Why isn't my caramel working?

Just keep the flame low to keep it from going too far. If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.

Why is my caramel not melting?

We recommend a “wet” caramel, whereby water is added to the pan with the sugar. With a dry caramel, you run the risk that the sugar will melt unevenly and some will burn. Adding a little water helps the sugar distribute more evenly around the pan, so it will melt and caramelize evenly.

Why is my sugar not turning to caramel?

Make sure the sugar is dissolved properly before you increase the heat: when making salted caramels and caramel sauce recipes that involve caramelizing granulated sugar before adding cream and butter, I find it's very important to add a little water to your saucepan to help dissolve all the sugar crystals on low heat ...

What if my caramel isn't thickening?

If the sauce still isn't thick enough, add another tsp of tapioca flour. Keep in mind that adding ingredients to your caramel sauce other than sugar and milk (and a little salt) may slightly alter the taste of the sauce.

Why is my caramel icing runny?

The caramel sauce is pretty thin and will make the frosting thinner than usual. Adding cream will cause it to be too runny. Adjust the salt level to suit your taste. Mix in a little at a time until it's perfect for you!

How to Make Caramel (Troubleshooting Guide)

How long does it take for caramel to harden?

How long does it take caramel to set? Give your caramel at least two hours to set, or overnight if possible. You can also pop caramel into the fridge to help it set up faster. The caramel will sweat a little when brought out of the fridge, but will still taste fine.

How long does it take sugar to turn into caramel?

Sugar melts at about 320 degrees F. and will turn to a clear liquid at that temperature. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes.

Why is my sugar crystallizing when making caramel?

A "wet" caramel uses water and sugar; it cooks more slowly, but is prone to crystallising. Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.

Can you over boil caramel?

Don't be discouraged if you burn your caramel of it becomes a mess of dry crystals. Even very experienced pastry chefs overcook caramel.

Can I reheat caramel that didn't set?

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F.

Why does my sugar not melt?

Using low heat means the sugar will take awhile to melt, but don't be tempted to turn it up; sugar will quickly burn when cooked over higher heat. Using low heat gives you better control. Stir continuously until the sugar is dissolved.

Should you Stir sugar when making caramel?

Editor's Tip: After incorporating the sugar into the water, it's important not to stir or the sugars can crystallize and cause the caramel to seize up. Instead, swirl the pan from time to time to ensure the sugar melts evenly.

What does adding butter to caramel do?

As the sugar heats, it will melt and start to "caramelize" (hence the name "caramel"), changing color and creating caramel flavors. Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.

Does sugar and water make caramel?

The main ingredient for making a caramel is sugar. A liquid caramel can be made using any quantity of sugar or water just as long as it follows the ratio of 2 parts sugar: 1 part water.

Can you fix grainy caramel sauce?

Adding a couple tablespoons of water to grainy caramel sauce is the easiest way to make it smooth! Start by adding up to 1/4 cup in a sauce pan along with the sauce and bring to medium-low heat. Stir constantly using a silicone or rubber spoon until the crystals have dissolved and the mixture is smooth.

How do you fix split caramel sauce?

Often, a split caramel can be saved by gently reheating the caramel and stirring continuously. Adding some extra water can also help here to mix everything again before boiling off that extra water one more time. Last but not least, do not heat or cool down the caramel too rapidly.

How do you fix crystallized sugar?

After melting a crystallized sugar syrup, add a teaspoon of corn syrup for every cup of sugar syrup to inhibit further crystal growth.

At what temperature does sugar caramelize?

Caramelization is what happens to pure sugar when it reaches 338° F. A few tablespoons of sugar put in a pan and heated will eventually melt and, at 338° F, start to turn brown. At this temperature, the sugar compounds begin to break down and new compounds form.

How do you make hard caramel?

Can you caramelize brown sugar?

Use a saucepan with a thick, heavy bottom or a skillet with high sides and a thick, heavy bottom. You may find it easier to detect the developing color of the caramelized sugar if the pan is light in color, though this is not necessary. Brown sugar can be caramelized using the same steps listed below.

Why are my caramels so sticky?

Roll the caramels in powdered sugar. Homemade caramels by nature are sticky, therefore unless they are dried out, they will stick to each other. If you plan to place the caramels in a bowl, roll them in powdered sugar or cocoa powder as you would do with a chocolate truffle.

How do you harden melted caramel?

Pour any leftover caramel into a glass jar. Let it cool down to room temperature, then store it in the fridge for up to 3 months. Add the liquid before the caramel cools. The caramel will harden a little in the fridge.

Can you set caramel in the freezer?

To really keep your caramels cool, dry and away from light, they can be stored in the freezer. Be sure the caramel candies are wrapped, and keep them stored in a plastic storage container or a plastic freezer bag. Write a date on the storage bag or container, and keep your caramels in the freezer for up to one year.

Does homemade caramel thicken as cools?

If any kind of milk or protein-containing ingredient (such as butter) is added while the caramel mixture is still hot, then a thickened consistency will be impossible to achieve. The sugar in caramel makes for a slightly acidic, sticky ingredient that naturally thickens as it cools.