CARAMEL (TROUBLESHOOTING) RECIPES
CARAMELS RECIPE | ALLRECIPES
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 4 to 5 dozen caramels
Number Of Ingredients 7
Steps:
- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Nutrition Facts : Calories 114.6 calories, CarbohydrateContent 14.8 g, CholesterolContent 20.2 mg, FatContent 6.3 g, ProteinContent 0.5 g, SaturatedFatContent 4 g, SodiumContent 30.4 mg, SugarContent 10.7 g
CREAMY SOFT CARAMELS RECIPE: HOW TO MAKE IT
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.—Sharon Struthers, Belgrade, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 70 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 28mg sodium, CarbohydrateContent 12g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1/2 starch
THE SCIENCE OF CARAMEL (+ RECIPE AND TROUBLESHOOTING ...
From foodcrumbles.com
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HOW TO MAKE CARAMEL (TROUBLESHOOTING GUIDE & VIDEO)
Jul 23, 2019 · Stand back as it will bubble up once you add water. Then, over low heat, let the pot simmer away for 5 to 10 minutes. This will dissolve the sugar and dilute the caramel. Once the sugar has dissolved and you have a watery caramel you can then pour it down the sink without worrying about it setting in your drain.
From biggerbolderbaking.com
From biggerbolderbaking.com
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10 COMMON CARAMEL MISTAKES—AND HOW TO FIX THEM
Dec 03, 2020 · Many recipes finish by adding water, cream or butter to add rich flavor to the caramel, which can cause the melted sugar to spit and jump out of the pot. A splatter guard or mesh strainer is a necessary safety precaution. Melted sugar is extremely hot, and sugar burns are not sweet!
From tasteofhome.com
From tasteofhome.com
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HOW TO MAKE CARAMEL (TROUBLESHOOTING GUIDE) - YOUTUBE
From m.youtube.com
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TROUBLESHOOTING CARAMEL - FAT DADDIO'S
Troubleshooting Caramel. The sugar you’re using might be older and ‘contaminated’. Too many small particles in the sugar give the crystals something to form on, and too much moisture in old sugar can also hamper smooth and even caramelization. There may be sugar crystals sticking to the sides of your pan. Those sugar crystals will attract other crystals and form a thing, chalky ring of crystals around the pan that won’t dissolve into nice caramel.
From fatdaddios.com
From fatdaddios.com
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TROUBLESHOOTING CARAMELS - PASTRY & BAKING - EGULLET FORUMS
May 04, 2004 · Troubleshooting Caramels 1. Combine sugar and glucose in a heavy, non-reactive sauce pan and cook to a medium-dark caramel. 2. Remove from heat and deglaze with a portion of the warm cream. Add remaining cream and cook until caramelized sugar... 3. Combine chocolate and cashews in a large bowl. Pour ...
From forums.egullet.org
From forums.egullet.org
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TEN TIPS FOR MAKING CARAMEL - DAVID LEBOVITZ
Jan 12, 2008 · Salted Butter Caramel Ice Cream If you think making caramel is difficult, it isn't. In fact, when you made your toast this morning, half-asleep, you caramelized something! Enjoying a cup of coffee made from freshly roasted beans, baking a cake or a batch of oatmeal cookies, grilling tofu, and chugging a beer are some of the other benefits we gain from caramelization.
From davidlebovitz.com
From davidlebovitz.com
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TROUBLESHOOTING CARAMEL - FAT DADDIO'S
Troubleshooting Caramel. The sugar you’re using might be older and ‘contaminated’. Too many small particles in the sugar give the crystals something to form on, and too much moisture in old sugar can also hamper smooth and even caramelization. There may be sugar crystals sticking to the sides of your pan. Those sugar crystals will attract ...
From fatdaddios.com
From fatdaddios.com
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HOW TO MAKE CARAMEL - DAVID LEBOVITZ
Jan 29, 2008 · That causes problems with caramels, which if they aren’t wrapped in a waterproof paper or plastic will absorb water and get softer over time. David, thanks for reminding us that however daunting caramel may be, unlike twitchy recipes that may go wrong at the end, with caramel if you burn the sugar, starting over is easy.
