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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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 ...
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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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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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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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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 ...
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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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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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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 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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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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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 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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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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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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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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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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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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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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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 ...
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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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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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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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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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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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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 ...
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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 ...
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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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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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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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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 ...
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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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Turtle Caramel Turns to sugar
I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt & sweetened condensed milk heated to 248 degrees. They started out great nice & chewy, not too ...
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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 ...
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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?
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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?
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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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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. ...
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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 ...
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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 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?
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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 ...
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