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Caramel

  • 30-01-2020 05:27PM
    #1
    Hannibal_Smith
    Moderators, Society & Culture Moderators, Paid Member Posts: 7,641 Mod ✭✭✭✭


    I am the Goldilocks of caramel. First verson was too runny. Second verson is like a toffee sweet.

    I looked online and cooked it for too long the second time.

    The recipe said to bring it to the boil and simmer for 6-8 mins, stirring continuously. 6-8 minutes was too short, hence the runny caramel. So the second time i waited to make sure it was very thick, which took 25 mins. And I've made a very nice toffee sweet :D .

    The videos and pictures ive looked at online are either very pale or very dark, like my two versions and I'm reluctant to trust them.

    The right setting is somewhere between 8 and 24 mins, but where? Is there a test i can do to know when it's right?


Comments

  • #2
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    It’s more about temperature than time, so using a sugar thermometer would be your best bet. Sounds like you’re aiming for “soft ball” to “firm ball” stage, so 235F to 250F would be the temperature range you’d be looking to get to.

    Some places use “caramel” to mean like a Werther’s Original, which is probably what happened the second time!


  • #3
    Hannibal_Smith
    Moderators, Society & Culture Moderators, Paid Member Posts: 7,641 Mod ✭✭✭✭Hannibal_Smith


    Great. I'll get a sugar thermometer. Thank you Faith


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