Comments on: How to make salted caramel sauce

By: Mariam

Mariam — Sun, 26 Jan 2025 07:06:59 +0000

In reply to Janice. can i use margarine instead

By: Janice

Janice — Wed, 21 Jun 2023 17:19:16 +0000

In reply to Vineeta Gogia. Hi, Either will work. I don't think you need both. I'd probably use glucose, personally. Hope that helps!

By: Vineeta Gogia

Vineeta Gogia — Sun, 18 Jun 2023 04:10:00 +0000

Lovely recipe and great explanation.I have a bakery and will scale up the to at least to 3 kgs sugar . I want to know to prevent recrystallisation of sugars after the caramel is made and even during the process would you recommend that I add both cream of tartare AND LIQUID GLUCOSE or just one would do ? Thank you for your help.

By: Janice

Janice — Sun, 31 Oct 2021 23:08:26 +0000

In reply to Beth. Hi Beth, I'm sorry you ended up with caramel soup. When making caramel, there are two paths to take, a dry caramel or a wet caramel. Both classic pastry methods work but each one has its faults. A dry caramel made with straight sugar heated in a saucepan can burn before you've done melting all the sugar, which can lead to off flavours in the sauce. I use a dry caramel to make this apple tarte tatin for example. On the other hand, a wet caramel (like the one here) can lead to the sugar crystallizing as you boil it down if the sugar hasn't fully dissolved. But with practice, both lead to the same outcome. The water in caramel recipes shouldn't have an impact on the texture in the end. It's added at the beginning to help dissolve all the sugar crystals before boiling so that caramelization is more even in the end. The boiling point of water is 100 °C or 212 °F and caramelization begins around 160 °C or 320 °F. This means that when the sugar begins to take on some caramel colour, the water has all evaporated and that the syrup that is left in your pot is 100 % sugar. There is virtually no water left in a wet caramel when the sugar is caramelizing. If you ended up with caramel soup, this likely means that the ratio of sugar to cream was probably off and that you had more cream than necessary. Another thought is that perhaps the caramel hadn't cooled sufficiently. The sauce is more fluid the hotter it is, and quite thick if it's fridge cold. Did letting it chill in the fridge overnight help? While, I don't have an exact answer to what happened to you yesterday, I hope this answer will help you when you try again!

By: Beth

Beth — Sun, 31 Oct 2021 19:00:34 +0000

Janice
I tried to make this yesterday - I have used other recipes before but was intrigued - I am not understanding the water. What I ended up with was caramel soup - no thickening as it cooled. I tried it again, thinking maybe I hadn't cooked it long enough - cooked longer, still same result. I made no substitutions with ingredients. I have never seen another recipe for caramel with water. I was wanting caramel sauce that is fairly thick. What do you think went wrong? (I am an experienced baker) Thanks