Skip to main content

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.

7 questions with no upvoted or accepted answers
Filter by
Sorted by
Tagged with
4 votes
2 answers
3k 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. ...
A Barron's user avatar
  • 171
2 votes
0 answers
284 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 ...
DKR's user avatar
  • 21
2 votes
0 answers
314 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 ...
Burton Kent's user avatar
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?
Lisa.in.Moose's user avatar
1 vote
0 answers
152 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. ...
Victoria's user avatar
1 vote
0 answers
77 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 ...
The Kesari's user avatar
1 vote
0 answers
58 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 ...
Federico Dorato's user avatar