Chocolate Caramels Recipe (2024)

FAQs

What determines the consistency of caramels? ›

Temperature matters when making caramel. How hot the liquid mixture gets will determine its consistency once it cools. Typically, recipes will provide temperature guidelines, which is why it's helpful to have a thermometer on hand to quickly and accurately evaluate your caramel.

What is Caramel Chocolate? Caramel Chocolate is caramelized white chocolate. By playing with flavors and caramelization levels of sugar and milk powder we can offer the same diverse flavor profiles as we see in caramel candy and caramel fillings.

Using a knife or pizza cutter (this works best), cut 1×1 inch squares and wrap in wax candy wrappers. Caramels have a 6 week shelf life at room temperature. These do no need to be refrigerated. They can also be individually wrapped and stored in a freezer bag for 3 months.

If your caramel becomes gritty or grainy, the sugar probably crystallized. If the melting sugar splashes up onto the sides of the pan, it quickly loses its moisture content and forms back into crystals. That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch.

Explanation: The typical formula for caramels is C24H36O18 , so the elements of water have been removed from the sucrose.

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. Finally, after the butter has melted, we add heavy whipping cream. This will allow the mixture to be loose enough to be used as a sauce.

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

How long do homemade chocolate caramels last? ›

Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year. However, the texture may change slightly upon thawing.

Chocolates with filling (including peanut butter, nuts or caramel) typically have shorter shelf lives, ranging from six to nine months. Eifert adds that people might see a white coating on older chocolate called "bloom." Bloom is not harmful and should not be confused with mold.

The temperature of the caramel can rise so rapidly that it is hard to keep it in the desired temperature range, shown above. As a result, the caramel could burn and taste bitter.

The longest (and “hardest”) part of making caramel is just toasting and melting down the sugar at the very beginning. The rest is smoooooth sailing. The thing that makes caramel, or any candy, so tedious is the fact that cooking the sugar to different temperatures can result in a whole different product.

If you let the temperature reach 355 – 360°F, the caramel will turn medium brown, and when cooled, it still will be hard, but not quite as brittle as its previous version. Once heated to 365 – 380°F, the caramel will get very dark brown, and once cooled, it will have a stickier, softer texture.

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.