Making Candy Bars, question about caramel.
Reg wrote:
> Melba's Jammin' wrote:
>
> > In article .com>,
> > "Larry Bud" > wrote:
> >
> >>What do I have to add to the caramel to make it so it doesn't harden so
> >>much after it cools? (Note, I did NOT overcook the caramel, just
> >>enough to melt it).
> >>
> >>TIA.
> >
> >
> > Add a tablespoon of water to it while you're heating it.
>
> Adding the water before the sugar cooks (turns color)
> will simply extend the cooking process as the water
> cooks off. You'll end up with cooked sugar with no
> liquid left in it.
>
> Add the liquid at the end (butter, cream, or if
> you insist, water, though this is for a candy bar
> and you might as well make it taste rich and good)
> once the cooked sugar reaches the proper color, not
> before. It should be a light to dark amber, depending
> on how you want it to taste. The darker it is the
> stronger the flavor will be.
>
> Careful here, it will really sputter cause the sugar
> is so hot. The solids will seize somewhat and clump up
> when the liquid hits it. Put the pot back on a low
> flame and keep stirring until it comes together.
Thanks everyone, I'll give it a shot!
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