What is wrong with the pan in which I make my caramels, and what kind of pan should I be using? [duplicate]

I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot, and I think it holds the heat for too long, as the thermometer continues to rise even after I have removed it from the heat. This is a stainless steel pot with a thick copper bottom. What would be the best kind of pan to use? I am on a tight budget, so copper is out of the question.

candy caramel

Best Answer

Either take pan off the heat before the level you want so it can keep rising to around the right temperature ( what I would do for any sugar syrup) OR place the pan into iced water as soon as it's at the right temperature to take all the heat out of your pan.

I think your pan is probably ideal for sugar work as the thick base helps regulate the heat and will be more even. The only issue is having to change your cooking style to accommodate.

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What is the best pan to make caramel in?

I chose to use my enamel-coated cast-iron pot, but any kind of stainless steel or light-colored pan will work. If you plan to add cream of milk to the caramel after it's done (as you would with an ice cream or caramel sauce), you'll need to be sure to use a large pan as liquid added to caramel will bubble up fiercely.

Can I make caramel in a normal pan?

Molten sugar is seriously hot, so have all your equipment to hand with no distractions. I like to use a large, deep nonstick frying pan for dry caramel, but a normal, deep, heavy-based pan is fine.

Can you make caramel in a metal pan?

You make caramel by melting sugar, and thin pots heat unevenly. This can cause portions of the sugar to burn before the rest of it has melted. Instead, choose a sturdy, heavy-bottomed metal pot (like stainless steel) with tall sides.

Can you caramelize sugar in a non-stick pan?

Using a heavy non-stick pan is perfectly fine. I use my small non-stick sauce pan to make caramel all the time with no problem. I use a dry method, just gently heat the sugar without stirring until it starts to caramalize, then tilt the pan and swirl the sugar for even metling/browning.

How to Make Caramel (Troubleshooting Guide)

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