Why is it that caramel sauce should not be stirred after it has boiled?
The internet says swirling is fine, but not stirring. Why is that so?
Best Answer
Actually, I think "the Internet" is wrong on this one, assuming that we are talking about proper caramel sauce.
In most of candy making, you are very careful of crystalization. You are working with a supersaturated sugar solution, and it is looking for the slightest excuse to precipitate. Stirring will clump the sugar out of the solution into crystals.
Some candy types need to be perfectly smooth, while others (like fudge) get their characteristic texture from careful management of crystal size. You shouldn't be stirring there at all.
But once you have reached caramelization, you can stir. What you have in the pan is no longer a supersaturated sugar solution, but caramelization products mixed in a less-concentrated sugar solution. In other words, you have caramel, which is a substance quite different from sugar syrup. And it does not clump into crystals. It is amorphous in its structure, not a crystal, and it's actually got some viscosity (if you leave a clump a solid caramel around for years, it will flow a few centimeters).
And you are not just dealing with pure caramel, but with caramel sauce, which also has lots of liquid added in the form of cream. So much liquid would have also prevented the sugar syrup from crystalizing if it had been added earlier.
So, to summarize, you shouldn't stir a sugar solution during candy making, but you can stir both caramel and caramel sauce.
It seems that somebody learned the rule about hot sugar solutions and decided that it applies in all kinds of candy making, without exceptions. But in fact, it doesn't apply to caramel sauce.
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Quick Answer about "Why is it that caramel sauce should not be stirred after it has boiled?"
Stirring caramel as it cooks isn't necessary—and it can even be detrimental, as it can cause the sugar solution to splash onto the sides of the pan, where the water will evaporate quickly and the sugar can form back into crystals.Why shouldnt you stir caramel?
When making caramel, especially wet caramel, your main nemesis will be the sugar's natural tendency to recrystallize. The sugar crystals have jagged edges and, even after liquefying, want to regroup into a solid mass. Stirring a wet caramel encourages these crystals to hook up\u2014and cause clumping.Why should you not stir sugar when cooking it when making caramel and confections?
Stirring the sugarIf 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.Do you stir when making caramel?
Editor's Tip: After incorporating the sugar into the water, it's important not to stir or the sugars can crystallize and cause the caramel to seize up. Instead, swirl the pan from time to time to ensure the sugar melts evenly.Why did my caramel sauce curdle?
SARAH SAYS: Occasionally, the caramel mixture will curdle while cooking. This is due to an excess of acid reacting with the milk. To fix this, add in a pinch of baking soda while the mixture is cooking, and prevent it in the future by making sure the mixture boils continuously.How to Make Caramel (Troubleshooting Guide)
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