Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make chewy home made caramel?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make chewy home made caramel?),it will help you,my kids.
Answers:
Chewy Caramel
Chewy Caramel
INGREDIENTS:
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
DIRECTIONS:
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Other Answers:
. For this you need the right saucepan – my own favourite is a heavy-gauge aluminium one that is quite pale in colour so that you can easily see the contrast between the colour of the metal and the darkening colour of the caramel.
2. This quantity makes enough caramel for a crème caramel to serve four to six people, or for six crème br?lées. Warm the pan gently over a medium heat for a few moments then place 6 oz (175 g) white caster sugar in the pan, still over a medium heat. Usually I recommend golden sugars but, in this instance, it's better to use white, as it is easier to see the change in colour. Leave the sugar like that, keeping an eye on it, until it begins to melt.
3. After about 5 minutes the sugar will start to melt and turn liquid around the edges. Now give the pan a good shake and leave it again until about a quarter of the sugar has melted.
4. Now, using a wooden spoon, give it a gentle stir and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – a dark amber colour. The whole thing should take about 10 minutes from start to finish and it is important to be patient and not try to rush it – this is where most people go wrong with making caramel. You must allow the full amount of time at a medium heat.
5. Then take the pan off the heat and add 2 tablespoons of tap-hot water – the caramel will splutter and steam so protect your hands with a cloth and take care. Stir well – you may need to return the pan to a gentle heat to re-melt any lumps of caramel that have formed. The caramel is now ready to use. 1 3/4 cup white sygar
3/4 cup of milk
1 stick of butter
Candy themometer
Melt butter...... On med-heat, Add sugar & stir until light brown.
Then add milk & stir
Let the mixture boil & Cook with candy thermometer until the temperature reaches softball-hardball stage.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make chewy home made caramel?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make chewy home made caramel?),it will help you,my kids.
Answers:
Chewy Caramel
Chewy Caramel
INGREDIENTS:
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
DIRECTIONS:
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Other Answers:
. For this you need the right saucepan – my own favourite is a heavy-gauge aluminium one that is quite pale in colour so that you can easily see the contrast between the colour of the metal and the darkening colour of the caramel.
2. This quantity makes enough caramel for a crème caramel to serve four to six people, or for six crème br?lées. Warm the pan gently over a medium heat for a few moments then place 6 oz (175 g) white caster sugar in the pan, still over a medium heat. Usually I recommend golden sugars but, in this instance, it's better to use white, as it is easier to see the change in colour. Leave the sugar like that, keeping an eye on it, until it begins to melt.
3. After about 5 minutes the sugar will start to melt and turn liquid around the edges. Now give the pan a good shake and leave it again until about a quarter of the sugar has melted.
4. Now, using a wooden spoon, give it a gentle stir and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – a dark amber colour. The whole thing should take about 10 minutes from start to finish and it is important to be patient and not try to rush it – this is where most people go wrong with making caramel. You must allow the full amount of time at a medium heat.
5. Then take the pan off the heat and add 2 tablespoons of tap-hot water – the caramel will splutter and steam so protect your hands with a cloth and take care. Stir well – you may need to return the pan to a gentle heat to re-melt any lumps of caramel that have formed. The caramel is now ready to use. 1 3/4 cup white sygar
3/4 cup of milk
1 stick of butter
Candy themometer
Melt butter...... On med-heat, Add sugar & stir until light brown.
Then add milk & stir
Let the mixture boil & Cook with candy thermometer until the temperature reaches softball-hardball stage.
correctness,It's Non-profit and only for informational purposes.
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