Candy made by cooking sugar until it reaches 170°C (340°F). It has a golden brown color and a distinct "caramelized" flavor.
Questions tagged [caramel]
90 questions
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What is meant by "skim" a caramel?
I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe:
Put the sugar (100g) in a pan with 1 tbsp cold water and set over a low heat until it has melted.…
Sanchises
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Dry caramel 'curdles' when adding hot heavy cream
I was making some caramel sauce today.
A simple recipe: 200g sugar (I used demerara), 500g cream (35% fat).
I dry caramelized the sugar under medium-low heat, stirring until all lumps dissolved and the caramel was all fluid and a deep amber.
At the…
Fimpellizzeri
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What is the Key Difference Between Nougat and Meringue?
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
kelin
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Caramel fudge pieces into sauce?
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
Lilly
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Suggestion for re-use of slightly burned caramel sauce / Lokum
I was trying to make some Lokum, a turkish gelly sweet.
You put together a sugar sauce and a mix of cornstarch and water to do it.
I realized too late that the sugar sauce almost burned, and now the whole dough has a bitter/slightly burned taste.
Do…
Federico Dorato
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What are some ways to make caramel thin?
I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries.
However i'd like to know how to make caramel thin, because i'll be drizzling it over the dish and the…
Netherzapdos
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How to keep caramel from hardening prematurely?
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for how to keep caramel in a soft and gooey state, so…
user63184
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What is the function of salt in chocolate?
Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets:
To the food simpleton that I am, adding salt to chocolate and caramel seems…
user1803551
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How do I fix grainy and chewy caramel corn?
I made caramel corn and it came out grainy & chewy. How do I fix it?
El sheldon
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My caramels sugared but I don't want to throw them away. Is there any way I can reheat the sugared mess and turn it into a caramel sauce?
My caramels sugared but I don't want to throw them away. Is there any way I can reheat the sugared mess and turn it into a caramel sauce? I am determined not to waste this great taste but want to lose the lousy texture.
user52708
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What's the purpose of syrup in toffee apples?
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar.
My question is: What is purpose of the syrup? If it's just for flavour, then how does it affect the flavour?
I realize…
olafure
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How long can melted salted caramel last?
I melted the salted caramel today and I need it in school on friday. Today is Sunday. I wonder how long can it last beacause I'm scared it wont last more than 3 days.
Minnie20
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what's the difference between canned milk and heavy cream when making caramel
I have two recipes for making caramel. One I use for caramel corn, the other for caramel apples and caramel we dip in chocolate. They seem the same to me but my mother and wife insist they are different. One of them includes corn syrup as well. Here…
KMerrell
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How long can bagged caramel popcorn be at room temp?
The caramel sauce has 1c sugar, 6T butter and .5c cream. Sauce boiled 8-12 minutes; poured over popcorn and baked at 250 degrees for 15 minutes. This sauce recipe would cover 8-10 qts of popcorn.
The original recipe states that the caramel sauce…
Victoria
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Bitter shortbread - what to do with it?
Yesterday I did a batch of shortbread but the cookies have a tangy, almost bitter after taste. Initially I thought the culprit was the lactose-free butter I use, now I know it's probably because the sides of the shortbread browned a bit.
I think I…
LissaC
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