Heat VERY gently, stirring until the caramel is liquid again, then turn the heat to medium and boil until the caramel is at 121☌ / 250☏, I sometimes go as far as 122☌ / 252☏ to ensure a firmer set. To fix caramel that hasn’t set, first refrigerate the caramel for half an hour so that it can be peeled away from the paper.Ĭut it into large chunks and put it into a heavy based saucepan with two tablespoons of water.
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Keep a clear kitchen space and animals and children out of the kitchen How to fix caramel that hasn’t set It’s important to be careful around hot sugar as it can cause serious burns. If you’ve been bitten by the candy making bug, why not try my Homemade Marshmallow or Cranberry Almond Nougat recipes? Rather use all the real ingredients and be sure of success. Short answer, I don’t recommend switching ingredients. Any adjustment to the recipe may have unexpected results as the sugar molecules interact in a particular way with the other ingredients and the heat. xJĬandy, caramel and toffee making is a science. Don’t be scared!ĭon’t let any of that put you off though! I have tried and tested my Honey Vanilla Caramels recipe over years to make it as easy and fool-proof as possible, so strap on your apron, and get cooking.
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It is important to realise that the ambient temperature, humidity and even altitude can all have an effect on candy making, so you may find it takes a little trial and error to get the results you want. Water boils at 100☌ / 212☏, so if your thermometer is registering another temperature you’ll need to adjust accordingly. The best advice I can give you is to use a candy or digital thermometer and to test that it is accurate by checking the temperature for boiling water. Don’t worry though as by following the rules you’ll have perfect candy every time. The biggest problem that beginner candy makers have with making sweets is achieving the correct set. If you like you can switch it out for golden syrup or corn syrup though and the recipe will work exactly the same way. The good news is that honey is a natural invert sugar and adds a beautiful, gentle flavour to the finished caramels.
In basic terms, adding an invert sugar such as corn syrup to caramel helps it to stay soft and improves the texture. Why do some caramel recipes include corn syrup? In New Zealand we call this type of sweet ‘Russian Fudge’, and to me it is has much more of a fudge consistency than a classic caramel. Other recipes call for sweetened condensed milk. Toffee and caramel making was around long before the advent of corn syrup, so it is 100% possible to make caramels without it! Over the years I have seen loads of recipes online calling for various ingredients in the making of caramels or toffees, and the most common is corn syrup, which a lot of people try to avoid.
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