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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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20 votes
4 answers
4k views

How do I get caramels to turn out grainy?

Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father thinks they taste good but that the ...
Laura Thomas's user avatar
15 votes
3 answers
4k 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 ...
ariola's user avatar
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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 ...
Asker's user avatar
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10 votes
3 answers
8k 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 ...
ho ho ho's user avatar
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10 votes
6 answers
5k views

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....
Michael Natkin's user avatar
8 votes
2 answers
36k views

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 ...
Jay's user avatar
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8 votes
1 answer
4k 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 ...
Albert Hendriks's user avatar
7 votes
3 answers
10k 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, ...
bornfromanegg's user avatar
6 votes
3 answers
2k views

How can I make orange caramel sauce?

I'm planning to make a chocolate orange cake and fancied making an orange caramel sauce to go with it. My plan is to make a caramel sauce by heating up butter and sugar in a pan , stirring all the ...
Sam Holder's user avatar
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6 votes
2 answers
39k views

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
bird's user avatar
  • 378
6 votes
2 answers
745 views

What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
anja's user avatar
  • 89
6 votes
1 answer
228 views

Caramel Coating producing inconsistent results

I have been experimenting with a recipe for Caramel Coated Pecans. The problem I have been experiencing is that (I believe) the instructions are too general. The first time I used a 'larger' sauce ...
Cos Callis's user avatar
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6 votes
1 answer
2k 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.
Cattalion's user avatar
6 votes
3 answers
4k views

Is there a technique to making Caramel in a Microwave oven?

I've made it on the stove top: sugar, corn syrup ect..but wanted to try it in the microwave - any tips on cooking times, techniques?
AttilaNYC's user avatar
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6 votes
1 answer
1k 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 ...
Thomas DeSilva's user avatar
6 votes
1 answer
990 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 ...
Mary Jo's user avatar
  • 61
5 votes
5 answers
28k 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 ...
kitukwfyer's user avatar
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5 votes
4 answers
8k views

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. ...
Kate's user avatar
  • 51
5 votes
1 answer
16k 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 ...
user79008's user avatar
5 votes
3 answers
1k views

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 ...
Paul Roub's user avatar
  • 151
5 votes
2 answers
847 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 ...
Rebecca Rosen's user avatar
5 votes
2 answers
8k views

Substituting skim milk for whole milk in a caramel recipe

I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for the whole milk?
Computerish's user avatar
  • 2,255
5 votes
5 answers
30k 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-...
Tom Robinson's user avatar
4 votes
4 answers
33k 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 ...
Jeff's user avatar
  • 197
4 votes
2 answers
355 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!
asi's user avatar
  • 107
4 votes
3 answers
6k 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 ...
Daria Morozov's user avatar
4 votes
3 answers
3k 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 ...
Adrian Carolli's user avatar
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 ...
viraptor's user avatar
  • 183
4 votes
2 answers
439 views

What is hot raspberry puree?

I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how is this different from raspberry juice? ...
Computerish's user avatar
  • 2,255
4 votes
1 answer
597 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 ...
Trilliun's user avatar
  • 178
4 votes
1 answer
2k views

Suggestions for caramel from dark brown (muscovado) sugar?

I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar. ...
Steven Stadnicki's user avatar
4 votes
1 answer
407 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 ...
Stef Morgan's user avatar
4 votes
1 answer
2k 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 ...
Lety Gomez's user avatar
4 votes
1 answer
5k 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: ...
Amateur Candyholic's user avatar
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
3 votes
2 answers
844 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 ...
Mark Votaw's user avatar
3 votes
2 answers
13k views

Shelf life of a caramel apple?

How long will the apple in a caramel apple stay crisp once it's been dipped in warm caramel? Are there any tricks to extend its shelf life? Let's assume we're starting with a large fresh Granny ...
Ryan Elkins's user avatar
  • 6,203
3 votes
1 answer
457 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 ...
Batman's user avatar
  • 1,967
3 votes
2 answers
4k 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?
Charvi bansal's user avatar
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 ...
Lou's user avatar
  • 163
3 votes
1 answer
472 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. ...
Brandon Myers's user avatar
3 votes
1 answer
92 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 ...
wearashirt's user avatar
  • 1,370
3 votes
2 answers
50k 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 ...
Brooke's user avatar
  • 1,404
3 votes
2 answers
5k views

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 ...
Tomas Buteler's user avatar
3 votes
2 answers
157 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 ...
Adrian S's user avatar
3 votes
1 answer
478 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....
Sven's user avatar
  • 1,969
2 votes
4 answers
8k 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 ...
kelin's user avatar
  • 133
2 votes
5 answers
58k 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 ...
Lucy's user avatar
  • 21
2 votes
3 answers
11k views

How to caramelize white sugar without burning it?

Last day I was trying to caramelize sugar to make sugar cage. I start of by adding lots of sugar into small amount of water.After that started heating it. After few minutes it started to bubbling and ...
Neer's user avatar
  • 143
2 votes
3 answers
1k 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 ...
luckynumber3.com's user avatar