Chowhound Presents: Table Talk with Tyler Florence | Ask Your Questions Now ›

Home Cooking

Why do my caramels begin to granulate over time?


Home Cooking 17

Why do my caramels begin to granulate over time?

LaureltQ | Nov 1, 2013 08:16 AM

I've been monkeying with putting together a solid caramel recipe, and I've finally perfected it. I get gorgeous perfectly chewy caramels every time, but after 5-7 days, the edges begin to develop granulation, and over the course of a few weeks, the entire thing crystallizes. In my googling, I've only found info on caramels seizing, which is not a problem for me.

As far as method goes:
*I cook my corn syrup-sugar-water mixture to about 285-290 with no stirring, keeping an eye out for errant crystals, which get washed down with hot water and a silicone pastry brush.
*At 290, I add my hot cream/butter/salt mixture and then cook back up to about 243-245, occasionally stirring with a whisk, stored in a glass of hot water
*I pour the caramel out into a cooking-sprayed silicone loaf pan, allow to cool for a few hours, then cut into rectangles and wrap in waxed paper.

What am I doing wrong?! They're amazing for a few days, but then they seem to go to shit. I want to send these out in christmas cookie packages, but I don't want them to suck when they arrive.

Want to stay up to date with this post?

Recommended From Chowhound