Tips for Making Caramels (2024)

FAQs

What not to do when making caramel? ›

Invert sugars such as honey, corn syrup, and glucose.

If caramels are too soft, that means the temperature didn't get high enough.

Dry caramel is quicker to make than wet caramel, but it's also trickier: Without additional liquid, the sugar can caramelize very quickly, burning before you realize it.

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).

Do not stir, but instead swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning. Watch it carefully to make sure it doesn't burn. The caramel is done when it's a deep amber color and all sugar lumps have dissolved.

When milk or butter is added before heating the sugar, the milk sugars themselves can caramelize, producing a slightly different flavor and texture. Adding milk or butter helps achieve a chewy caramel texture, as opposed to hard candy.

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.

If you want a thickener that will not alter the glossy color of the caramel, try tapioca flour (not pearls). Simply add small amount to your sauce to thicken it. Start with about 1 tsp (5 mL) and whisk it into the sauce until fully dissolved.

How do you keep caramel from getting grainy? ›

Add Moisture: If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.

It loses its moisture and turns back into a sugar crystal. If this crystal touches the melted mass, it causes a chain reaction and the caramel will seize up and become grainy. The easiest way to prevent crystallization is to avoid stirring the caramel. Instead, swirl the pan gently to help the sugar melt evenly.

Adding a little lemon juice or corn syrup also helps prevent crystalli... caramel recipe | TikTok.

The key to getting it right is to use soft caramels as opposed to hard. You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease.

Why is my sugar not caramelizing? If you don't add enough water, the sugar molecules will crystallize and become unstable when you turn off the heat. To fix this, add extra warm water to your pan and redissolve the sugar until it caramelizes.

As it cools, it will thicken. You will need to store the caramel sauce in the refrigerator, so it will firm up even more once chilled. Just bring it back to room temperature and microwave before drizzling or dipping!