From davidlebovitz.com
From davidlebovitz.com
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CARAMEL RECIPES | LOVETOKNOW
Caramel is a classic sweet treat with a rich flavor and a decadent, syrupy texture. In essence, all caramel recipes are just different ways to cook sugar. To make a very basic caramel, you can cook the sugar by itself in a pan until it reaches a boil, or you can mix it with a liquid, such as water, milk, or cream.
From cooking.lovetoknow.com
From cooking.lovetoknow.com
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THE BEST CHOCOLATE CHIP CARAMEL MUFFINS RECIPE - OUR ...
Troubleshooting tips for common problems with muffin recipes – Muffins are underbaked and gooey. The most common reason for this is using larger muffin tins like mini loaf pans or ramekins so the batter rises up over the top of them. These make delicious caramel muffin tops, but they’re definitely not muffins!
From ourwabisabilife.com
From ourwabisabilife.com
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HOW TO MAKE CARAMEL : RECIPES AND COOKING : FOOD NETWORK ...
Heavy cream makes the caramel soft and sticky, rather than brittle. Be careful: The cream will bubble and splatter when you add it to the hot caramel. FNM-AppleCaramel-028.tif
From foodnetwork.com
From foodnetwork.com
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CARAMEL PROBLEMS - HOME COOKING - CARAMEL - CHOWHOUND
Dec 24, 2016 · I put the heat on "medium high" (which was like 4 on a clock). It took 45 minutes or so to get the caramel up to 250 degrees (per the recipe I have). It turned out rock hard. So I ran to the store, got more ingredients, mixed it up again. This time only took the temperature up to about 245 (but slower this time). Still hard.
From chowhound.com
From chowhound.com
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CREME CARAMEL NOT SETTING - TROUBLESHOOTING TIME ...
Creme caramel not setting - troubleshooting time! I just picked up Michael Ruhlman's Ratio book and have been really enjoying it. I tried my hand at his creme caramel custard recipe, which is as follows: 2 c. whole milk 4 large eggs (it didn't specify yolks-only) 1 tsp. vanilla extract 1 tsp. salt EDIT: Forgot I added 1/2 cup sugar.
From reddit.com
From reddit.com
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BUTTER SEPARATION WHEN MAKING TOFFEE OR CARAMEL
Oct 22, 2019 · It's happened to all of us—you're making a beautiful batch of caramel or toffee and all of a sudden you notice a thin, oily layer on top of your candy. Toffees and caramels both contain butter and sugar in high quantities. If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy.
From thespruceeats.com
From thespruceeats.com
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TIPS FOR PERFECT CARAMEL APPLES - ADVENTURES OF A DIY MOM
Oct 14, 2019 · If the caramel is sliding off soon after being dipped, then the caramel is still too hot - let it cool longer. A candy thermometer is a must for caramel apples. This is the one I have. Tip #6 - Use the best homemade caramel apple recipe I got the recipe from a friend who is known for making and sharing caramel apples this time of year.
From adventuresofadiymom.com
From adventuresofadiymom.com
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ULTIMATE GUIDE TO HOMEMADE CARAMEL APPLES ...
Gently press the apple into the pot of warm caramel and use a spoon to ladle the caramel around the apple so that the apple is evenly coated. Let any excess caramel drip back into the pot and use a spoon to get any excess off the apple. Tip the apple upside down while the caramel continues to set for a few moments.
From thestayathomechef.com
From thestayathomechef.com
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SALTED CARAMEL MACARONS: DETAILED RECIPE & STEP BY STEP ...
Sep 08, 2013 · Salted Caramel Macaron Recipe Yield. This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed. The yield and bake time will also vary based on the size of macarons you pipe. I pipe my shells with a diameter of about 1 1/4 inches.
From chelsweets.com
From chelsweets.com
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{QUICK AND EASY} CARAMEL SAUCE RECIPE - BELLY FULL
Jul 25, 2020 · Follow this easy recipe to make homemade caramel sauce – salted or not. It only takes 10 minutes and 5 simple ingredients. Then drizzle it on ice cream, cakes, pancakes, cheesecake, stir it into iced coffee, or use as a dessert dip for apples!
From bellyfull.net
From bellyfull.net
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