Homemades Caramel

Homemades Caramel

What to Eat With Salted Caramel?

You will love homemade salted caramel with recipes like cinnamon rolls, cheesecake, and apple pie bars. Use it as a caramel dip for apples, spoon over ice cream, or pour into decorated jars and gift it for the holidays. (Source: sallysbakingaddiction.com)

What Is the Texture of This Salted Caramel?

The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe. 

Best Caramel Recip

Making homemade caramel can seem daunting. After all, boiling hot sugar and the worry of scorching can seem scary at first. But we promise you it is truly so straight forward, especially when you follow these tips (and when you check out the the step-by-step photos below). (Source: www.delish.com)

Do I Need a Candy Thermometer?

Sometimes I use a thermometer and sometimes I don’t. You definitely don’t need one. If you have a thermometer and want to be very precise, the target temperature you’re after is between 338 and 350 degrees F. Above 350 degrees, it’ll start to smell burnt (and the finished sauce will taste bitter.) Below 338 degrees F, and you won’t be able to achieve the proper color and caramelization. (Source: bellyfull.net)

Can I Use This Caramel Sauce for Caramel Apples?

Unfortunately, no. This caramel is not thick enough to coat apples for caramel apples. But it sure makes a great dessert dip for apple slices! (Source: bellyfull.net)

Homemade Caramel

Homemade caramels are perfectly soft and chewy. They are so easy to make and are great for gifts for friends and neighbors or just for your family to enjoy

Slowly Stir in the Evaporated Milk:

It is imperative that you add the evaporated milk just a little bit at a time, taking about 15 minutes per can, to stir it in, so that the mixture maintains a constant boil the entire time. This is a really simple, easy step, but if rushed, you can ruin the caramels. 



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