Tips for Making Caramels (2024)

FAQs

Should you stir sugar when making caramel? ›

Swirl, don't stir: While slow, deliberate stirring will help the sugar dissolve evenly, you want to stop stirring once it has fully melted.

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.

The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have. lemon juice won't work as it will turn bitter as the sugar cooks. Alternatively, an invert sugar such as corn syrup or golden syrup will work beautifully.

This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.

The sugar crystals have jagged edges and, even after liquefying, want to regroup into a solid mass. Stirring a wet caramel encourages these crystals to hook up—and cause clumping.

To avoid burning your caramel, it's a matter of being vigilant. Once the sugar has melted, continue cooking it until it turns into a rich amber color. It should be removed from the heat source when it begins to smoke and foam a little around the edges.

Add acid. 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.

Caramel sauce thickens as it cool and when refrigerated. Yes, you can microwave it in 5 second intervals to make it more fluid. Stir well after each heating period.

Stirring the sugar

That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch. Instead, gently swirl the pan as you go and use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot. Read up on more tips for preventing crystallization, too.

Light Corn Syrup: This is an imperative ingredient that gives the caramel a softer, chewier consistency. Also, and more importantly, corn syrup helps prevent the cooking caramel from crystallizing into a gritty, grainy texture.

Why should sugar not be stirred when making caramel? ›

Making caramel requires avoiding stirring to prevent crystallization and ensure even heat distribution. Stirring disrupts the sugar's melting process, risking a grainy texture. However, dry caramel may allow gentle stirring to avoid hot spots. Patience and a hands-off approach are key to perfect caramel.

Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature.

Cut waxed paper for caramel wrappers -

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.