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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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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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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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 ...
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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 ...
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Is the caramel recipe wrong, or is it my technique?
Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly.
And in both cases, the caramel seemed to come together ...
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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?
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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 ...
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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.
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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 ...
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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.
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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 ...
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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 ...
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How to make caramel sauce that doesn't taste bitter?
Tonight I made a simple caramel sauce by using:
1 cup granulated sugar
6 tbsp butter
1/2 cup cream
I caramelized the sugar (without any water), stirring constantly. When it was fully melted and ...
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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 ...
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Why does boiling cream have such a drastic effect on my salted caramel?
We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth ...
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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!
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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 ...
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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 ...
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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 ...
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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 ...
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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, ...
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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. ...
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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 ...
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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 ...
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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 ...
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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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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 ...
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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 ...
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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 ...
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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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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 ...
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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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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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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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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?
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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 ...
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Why do my caramels turn out hard in the center?
I have made several batches of homemade caramels, and they have all turned out the same - soft around the edge of the 9x13 pan I use to cool them and hard as a rock in the center of the pan. ...
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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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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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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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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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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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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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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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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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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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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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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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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-...
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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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