‘Tis the season to make all things sweet–cookies, cakes and candies. Yes, even candies–those “sometimes tricky” treats that make the holiday so special.
Aunt Emily’s Caramels is one of our most searched, saved and pinned recipes. It has a 5-star rating for a good reason; it makes, classic, buttery caramels you will want year after year. Caramel recipes are relatively straightforward. They typically have a short set of ingredients and directions. That said, attention to detail makes the difference between soft, chewy caramels that almost melt in your mouth and something that will require an emergency trip to the dentist.
Temperature is the key in candy making. The most reliable way to know the temperature of the sugar syrup in the pan is with a candy thermometer. A candy thermometer can be purchased at most big box stores, groceries stores or kitchen supply shops. It is important to check your thermometer occasionally to make sure it is accurate. The easiest way to do this is to place the thermometer in boiling water. If it registers 212°F or 100°C, you are good to go. If not, it is time to replace it.
If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan.
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. Details on how to use this method can be found here.
Occasionally, caramels might end up with a grainy texture. This is usually caused by sugar crystals stuck to the side of the pan that didn’t get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.The easiest way to prevent this from happening is to brush down the insideof the pan with a little water once the mixture comes to a boil. This will wash any stray sugar crystals back down into the hot mixture and prevent them from interfering with cooling later.
If you have additional candy making questions, you can check out this link for more information. Armed with a little extra know-how, you can confidently make homemade caramels a new family holiday tradition.
Adding an acid like lemon juice is another way to prevent sucrose from crystallizing. The cream and butter also act as “interfering agents” as the milk proteins in both help to prevent crystal formation. Ingredients such as vanilla, flavorings, salt, and nuts (or baking soda for caramel corn) are all added at the end.
The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have. lemon juice won't work as it will turn bitter as the sugar cooks. Alternatively, an invert sugar such as corn syrup or golden syrup will work beautifully.
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. Details on how to use this method can be found here.
The sugar crystals have jagged edges and, even after liquefying, want to regroup into a solid mass. Stirring a wet caramel encourages these crystals to hook up—and cause clumping.
Essentially both methods are heating sugar, then adding fat (butter and cream, typically); but the wet uses water to dissolve the sugar faster. The drawback with wet caramel is that it can easily crystallize on the sides of the pan, which is disastrous for your caramel. The method I prefer is the dry method.
Caramel is sticky business, and if you're making candies, pouring it into an ungreased pan is a huge mistake. It will be difficult (or maybe impossible) to get out! Make life easier by lining your pan with parchment paper and coating it with a layer of baking spray to keep the candy from sticking.
Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
