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Help, caramel came out too firm!

chocolate chick Dec 21, 2006 04:47 PM

I am making a pecan caramel filling for brownies and the caramel is too firm. I don't want a "caramel sauce" but need to soften it a little. Can I reheat and add a touch of cream? Or do I need to start over?

  1. Candy Dec 21, 2006 04:47 PM

    Reheating and adding cream will work. Just be careful not to add too much.

    1 Reply
    1. re: Candy
      chocolate chick Dec 21, 2006 10:02 PM

      Well, I tried adding about a 1/4 cup of cream to my single batch of caramel and when it cooled, it crystalized and became praline-like. What went wrong? Too much cream? I warmed the caramel on low heat. Any ideas?

    2. s
      scott123 Dec 22, 2006 06:03 AM

      It means that your caramel recipe is mostly sugar based and doesn't contain enough crystallization inhibitors such as corn syrup.

      You could re-heat the caramel yet again, liquefy it, and allow it to cool and you might get lucky, or... you could improve your chances by cooking it a bit (to remove some moisture) and adding a little corn syrup, maybe a tablespoon.

      A candy thermometer is invaluable for this type of application. The final temp will tell you exactly how soft/hard the final caramel will be.

      1 Reply
      1. re: scott123
        chocolate chick Dec 22, 2006 12:21 PM

        Thanks Scott123, I always use a candy thermometer, but had someone helping me who is not used to making caramel. I left the room and well, you can guess...

        I think this batch is a dud and I'll need to start from scratch, but I'll try extra corn syrup next time if it happens again. Thanks so much for your help.

      2. s
        scott123 Dec 22, 2006 09:49 PM

        Don't throw it out... maybe I sounded too pessimistic in my previous post. It's completely salvageable, just re-heat and add some corn syrup. Or just store it in the fridge for a few weeks until you can work with again. It'll keep.

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