Old Fashioned Caramel Candy Recipe | MasalaHerb.com (2024)

FAQs

Why are homemade caramels hard? ›

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

Why add cream of tartar to the sugar syrup? It's extra insurance against the syrup crystallizing. Many readers successfully make this sauce without it; but if you ever find yourself dealing with crystallized (instead of smooth) syrup, be sure to add the cream of tartar next time around.

Add acid. Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

Homemade caramel candies don't need to be stored in the fridge, as long as they're wrapped well to be kept free of moisture. You can leave the caramels out at room temperature, tucked away from heat or light, and they'll stay fresh for six to nine months.

Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Instead of stirring, you gently swirl the melted sugar around in the pan to keep it moving and avoid burn spots. The agitation of stirring can cause the sugar to grab on to any unmelted crystals on the sides of the pan, and crystallization, or chunks of sugar, form in your caramel and they won't melt.

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

Just a half teaspoon of lemon per cup of sugar will prevent crystals from forming and ensure that your caramel remains smooth and velvety. You can add the lemon juice to the dry sugar when you put it in your melting pot.

There are two basic methods of making caramel – wet and dry; the basic difference between the two methods being water. Essentially both methods are heating sugar, then adding fat (butter and cream, typically); but the wet uses water to dissolve the sugar faster.

Should caramel be made with white or brown sugar? ›

Sugar Note: Most chefs say that only granulated sugar can be successfully caramelized; other sugars — such as brown sugar and unrefined sugar such as cane sugar — contain impurities that can inhibit caramelization. It's those impurities that can burn before the sugar has time to caramelize.

The caramelization process happens quick, and you want to be there when it's time to remove it from the heat. From golden, the mixture will continue to darken. Pull you pan off of the heat when you see the mixture turn to the color of a shiny copper penny. That's how you know it's done!

Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature. Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year. However, the texture may change slightly upon thawing.

Caramels freeze really well since they don't develop freezer-burn like a lot of foods. For the best texture, use the caramels within a year. You can safely freeze the caramels for more than a year, but the texture might change.

If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream. Prevent this by gently swirling the sugar around as it melts, while holding the pan's handle, instead of using a utensil to stir it.

If you were to pour the caramelized sugar onto a sheet, it would harden like, well, hard candy. We want chewy, gooey caramels! For that, we need to introduce two things: liquid and interference. Caramelized sugar is at the “caramel stage” of candy-making, meaning it has no water in it—it is 100% sugar.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking.