First attempt at caramels did not turn out right. I tried a vanilla caramels recipe. Next time, I'll try a plain caramel recipe. this recipe called for vanilla paste but allowed you to substitute vanilla extract which is what I did. After the batch cooled and was set, I cut into it to find out that it had crystallized. It still tasted good but the texture is quite annoying and definitely not how a caramel should be.
Caramel Research
After flopping on my first attempt, I researched the reasons and realized the recipe I had made terrible suggestions. Here is the list of dos and don'ts for caramels.
- Pot Size: Use a larger pot than you use when cooking hard candy. When adding milk products such as cream or half and half to sugar, it will almost double in volume.
- Crystallization: The same principals of crystallization apply to making caramels. this includes putting the cover on when it comes to a boil to remove splattered sugar from the sides and protect against crystallization. This also includes NOT stirring after it starts to boil. The agitation will lead to crystallization as well.
- Spoons: Clean the spoon every time you test the mixture. This will assure you do not insert crystals which may form on the spoon while it sits out.
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