‘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.
Temperature matters when making caramel. How hot the liquid mixture gets will determine its consistency once it cools. Typically, recipes will provide temperature guidelines, which is why it's helpful to have a thermometer on hand to quickly and accurately evaluate your caramel.
For the "dry" caramel method, you simply heat the sugar in an empty pan until melted and caramelized. It's quick and direct, but the risk is that some parts of the sugar melt faster than others, and can burn before the rest had made it even to light amber.
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).
To make a perfect easy caramel every-time, simply add one or two drops of vinegar and just enough water to wet the sugar. The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have.
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.
Sometimes during this phase the cold fatty additions make the sugar mixture seize up. That can result in chunks of hardened, candy-like caramel and it can be discouraging. Avoid this by using room temperature butter and cream so the temperature contrast isn't as great.
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.
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