Directions. Step 1 In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5
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When making caramels (individual caramel candies as opposed to the sauce), you should bring the temperature of the sugar syrup up to 340 to 360 degrees F before adding the cream and butter to end
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Caramel (/ ˈ k ær ə m ɛ l / or / ˈ k ɑːr m əl /) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts , as a filling in bonbons , or as a topping for ice cream and custard .
noun. car· a· mel ˈkär-məl ˈker-ə-məl. ˈka-rə-, -ˌmel. 1. : a usually firm to brittle, golden-brown to dark brown substance that has a sweet, nutty, buttery, or bitter flavor, is obtained by heating sugar at high temperature, and used especially as a coloring and flavoring agent. Caramel is an ingredient in many candies.
If your caramel does seize up, simply add more water to the mixture, reheat and try again. The water will help the sugar crystals dissolve again. All you have to do is wait for the water to evaporate! Caramel Sauce-Making Methods: Dry Caramel vs. Wet Caramel. With “dry” caramel, the sugar is heated by itself. As the sugar melts, it expands and turns into a liquid state.
Directions. Grease a 12x15-inch pan; set aside. Attach a candy thermometer to a medium-size pot. Place whipping cream, white sugar, brown sugar, butter, corn syrup, and evaporated milk into the prepared pot. Cook and stir mixture over medium heat until temperature reaches 250 degrees F (120 degrees C).