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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.

91 questions
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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 had no lumps in it, I put in my butter and stirred…
Jay
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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.
Cattalion
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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. This makes sense, since carmelization happens…
Brandon Myers
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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 caramel sauce came out grainy and buttery, it…
Lucy
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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
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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 hard BUT after a week the caramel is turning grainy,…
user5362
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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 cold water and set over a low heat until it has melted.…
Sanchises
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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 the lousy texture.
user52708
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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 different. One of them includes corn syrup as well. Here…
KMerrell
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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 recipe itself is 2 Cups sugar 1.5 cups corn…
Nir Glazer
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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?
Laurie
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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 to use caramelized sugar as structural support,…
Fermat's Little Student
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Making caramel on glass top stoves

Why can't I make caramel or toffee on my glass topped stove? I have tried different pans, different thermometers, stirring, not stirring, different recipes, different temperatures. It turns out scorched, rock hard, or, in the case of toffee, it…
Deb Hobert
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