Homemade Caramels Recipe (2024)

FAQs

What is the trick to making caramel? ›

“It's best to start a wet caramel over low heat until the sugar has dissolved, then increase the heat to medium for caramelization,” says Mel. “As the water evaporates, the sugar eventually caramelizes.” The wet method is used to take the caramel to various stages, including soft ball, firm ball, hard ball, etc.

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

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

While you can make a meringue without it, using cream of tartar is a good insurance policy that it won't weep. You can also use a pinch in whipped cream to help avoid it from deflating. Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking.

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.

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

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.

Increasing reducing sugars will add to the flavor and color of caramel – but too much can cause excessive stickiness. Check the pH of premix, water and other ingredients, including scrap, to identify excessive inversion as the problem. Caramel premix should have a neutral pH (6.8-7.0).

Some people like waked paper, I use cellophane. You can try cooking them a few degrees hotter if they are too soft. If the texture is good but they are too sticky, you an try more invert sugar and/or more butter.

Stirring the sugar

That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch. Instead, gently swirl the pan as you go and use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot. Read up on more tips for preventing crystallization, too.

Why does my homemade caramel taste bitter? ›

The temperature of the caramel can rise so rapidly that it is hard to keep it in the desired temperature range, shown above. As a result, the caramel could burn and taste bitter.

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.

Caramel is a candy created when sugar is heated to 340 degrees Fahrenheit (170 degrees Celsius). As sugar is heated slowly to this temperature, the molecules break down and form new compounds that have a deep, rich flavor and dark golden brown color.

There are two methods to make a caramel: dry and wet. In some instances, sugar is heated in a pan solo and allowed to melt, cook, and caramelize without the help of any other ingredient.

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.

Pouring caramel into an ungreased pan

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.