Don't Be Intimidated by Homemade Caramel Sauce, Just Avoid These Common Mistakes (2024)

FAQs

Don't Be Intimidated by Homemade Caramel Sauce, Just Avoid These Common Mistakes? ›

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

Caramel is made by heating sugar to the point where it melts, causing a breakdown of sucrose molecules into different flavor compounds. Think about the flavorless sweetness of white granulated sugar and the deep, dark complexity of caramel sauce.

Ideally, the sugar crystals will dissolve into the water, creating a smooth caramel. This can take time, however, and if you stir the mixture too excessively early on, you may end up splashing the liquid up onto the sides of the cooking pot.

If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream. Prevent this by gently swirling the sugar around as it melts, while holding the pan's handle, instead of using a utensil to stir it.

Reheat low and slow: If your caramel sauce has seized up with the butter/cream additions or still has crystalized sugar at the end of making it, place it on the saucepan on low heat for a good 15-20 minutes. This usually clears up most of my issues and results in a melted, smooth sauce.

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.

Do not stir, but instead swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning. Watch it carefully to make sure it doesn't burn. The caramel is done when it's a deep amber color and all sugar lumps have dissolved.

Why is my homemade caramel so runny? ›

The amount of water added was simply too much to produce a syrup of the desired thickness. It's probably clear by now that you can simply heat the syrup up again, boiling off some of the water, to achieve a thicker syrup. You probably want to end up in the 220 - 235 F range, if you have a thermometer.

Always wear protective clothing such as an apron and long oven gloves too avoid burn injury during caramel preparation. If you want to be extra cautious, keep an antiseptic burn cream and a bowl of ice water around so that you may quickly plunge your hand in it if there is an accident.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

It makes sense to stir your pot, but you have to resist the urge. The reason that caramel turns back into sugar crystals and becomes grainy is because too much moisture has been lost in the cooking process.

Why Did My Caramel Seize? If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream.