Five Fabulous Caramel Recipes (2024)

FAQs

How long does it take caramel to reach 245 degrees? ›

With my perfectly calibrated thermometer, I cook these perfect vanilla caramels to exactly 245 degrees. This will take about 30-45 minutes, depending on your stove and how you moderate the heat. At this temperature, they are soft but not stick-to-the-paper soft.

Technically caramels don't need to be refrigerated; but for ease of cutting and longest shelf life I always refrigerate. You'll get a bit of sweating when you take them in and out of the refrigerator, but that's OK. I like to place a layer of waxed paper, and then a layer of foil over the caramels before refrigerating.

The main ingredient in caramel is sugar. However, depending on the recipe you use, you may have to incorporate butter, heavy cream, water, or corn syrup as additional ingredients. High-quality, real caramel is always made with three basic ingredients and those are sugar, heavy cream, and butter.

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

The caramelization process happens quick, and you want to be there when it's time to remove it from the heat. From golden, the mixture will continue to darken. Pull you pan off of the heat when you see the mixture turn to the color of a shiny copper penny. That's how you know it's done!

This sweet sauce can be left out at room temperature for a few days, but because of the dairy incorporated into the sauce, it's best kept refrigerated. Plus, popping it in the fridge will keep your caramel sauce fresher for longer.

Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature. Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year. However, the texture may change slightly upon thawing.

The typical formula for caramels is C24H36O18 , so the elements of water have been removed from the sucrose.

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

The first recorded type of caramels were hard candies that date back to the 17th century. Early American settlers cooked sugar and water together to make quick treats for their children. The ingredients were simple and affordable, making caramel a staple in many early households.

What thickens homemade caramel? ›

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Stirring the sugar

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.

With wet caramel, you mix water and sugar and let it dissolve, then you let it sit and cook without touching it. With dry caramel, you cook it without any liquid and you stir it constantly until it dissolves and turns into an amber color.

Clip a candy thermometer to pot and continue to cook, over medium heat, stirring occasionally, until the temperature climbs to 240 F. This will take about 30 minutes. Once the temperature is reached, add the vanilla and stand back because the mixture will bubble up when you do so.

How long does it take caramel to set? Give your caramel at least two hours to set, or overnight if possible. You can also pop caramel into the fridge to help it set up faster. The caramel will sweat a little when brought out of the fridge, but will still taste fine.

Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from the heat when the caramel reaches 245°F to 250°F.