when cooking your caramel you want to have a hi temp candy thermometer. do not take the temp over 244 degrees. at this temp you will have a good caramel perfect for dipping apples or pretzels. you do want to let the caramel "setup"(rest) for on average 10 minutes after the cooking process. if you want softer caramel just reduce the cook temp. for sauce i suggest stopping at approx 212-214 degrees. the higher the temperature the harder the caramel will be.
Caramel reaches the soft ball stage at a temperature of 235-240 degrees Fahrenheit.
Caramel
caramel
To keep caramel apples fresh and delicious, store them in the refrigerator in an airtight container to prevent them from becoming too soft or sticky. Make sure to consume them within a few days for the best taste and texture.
Take some caramel (soft) . Shape it into chunky gold shapes. Put in freezer to harden. Presto! Gold caramel.
To ensure your caramel reaches the desired soft ball stage consistency when making candy, use a candy thermometer to accurately measure the temperature of the caramel as it cooks. The soft ball stage is typically around 235-240F (118-120C). Stir the caramel constantly and be patient as it reaches the correct temperature. Once it reaches the soft ball stage, remove it from the heat immediately to prevent it from overcooking.
Yes, caramel apples should be refrigerated after they are made to prevent the caramel from melting and to keep them fresh for a longer period of time.
Werther's Soft Caramel candies can be enjoyed in various delicious ways, such as melting them over ice cream, adding them to hot chocolate, or simply savoring them on their own as a sweet treat.
No, "glossy caramel fleece" is not an example of an oxymoron. An oxymoron is a combination of contradictory terms, like "jumbo shrimp" or "deafening silence." In this case, "glossy caramel fleece" is just a description of something that combines different qualities (shiny, caramel-colored, and soft).
carbonated water, caffeine, artificial flavors and preservatives, caramel color
a REALLLY good candy... squishy, soft caramel covered with delightful, creamy milk chocolate YUMMY!
Caramel is made by heating any variety of sugars. However, caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, and vanilla flavoring.