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Sort of a sugar question....

post #1 of 7
11/16/05 at 10:14am
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How hard is it to make caramel? Every year we do caramel/chocolate/nut covered apples as gifts and usually order 5 pound blocks to caramel to do so. I was THINKING about trying to make it, but in the process may make myself crazy. Any tips or suggestions?
OR any good sites that sell bulk caramel?
Thanks!
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post #2 of 7
11/16/05 at 10:24am
I have made it once, it tasted great but didnt turn out like I wanted it to.
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post #3 of 7
11/16/05 at 10:29am
I stay away from stuff like this. I think you need to do it just right or the consistency will not be right. I am bumping you up in case anyone else might know. Sorry. icon_smile.gif
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post #4 of 7
11/16/05 at 3:00pm
It is a sugar question by the way. I will post a recipe for you later tommorrow. How soon do you need it?
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post #5 of 7
11/19/05 at 4:39am
No answer SC.
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post #6 of 7
11/19/05 at 5:16am
Sorry, I've never made caramel.
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post #7 of 7
11/19/05 at 2:06pm
Whoo, Copperpot, aren't you such a breath of sunshine all over this folder today.

Caramel is made with sugar, cream and butter. Heat it to just over 250 degrees if you want a chewy texture or hotter if you want brittle texture. You can look up candy temperatures and textures on-line. Like any candy as it cooks stir it and wash down the sides until it boils then let it boil undisturbed. Once it reaches temperature remove it from the heat, let it cool a bit, and pour it out and add flavor. You will need a candy thermometer for this.

Any of the standard on-line recipe sources (epicurious.com, recipesource.com etc) will have several recipes with complete directions for you to choose from.
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