Comments on: How to prevent caramel from crystallizing

By: Janice Lawandi

Janice Lawandi — Tue, 12 Dec 2023 21:21:03 +0000

In reply to Kecia. Great question! My starting point would be 1 tablespoon per cup (200 grams) of sugar. I've seen less and I've seen more, but I think this is a good starting point. Hope that helps and let me know how it goes!

By: Kecia

Kecia — Fri, 08 Dec 2023 19:32:57 +0000

How much corn syrup should I add to an existing caramel sauce recipe? If, say, the yield is 1 cup, would 1T be sufficient?

By: Janice Lawandi

Janice Lawandi — Mon, 30 Oct 2023 14:04:11 +0000

In reply to Katie n. Hi Katie, I think your best option would be to heat the mixture up again to melt the crystals. I've even seen this done for fudge that crystallizes hard and is too gritty. You can break it up and throw it back in a pot with a little extra cream and then heat it to melt and then go through the temperature points (heating to a certain temp, then cooling to another before whipping).

By: Katie n

Katie n — Tue, 24 Oct 2023 01:57:14 +0000

is there any way to fix the crystallization if it happens?

By: Mary

Mary — Sun, 07 Aug 2022 15:48:44 +0000

In reply to joe weinskovich.

hi Joe,
Did you find an answer to this? I have the same question.
Mary

By: Rachad

Rachad — Wed, 20 Oct 2021 14:22:29 +0000

Very informative, thank you.

Can glucose syrup be substituted with powdered glucose?
What in your view the ideal proportion of glucose vs sugar?

By: Julie

Julie — Fri, 17 Sep 2021 18:06:22 +0000

Hi Janice,
I am very excited about your website. I am making soft caramel candies and was told by someone that evaporated milk over cream will prevent them from crystallizing. Have you experimented with evaporated milk.

Thank you,

By: Lou

Lou — Mon, 05 Apr 2021 08:40:09 +0000

This was so informative!
Thank you so much.
I really enjoyed reading it and will definitely be checking out your other articles.

I should be reading about chocolate (we are currently getting white streaks on what otherwise seems to be tempered chocolate) but I'm also just getting hooked on candy/sugar science!

Thanks again!

By: Mark

Mark — Sun, 07 Feb 2021 20:15:51 +0000

Hi Janice,

I’ve had successful attempts to make caramel sauce without crystallization and the gritty mouth feel (per some of your suggestions above), but no matter what I try I can’t get it to stay soft once it gets cold - i.e once it’s drizzled over ice cream it becomes more like a chewy caramel candy which makes it difficult to eat. I’ve checked candy temperature charts and am hitting the above 350 degree mark.

Please help!

Thanks in advance.

By: Janice

Janice — Fri, 05 Feb 2021 15:26:08 +0000

In reply to Oppers.

Hi! That's a great question! So with ice cream making the worry is crystallization of water, i.e. ice formation, less than crystallization of sugar. If you want to add a fruit swirl to ice cream, make sure that it has enough sugar and not too much water so that the ice crystals are finer. This is where a jam or a fruit preserve would be a good choice because they are higher in sugar and have less water. If the fruit swirl is too watery, you will end up with big shards of ice in the swirl, ruining the texture. I've actually written a post about ice cream making and the ice crystals that form. It's long, but you'll find some key points: https://bakeschool.com/how-to-make-the-best-ice-cream/

Hope that helps!