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Questions tagged [caramel]

Candy made by cooking sugar until it reaches 170°C (340°F). It has a golden brown color and a distinct "caramelized" flavor.

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How do I get caramels to turn out grainy?

Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father thinks they taste good but that the texture is all wrong. He liked the gritty/grainy…
Laura Thomas
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If cookies are made with enough sugar, will they just be chewy caramel?

If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookies and instead be chocolate chips embedded in chewy caramel? In other words: At what point…
Asker
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How do I control the temperature of burnt sugar?

I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until it is past amber and getting almost black. Making this is such a high-wire act though,…
Michael Natkin
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Is adding butter to caramel sauce essential?

I doubt that omitting butter in caramel sauce will have a significant effect on the texture or the taste of the caramel sauce. May I know about the reasons of adding butter inside? The aim of the caramel sauce is to act as the chocolate ganache drip…
ho ho ho
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Is it possible to make caramel that does not taste sweet?

Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or theoretically possible to remove the sugar from the…
Albert Hendriks
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How to make caramel sauce that doesn't taste bitter?

Tonight I made a simple caramel sauce by using: 1 cup granulated sugar 6 tbsp butter 1/2 cup cream I caramelized the sugar (without any water), stirring constantly. When it was fully melted and had no lumps in it, I put in my butter and stirred…
Jay
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How can I thicken/firm up this caramel?

At the weekend, I made millionaire shortbread according to the recipe in Nigella Lawson's "How To Be a Domestic Goddess" (the full recipe is below for completeness). For the caramel part, Nigella uses a microwave and the instructions are as…
bornfromanegg
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Caramel made with coconut milk tastes burnt

I'd like to be able to make caramel without using any dairy products for my friends and family who are lactose intolerant or vegan. Usually when I make caramel, I use a recipe close to this one with a few small alterations: I substitute 1/2 cup of…
Thomas DeSilva
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What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
anja
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How can I make orange caramel sauce?

I'm planning to make a chocolate orange cake and fancied making an orange caramel sauce to go with it. My plan is to make a caramel sauce by heating up butter and sugar in a pan , stirring all the time until a golden caramel and then adding…
Sam Holder
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Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?

I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making the caramel filling from sugar, sugar syrup, corn syrup, and pure glucose but all of these…
Mary Jo
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Is there a technique to making Caramel in a Microwave oven?

I've made it on the stove top: sugar, corn syrup ect..but wanted to try it in the microwave - any tips on cooking times, techniques?
AttilaNYC
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When a recipe calls for 'individually wrapped caramels', are these soft caramels (e.g. Jersey caramels) or hard candies (like werthers cream candies?)

I am in Australia but the recipes are from the US. I can't seem to find out what kind they would be.
Cattalion
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Caramel Coating producing inconsistent results

I have been experimenting with a recipe for Caramel Coated Pecans. The problem I have been experiencing is that (I believe) the instructions are too general. The first time I used a 'larger' sauce pan and I ended up with something that was more…
Cos Callis
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Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a quick Google search and a few sites said I could…
bird
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