I was trying to make some Lokum, a turkish gelly sweet. You put together a sugar sauce and a mix of cornstarch and water to do it. I realized too late that the
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar. I know (in theory) that fructose caramelizes at a lower
I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream?
I'd like to be able to make caramel without using any dairy products for my friends and family who are lactose intolerant or vegan. Usually when I make caramel,
When I tried making, but it always necomes pieces, and if I continue to turn it into a caramel brown colour, very dry, and turns into candy. What is the a recip
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to ad
Every Christmas I make caramels for family, friends, and neighbors. And every year I'm stuck with the same choice. Stir the sugar mixture while it boils to prev
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instea
I was making some caramel sauce today. A simple recipe: 200g sugar (I used demerara), 500g cream (35% fat). I dry caramelized the sugar under medium-low heat, s
Specifically, what is the difference between caramel sauce and caramel syrup? Whenever I see someone make a caramel mocha latte or any caramel coffee, they eith
This weekend I tried making salted caramel following a recipe from Bon Appetit's Test Kitchen (The caramel part from https://www.bonappetit.com/recipe/salted-ca
Recently, I made a creme caramel, and it came out fine. The recipe used made the caramel sauce by cooking water (30ml) and sugar (55g), then adding water (30ml)
We've been following a Gordon Ramsay video to make salted caramel popcorn a couple of times, and it usually turns out pretty nice, except that the salted carame
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn li
Is there anything can be done such that the caramel becomes structurally strong. i.e. less brittle to external pressure without changing its shape? Edit: I am
By caramel I mean caramelised sugar made into a sauce with butter. What is the best way to make a caramel sauce if only a tiny quantity is required? What is th
Every time I have tried to make caramel sauce (with the wet method) it has been going fine during carmelization, but then everything just seizes up into a rock
At the weekend, I made millionaire shortbread according to the recipe in Nigella Lawson's "How To Be a Domestic Goddess" (the full recipe is below for completen