Cooking Stack Exchange
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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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Caramel without stirring or burning

Every Christmas I make caramels for family, friends, and neighbors. And every year I'm stuck with the same choice. Stir the sugar mixture while it boils to prevent sticking and burning but end up with grainy caramel, or don't store the caramel but…
richbai90
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How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flour into nougat, or make it harder in other ways. I want to preserve soft and…
kelin
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What's the best way to caramelize a large amount of sugar?

I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that would be about 11 batches. Is there a better way to caramelize larger amounts of sugar?
Burton Kent
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How can I fix my caramel sauce?

I just made caramel sauce using 1 1/2 cup brown sugar, 3/4 cup butter, and 1/2 cup milk. I was supposed to use 1/4 cup milk but i poured in extra by accident so I doubled the other ingredients. But my caramel sauce came out grainy and buttery, it…
Lucy
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Attempt to make praline paste failed -- what should I do differently?

I attempted this recipe: 70 g hazelnuts 100 sugar 1 pinch salt Toast nuts at 400 F for 10 mins.; let cool. Put sugar in a heavy-bottomed saucepan and render into caramel over medium-low heat. Combine ingredients in a food processor and process 3-5…
crmdgn
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How long may I preserve a caramel sauce?

How long can I preserve in the fridge a sauce made of 11 oz. caramel, 1/2 cup butter and 2 T cream?
Lisa.in.Moose
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How do I make a caramel disk?

I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I made a chewy caramel recipe, but spread it thin,…
luckynumber3.com
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Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?

I want to know what is the extra step that make the difference between: Caramel Sauce; Soft Caramel; Chewy Caramel. I will take Christophe Michalak recipe: 100 g sugar; 100 g cream; 20 g butter. What is the key step that will make the…
androidnation
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Caramel sauce tastes too sugary what went wrong

I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready. When finished the sauce looked like caramel and had the right…
user1605665
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Why doesn't my caramel sauce thicken?

The actual measurement of the caramel sauce is 50g sugar : 20g water. I divided it to 17g of sugar to 7g of water, but after following the necessary procedures the mixture doesn't boil, and nor does it thicken. Why is it so? I boiled for almost 30…
mylifeisalie
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What is on top of this and how do you make it?

Chocolate fondant picture on yelp. As you can see this is a picture of a chocolate fondant. However what is on top of it? I have seen this many times.
ShivamD
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How to caramelize white sugar without burning it?

Last day I was trying to caramelize sugar to make sugar cage. I start of by adding lots of sugar into small amount of water.After that started heating it. After few minutes it started to bubbling and suddenly it changed it colour to light brown and…
Neer
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How to achieve a thin caramel sauce/coating that stays fluid when refrigerated

I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sauce/syrup contains any butter/milk or not; if it's only made by sugar and water is OK. I…
Nick
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Turtle Caramel Turns to sugar

I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt & sweetened condensed milk heated to 248 degrees. They started out great nice & chewy, not too hard BUT after a week the caramel is turning grainy,…
user5362
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How to correct grainy caramel corn?

I have never had trouble with this simple recipe for caramel corn until now so it is a mystery. Everything looked great(smooth consistency and taste) as I was mixing it with the popcorn right up until I take it out of the oven to give it a stir. …
DKR
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