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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.

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30 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 flower into nougat, or make it ...
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1answer
72 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 ...
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0answers
125 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 ...
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0answers
31 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. ...
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1answer
63 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 ...
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1answer
80 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?
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0answers
44 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 ...
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1answer
120 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 ...
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0answers
70 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 ...
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0answers
161 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. ...
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0answers
30 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'...
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2answers
226 views

What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
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3answers
12k 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 ...
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2answers
784 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 ...
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2answers
55 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,...
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4answers
4k 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,...
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2answers
4k 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. For some reason, though, whenever I ...
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1answer
769 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 ...
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2answers
75 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 ...
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1answer
3k 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?
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1answer
262 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. ...
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1answer
438 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 ...
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1answer
197 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 ...
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0answers
380 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?
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3answers
4k 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 ...
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1answer
445 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 ...
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1answer
167 views

Scraping Caramel for Flan

America's Test Kitchen proposes the following recipe as their "Perfect Latin Flan" (pg. 785, The Complete America's Test Kitchen Cookbook 2001-2016): This recipe should be made at least 1 day ...
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1answer
752 views

Caramels turn out too sweet

I've tried a recipe for caramels that turns out too sweet for my own liking. I substitute agave syrup for corn syrup because it's an invert sugar and I can't find glucose or corn syrup in my area. The ...
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3answers
525 views

How do I make a caramel disk?

I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I ...
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2answers
6k views

Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?

I want to know what is the extra step that make the difference between: Caramel Sauce; Soft Caramel; Chewy Caramel. I will take Christophe Michalak recipe: 100 g sugar; 100 g cream; 20 g butter. ...
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2answers
1k views

Caramel sauce tastes too sugary what went wrong

I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready. When ...
2
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1answer
71 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
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1answer
2k views

Is it possible to make caramel that does not taste sweet?

Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or ...
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2answers
1k views

Caramel with sugar granules

I made caramel with condensed milk one month ago. Now I want to use it again, but it has sugar granules on it. So what should I do to make it smooth again?
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2answers
340 views

What is real caramel?

This comment suggests something about the true definition of "caramel": Actually, caramel is not made with "milk and/or cream, butter, and sometimes vanilla". While US recipes are fond of adding ...
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1answer
266 views

How do I make soft caramel for homemade Caramel Apples?

I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I make a nice caramel that is not hard to ...
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1answer
84 views

What's the purpose of syrup in toffee apples?

The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpose of the syrup? If it's just for flavour,...
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2answers
811 views

How long can melted salted caramel last?

I melted the salted caramel today and I need it in school on friday. Today is Sunday. I wonder how long can it last beacause I'm scared it wont last more than 3 days.
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2answers
588 views

How can I make caramel that will hold its shape, without using refined sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that ...
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1answer
203 views

What is wrong with the pan in which I make my caramels, and what kind of pan should I be using? [duplicate]

I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot, and I think it holds the heat for too long, as the ...
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1answer
2k views

Vanilla fudge attempts turn into caramel

I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue whenever I go with a very simple recipe: ...
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1answer
147 views

Why didn't my apples caramelise?

Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like an interpretation of a real Tarte Tatin....
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4answers
19k views

How to choose a pan for making caramel?

Is there any noticeable difference in taste and texture when making caramel on a non-stick pan versus a normal pan? I have seen a few cooks making caramel on a stainless steel saucepan and others on ...
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2answers
1k views

Why does my caramel sauce fail?

Every now and then I make caramel sauce for this recipe by caramelizing sugar, but sometimes it either: Hardens Burns Doesn't have that nice caramel colour What are some tips to avoid the above ...
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2answers
27k views

Why doesn't my caramel sauce thicken?

The actual measurement of the caramel sauce is 50g sugar : 20g water. I divided it to 17g of sugar to 7g of water, but after following the necessary procedures the mixture doesn't boil, and nor does ...
2
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2answers
279 views

What is on top of this and how do you make it?

Chocolate fondant picture on yelp. As you can see this is a picture of a chocolate fondant. However what is on top of it? I have seen this many times.
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1answer
349 views

Best way to impart rum flavor in caramel candies?

I have a caramel candy recipe that uses spiced honey instead of corn syrup that I really love. I also have a caramel syrup recipe that uses rum and it was a huge hit with the family. I am hoping to ...
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2answers
31k views

How long can I store homemade caramel or butterscotch sauce?

I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most ...
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1answer
1k views

When a recipe calls for 'individually wrapped caramels', are these soft caramels (e.g. Jersey caramels) or hard candies (like werthers cream candies?)

I am in Australia but the recipes are from the US. I can't seem to find out what kind they would be.
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5answers
14k views

What causes curding in this case: heating milk with large quantities of sugar

Yesterday I decided to try to make dulce de leche or caramel. I did not follow a recipe: I was as curious to see what would happen as I was hungry for sweet, caramelised, milky sugar. I mixed semi-...