Has anyone ever made homemade caramel? I am making Martha Stewart's Apple Caramel cake and the caramel is not coming out right. I made it for Easter too and I had a problem with it. I don't know what I am doing wrong. It is because I am cooking it in a teflon coated pan? It's not turning the medium amber color I need. HELP

What is in your recipe?

This may not be what you're looking for, but my mom told me that "back in the day" they would take a can of sweetened, condensed milk, rig it up over a pit fire (sort of like a pig roast), and turn turn turn it over the fire. She said it turned into the richest, sweetest caramel you've ever tasted. Not quite sure how practical this method is for you, but I hope it helps!?! Happy baking!

I have made caramel sauce whch is the same thing, just with heavy cream added. I know I thought it wasn't working the first time I made it, but it takes a LONG time for all the water to boil out before it starts to turn. I believe it JUST starts turning amber at around 300 degrees, so just be patient. Good Luck.

There was a thread about a month ago about making it out of condensed milk. Boiling the can for hours.

I will try to find it.

MJsmom,
Now they just boil the can in water for three hours.
I haven't tried it yet, but I want to!
It makes me a little bit nervous because you can't let the water get below the top of the can or it could explode. I have a tendency to forget things like that.
I can see it on the news now...

Found it

http://www.cakecentral.com/cake-decorating-ftopict-22935.html

It finally came out. It just dried up all the liquid and there was just dry sugar but I kept cooking it and then I got tired of doing that. So I just put the butter in and it started turning to the caramel. I guess maybe I was just impatient. But I had all of these huge lumps of sugar. So I had to strain the caramel to get rid of the sugar chunks. This cake is an awesome recipe. Here it is if anyone is interested. It was in the Martha Stewart Wedding magazine recently. I couldn't find my copy of the magazine so I came on the forum here and SkylightSky found it for me so quickly I couldn't believe it. It's awesome:

Caramel Apple Cake

Makes about 8 cups of batter


Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)

For the Apple Cakes

Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil

For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.

2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.

3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.

4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.

Batter Amounts and Cooking Times for 3 inch Deep Round Pans

6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.


To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.


Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;

8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;

10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.


CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups

4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.

1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.

2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.

It finally came out. It just dried up all the liquid and there was just dry sugar but I kept cooking it and then I got tired of doing that. So I just put the butter in and it started turning to the caramel. I guess maybe I was just impatient. But I had all of these huge lumps of sugar. So I had to strain the caramel to get rid of the sugar chunks. This cake is an awesome recipe. Here it is if anyone is interested. It was in the Martha Stewart Wedding magazine recently. I couldn't find my copy of the magazine so I came on the forum here and SkylightSky found it for me so quickly I couldn't believe it. It's awesome:

Caramel Apple Cake

Makes about 8 cups of batter


Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)

For the Apple Cakes

Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil

For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.

2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.

3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.

4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.

Batter Amounts and Cooking Times for 3 inch Deep Round Pans

6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.


To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.


Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;

8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;

10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.


CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups

4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.

1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.

2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.

It finally came out. It just dried up all the liquid and there was just dry sugar but I kept cooking it and then I got tired of doing that. So I just put the butter in and it started turning to the caramel. I guess maybe I was just impatient. But I had all of these huge lumps of sugar. So I had to strain the caramel to get rid of the sugar chunks. This cake is an awesome recipe. Here it is if anyone is interested. It was in the Martha Stewart Wedding magazine recently. I couldn't find my copy of the magazine so I came on the forum here and SkylightSky found it for me so quickly I couldn't believe it. It's awesome:

Caramel Apple Cake

Makes about 8 cups of batter


Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)

For the Apple Cakes

Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil

For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.

2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.

3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.

4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.

Batter Amounts and Cooking Times for 3 inch Deep Round Pans

6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.


To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.


Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;

8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;

10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.


CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups

4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.

1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.

2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.

It finally came out. It just dried up all the liquid and there was just dry sugar but I kept cooking it and then I got tired of doing that. So I just put the butter in and it started turning to the caramel. I guess maybe I was just impatient. But I had all of these huge lumps of sugar. So I had to strain the caramel to get rid of the sugar chunks. This cake is an awesome recipe. Here it is if anyone is interested. It was in the Martha Stewart Wedding magazine recently. I couldn't find my copy of the magazine so I came on the forum here and SkylightSky found it for me so quickly I couldn't believe it. It's awesome:

Caramel Apple Cake

Makes about 8 cups of batter


Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)

For the Apple Cakes

Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil

For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.

2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.

3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.

4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.

Batter Amounts and Cooking Times for 3 inch Deep Round Pans

6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.


To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.


Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;

8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;

10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.


CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups

4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.

1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.

2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.

Sorry I posted that 4 times!!! I didn't mean to. It kept coming up can't find server. But I guess they had all gone through anyways. Sorry about that. Well now you have the recipe 4 times!! sunflowerfreak

Cool, that's good to know, AmyBeth! I'll let my mom know that times have changed. Yeah, with my luck, I would make the news...
"Rookie cake-maker horribly scarred by boiling caramel. Witnesses attest to hearing her mumble, 'Oh well, at least I'll be forever caramel flavored!'... more on the 10 o'clock news..."