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 you make 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 you make caramel?),it will help you,my kids.
Answers:
Go Alton!
Basic Caramel Software:
2 cups sugar
1 cup water
1 tablespoon light corn syrup
Caramel Sauce Software:
1 batch caramel
2 cups heavy cream
Hardware:
Small, heavy saucepan
Clean soup spoon
Candy thermometer (technically optional, but we suggest you use one until you get the hang of things)
Parchment paper
2 sheet pans or other heatproof surface
Aluminum foil
Cooling rack
Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color.
Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
Other Answers:
melt some butter in a pan and slowly add some sugar.you can add milk if you want it to be soft
boil half cuppa water. Then add a cuppa sugar into boiling water and cook until it become golden brown. Remove from heat immediately and add some liquid cream as you like it.
Source(s):
For more recipes, go to www.allrecipes.com
Take a can of Black & White sweetened condensed Filled Milk remove paper lable and put the can into a small pot of water. Boil for about 2 hours with lid on. After boil let cool for about 15 or 20 minute's, take lid off using a can opener and walla!!! Delicious Home made caramel.
Caramel is just melted sugar. To make a caramel sauce, you need to add some butter and liquid. Caramel candies are made by boiling sugar, milk or cream, and butter and cooking to about 245 degrees.
Simple Southern Caramel Recipe
Ingredients for Best Caramels:
1? cups of sugar
2 tablespoonfuls of butter
? cup of glucose
3 tablespoonfuls of flour
1 pint of cream
1 teaspoonful of vanilla
1 yolk of egg
Instructions for Best Caramels:
Put the sugar, glucose and one cup of the cream over the fire to cook.
Beat the yolk of egg; add the rest of the cream and very gradually (do not allow the mixture to stop boiling) stir this into the boiling candy; then let cook to the soft ball degree, 236 deg F., stirring occasionally.
Beat the butter to a cream; gradually beat in the flour, then gradually stir this into the candy and let cook to 240 or 245 deg F., according to the season or the hardness desired in the candy.
Add the vanilla and pour into two buttered bread-pans.
When cold cut in cubes.
For nut caramels add one cup or one cup and a half of nuts just before turning the candy into the pans.
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 you make 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 you make caramel?),it will help you,my kids.
Answers:
Go Alton!
Basic Caramel Software:
2 cups sugar
1 cup water
1 tablespoon light corn syrup
Caramel Sauce Software:
1 batch caramel
2 cups heavy cream
Hardware:
Small, heavy saucepan
Clean soup spoon
Candy thermometer (technically optional, but we suggest you use one until you get the hang of things)
Parchment paper
2 sheet pans or other heatproof surface
Aluminum foil
Cooling rack
Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color.
Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
Other Answers:
melt some butter in a pan and slowly add some sugar.you can add milk if you want it to be soft
boil half cuppa water. Then add a cuppa sugar into boiling water and cook until it become golden brown. Remove from heat immediately and add some liquid cream as you like it.
Source(s):
For more recipes, go to www.allrecipes.com
Take a can of Black & White sweetened condensed Filled Milk remove paper lable and put the can into a small pot of water. Boil for about 2 hours with lid on. After boil let cool for about 15 or 20 minute's, take lid off using a can opener and walla!!! Delicious Home made caramel.
Caramel is just melted sugar. To make a caramel sauce, you need to add some butter and liquid. Caramel candies are made by boiling sugar, milk or cream, and butter and cooking to about 245 degrees.
Simple Southern Caramel Recipe
Ingredients for Best Caramels:
1? cups of sugar
2 tablespoonfuls of butter
? cup of glucose
3 tablespoonfuls of flour
1 pint of cream
1 teaspoonful of vanilla
1 yolk of egg
Instructions for Best Caramels:
Put the sugar, glucose and one cup of the cream over the fire to cook.
Beat the yolk of egg; add the rest of the cream and very gradually (do not allow the mixture to stop boiling) stir this into the boiling candy; then let cook to the soft ball degree, 236 deg F., stirring occasionally.
Beat the butter to a cream; gradually beat in the flour, then gradually stir this into the candy and let cook to 240 or 245 deg F., according to the season or the hardness desired in the candy.
Add the vanilla and pour into two buttered bread-pans.
When cold cut in cubes.
For nut caramels add one cup or one cup and a half of nuts just before turning the candy into the pans.
correctness,It's Non-profit and only for informational purposes.
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