Tips for Making Caramels (2024)

FAQs

Tips for Making Caramels? ›

You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer).

Add an inverted sugar: Adding an inverted sugar (like corn syrup, honey, etc.) keeps sugar from recrystallizing by diluting the sucrose molecules with glucose molecules. That's why a recipe like Mom's Caramels includes corn syrup.

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.

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

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.

You're Not Watching the Pot and the Syrup Got Too Dark

Caramel isn't one of those things you can set and forget—once the sugar starts to brown, the caramelization process happens quickly. If you're not careful, the sugar can burn and take on a bitter, unpleasant taste.

If your caramel becomes gritty or grainy, the sugar probably crystallized. If the melting sugar splashes up onto the sides of the pan, it quickly loses its moisture content and forms back into crystals. That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch.

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.

Why add vinegar to caramel? ›

This wee amount of acid prevents any crystallization—from subtle graininess to total disasters. In other words, it leads you toward the smoothest, shiniest, silkiest caramel sauce.

If you want a thickener that will not alter the glossy color of the caramel, try tapioca flour (not pearls). Simply add small amount to your sauce to thicken it. Start with about 1 tsp (5 mL) and whisk it into the sauce until fully dissolved.

Sometimes during this phase the cold fatty additions make the sugar mixture seize up. That can result in chunks of hardened, candy-like caramel and it can be discouraging. Avoid this by using room temperature butter and cream so the temperature contrast isn't as great.

Heat until the syrup reaches 240 to 245 degrees Fahrenheit. The lower the temperature, the softer the resulting caramels will be.

Just a half teaspoon of lemon per cup of sugar will prevent crystals from forming and ensure that your caramel remains smooth and velvety. You can add the lemon juice to the dry sugar when you put it in your melting pot.

This wee amount of acid prevents any crystallization—from subtle graininess to total disasters. In other words, it leads you toward the smoothest, shiniest, silkiest caramel sauce.