The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a recipe for makeing home made caramel

vince hav's picture
vince hav

a recipe for makeing home made caramel

would someone pass along to me your way of cooking and makeing caramel. iv heard of some that cook sugar in a pan constantly stiring until it carmelizes which to me has a gritty texture to it andi seen someone boil sweet condenced milk in an unopen can until it carmalized but if not done right it will explode and boy what a mess it will make.haha. to me it tastes smooth an bette than the sugar cooking but i dont know how its done. any suggestions or directions? thanks i love caramel

proth5's picture
proth5

but go to marthastewart.com and click on "advanced recipe search" - type in "golden caramels"  On page 2 or so, you will find the recipe for golden caramels.

You will not be disappointed.

Just be prepared with wrappers.  You can cut waxed paper yourself - or order it from many sources.

Hope this helps.

vince hav's picture
vince hav

thanks for the advice. ive never made it either way cooking or boiling it in an unopen can an just like the bakeing just want to be able to say hey i cooked that. in the cooking sugar recipe...ive eatn some cooked by the head lady at my job at a med center and it sorta had a gritty texture to it..was that from something she didnt do or is all cooked sugar gona be like that? ive eaten caramel cakes at church function and one would be great and id wish it was mine but then othersi wouldnt even finish eating eating it.

Maryann279's picture
Maryann279

The reason it had a gritty texture is probably because some of the sugar started to recrystallize. The way to avoid this is to *never* stir the caramel. Instead, gently swirl the contents of the pan to bring in the uncaramelized sugar, avoiding getting any up the sides of pan. Stirring encourages the sugar to recrystallize.  [On edit:  this technique applies to caramelizing straight sugar before cream, etc., is added]