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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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Best way to impart rum flavor in caramel candies?

I have a caramel candy recipe that uses spiced honey instead of corn syrup that I really love. I also have a caramel syrup recipe that uses rum and it was a huge hit with the family. I am hoping to merge the two and make a spiced caramel candy that…
Trilliun
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how to make "Creme Caramel" coffee flavored?

I tried it Vietnam 3 years ago. I prefer the Vietnamese version, there they made it with coffee flavored liquid on top Thanks!
asi
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What is hot raspberry puree?

I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how is this different from raspberry juice? I have a bag of frozen raspberries. Could I just…
Computerish
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The role of fat (butter, oil) in caramel-required recipes?

Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just melt the sugar per se? typical recipe scheme…
Daria Morozov
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Caramel Apple cocktail garnish

I am a bartender who has little experience using caramel. I want to use caramel as a garnish by dipping dehydrated apple slices in it. How do I create a "dripping effect" on the dehydrated apple slice? I need it to look "drippy", but also need it…
Adrian S
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Scraping Caramel for Flan

America's Test Kitchen proposes the following recipe as their "Perfect Latin Flan" (pg. 785, The Complete America's Test Kitchen Cookbook 2001-2016): This recipe should be made at least 1 day before serving. We recommend an 8.5 x 4.5 inch loaf plan…
Batman
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Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar caramelization via heating with water (up to 260 F on a…
wearashirt
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Caramel with sugar granules

I made caramel with condensed milk one month ago. Now I want to use it again, but it has sugar granules on it. So what should I do to make it smooth again?
Charvi bansal
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What is real caramel?

This comment suggests something about the true definition of "caramel": Actually, caramel is not made with "milk and/or cream, butter, and sometimes vanilla". While US recipes are fond of adding these things to caramel, they are not an essential…
Mark Votaw
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Why didn't my apples caramelise?

Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like an interpretation of a real Tarte Tatin. As instructed, I first made caramel (sugar &…
Sven
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How long can I store homemade caramel or butterscotch sauce?

I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most purposes, caramel and butterscotch sauces will…
Brooke
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Why does boiling cream have such a drastic effect on my salted caramel?

We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth consistency and a glossy finish. Our only problem…
Tomas Buteler
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Shelf life of a caramel apple?

How long will the apple in a caramel apple stay crisp once it's been dipped in warm caramel? Are there any tricks to extend its shelf life? Let's assume we're starting with a large fresh Granny Smith apple that's been partially impaled on a wooden…
Ryan Elkins
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Caramel Sauce Hard Crack

Every time I have tried to make caramel sauce (with the wet method) it has been going fine during carmelization, but then everything just seizes up into a rock when I try add in the cream and butter. This makes sense, since carmelization happens…
Brandon Myers
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Making salted caramel popcorn - how can I remove the bitter flavour?

We've been following a Gordon Ramsay video to make salted caramel popcorn a couple of times, and it usually turns out pretty nice, except that the salted caramel has got a distinct bitter taste. I think it's from the bicarbonate of soda - Gordon…
Lou
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