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Thick caramel

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As I was comparing recipes for caramel I noticed quite a range of amounts of sugar, anywhere from 1-2 1/2 cups, while the other quantities of ingredients were quite similar. I'm wondering what role the sugar plays besides sweetening. Does a larger amount produce a thicker caramel? Calling all chow chemists and scientists for help!

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  1. No I think sugar just dictates the volume of caramel what temperature you boil your caramel at and for how long determines your caramel's viscosity.

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    1. re: Bryn

      Thanks, Bryn. I made a batch today that I was quite happy with, this time using some brown sugar instead of all white. On medium heat I boiled it to just barely 250 degrees and it was lovely. Used it to make turtle brownines and Oatmeal caramelitas and they were quite good if I may say so myself.