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Caramel questions


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Home Cooking

Caramel questions

buckeye.mary | | Dec 9, 2007 04:50 PM

I attempted my first ever batch of caramels yesterday and they actually turned out...although they taste a little funny to me, which is either burnt sugar or the espresso powder I put in them... Maybe an experienced candy-maker around here could help me with a few questions I had:

1. It took forever for my mixture to come up to temperature. After 15 minutes, I jacked up the heat on the stove to get the candy to 260 degrees because it had just been sitting at 225. Should I have been more patient at a lower burner setting?

2. Is there a difference between using heavy cream and half & half in a caramel recipe?


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