duplicate]
As caramel sauce makes everything better from cakes to brownies, cookies even enhances the flavor of popcorn. I am thinking to make caramel sauce and freeze it, so it can be used as and when required. ...
- 1,493
4
votes
1
answer
358
views
Can I make caramel sauce with crystalline fructose?
I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar.
I know (in theory) that fructose caramelizes at a lower temp than regular sugar, but I'm not ...
- 41
1
vote
1
answer
161
views
Caramel fudge pieces into sauce?
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
- 13
1
vote
0
answers
56
views
Suggestion for re-use of slightly burned caramel sauce / Lokum
I was trying to make some Lokum, a turkish gelly sweet.
You put together a sugar sauce and a mix of cornstarch and water to do it.
I realized too late that the sugar sauce almost burned, and now the ...
- 111
4
votes
4
answers
2k
views
Sweetener for caramel
I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify.
Various sweeteners I've seen in the ...
- 183
2
votes
0
answers
286
views
What's the best way to caramelize a large amount of sugar?
I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that would be about 11 batches.
Is there a ...
- 61
4
votes
2
answers
2k
views
Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
- 171
1
vote
0
answers
65
views
What are some ways to make caramel thin? [duplicate]
I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries.
However i'd like to know how to make caramel thin, because i'...
- 11
6
votes
2
answers
698
views
What is the difference between toffee and caramel?
I always wondered and hope someone here can clear it up for me.
- 89
2
votes
5
answers
55k
views
How can I fix my caramel sauce?
I just made caramel sauce using 1 1/2 cup brown sugar, 3/4 cup butter, and 1/2 cup milk. I was supposed to use 1/4 cup milk but i poured in extra by accident so I doubled the other ingredients. But my ...
- 21
1
vote
2
answers
3k
views
How to keep caramel from hardening prematurely?
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for ...
- 11
0
votes
2
answers
102
views
How can a burned sugar caramel icing be doubled?
My icing recipe yields enough for a three layer cake. It covers between layers, sides,and top of cake. I would like to use 4 layers, so how would I do that? Ingredients are: white sugar, water, butter,...
- 1
1
vote
4
answers
9k
views
What is the function of salt in chocolate?
Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets:
To the food simpleton that I am,...
- 121
5
votes
5
answers
26k
views
Why do I have lumps in my caramel? (NOT crystallized sugar.)
There are a lot of caramel questions. Hopefully I'm not repeating anyone...
I've made caramel sauce several times with the recipe from Sally's Baking Addiction. (But using a different beginning ...
- 5,204
0
votes
1
answer
2k
views
can whole milk with corn starch be used to make caramel sauce?
I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content of whole milk being too low,....so I was ...
- 1
3
votes
2
answers
99
views
Caramel Apple cocktail garnish
I am a bartender who has little experience using caramel. I want to use caramel as a garnish by dipping dehydrated apple slices in it. How do I create a "dripping effect" on the dehydrated apple ...
- 31
1
vote
1
answer
6k
views
How do I fix grainy and chewy caramel corn?
I made caramel corn and it came out grainy & chewy. How do I fix it?
- 11
2
votes
1
answer
2k
views
Attempt to make praline paste failed -- what should I do differently?
I attempted this recipe:
70 g hazelnuts
100 sugar
1 pinch salt
Toast nuts at 400 F for 10 mins.; let cool.
Put sugar in a heavy-bottomed saucepan and render into caramel over medium-low heat.
...
- 1,572
-1
votes
1
answer
2k
views
Making caramel on glass top stoves
Why can't I make caramel or toffee on my glass topped stove? I have tried different pans, different thermometers, stirring, not stirring, different recipes, different temperatures. It turns out ...
1
vote
1
answer
2k
views
My caramels sugared but I don't want to throw them away. Is there any way I can reheat the sugared mess and turn it into a caramel sauce?
My caramels sugared but I don't want to throw them away. Is there any way I can reheat the sugared mess and turn it into a caramel sauce? I am determined not to waste this great taste but want to lose ...
- 11
2
votes
0
answers
2k
views
How long may I preserve a caramel sauce?
How long can I preserve in the fridge a sauce made of 11 oz. caramel, 1/2 cup butter and 2 T cream?
11
votes
3
answers
5k
views
If cookies are made with enough sugar, will they just be chewy caramel?
If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookies and instead be chocolate chips ...
- 433
6
votes
1
answer
949
views
Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?
I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making the caramel filling from sugar, sugar ...
- 61