How do I make soft caramel for homemade Caramel Apples?
I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I make a nice caramel that is not hard to bite into?
Best Answer
Yield: Approximately 1½ cups
Ingredients
Making Caramel - Method 1 (Wet Method)
1 cups (200 grams) granulated sugar
¼ cup (60 ml) water
Making Caramel - Method 2 (Dry Method)
1 cup (200 grams) granulated sugar
For the Caramel Sauce:
Caramel
¾ cup (178 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
½-1 teaspoon salt
1 teaspoon vanilla extract
1 vanilla bean, seeds removed from the pod (optional)
2 tablespoons whiskey (optional) **
**Instructions**
**
Making Caramel - Method 1 (Wet Method):
Combine sugar and water in a medium saucepan over medium heat. Allow sugar to melt and bring to a boil. Let the mixture caramelize and wait for it to turn dark amber in color. Do not stir, swirl pan as needed to promote even caramelization.
Making Caramel - Method 2 (Dry Method):
Sprinkle sugar evenly on the bottom of a medium saucepan set over medium heat. Allow sugar to melt and caramelize, swirling as necessary to promote even caramelization. Do not stir.
To make the Caramel Sauce:
As soon as the caramel is dark amber in color, immediately remove it from the heat and slowly add the heavy cream while whisking constantly. Caramel will bubble violently.
Return mixture to medium heat and simmer until any clumps have dissolved and mixture is smooth.
Remove from heat and stir in butter and salt. Add vanilla extract and if desired, vanilla bean and whiskey.
Pictures about "How do I make soft caramel for homemade Caramel Apples?"
What do you put in caramel to keep it soft?
Melt the caramels over low heat, stirring frequently to combine the caramels with the milk and butter. Adding milk and butter to the caramels is what helps to keep the caramel soft after the turtles are finished.How do you make caramel soft on apples?
Chill the apples in the refrigerator for at least one day, if possible, before dipping. The cold apples will help the warm caramel stick more immediately onto the apples as you're dipping.How do you make caramel soft?
Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan.How do you keep caramel from hardening?
By adding a little lemon juice to your sugar sauces and caramels, you are basically making a little invert sugar in your saucepan so that the sucrose, and your caramel, won't crystallize.How To Make Homemade Caramel Apples
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Wendy Wei, Ric Rodrigues, Flora Westbrook, Klaus Nielsen