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?
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.
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.
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.