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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How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid.
I don't mind if the caramel sauce/syrup contains any butter/milk or not;...
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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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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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How do I control the temperature of burnt sugar?
I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until it is past amber and getting almost black....
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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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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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