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Dec 22, 2008 05:17 AM

How can I save a full pan of homemade caramels that didn't solid up

I tried my hand at homemade caramels and although the flavor is awesome, they aren't solid enough to wrap in wax paper. I don't have a candy therm and must have pushed it before it was ready to pour - ugh ugh. Can I save this, put it back on the stove? Add something? Help - it's delish and don't want to toss. Thanks in advance.

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  1. whatever you do, don't throw it out! After all, you now have an awesome caramel syrup for ice cream, apple pie, etc. Put in a jar and keep in the fridge

    1 Reply
    1. re: FriedClamFanatic

      I second FCF. There's also caramel fondue for dessert if you're having guests.

    2. I just had this issue last night - not sure how runny yours is, but mine was firm enough where I scooped into small balls (which morphed into a puck shape), chilled them outside to harden a bit, then coated them in melted chocolate from the microwave. They look like a cross between mini cow pats and melted truffles, but they are going into my chocolate assortments anyway.

      2 Replies
      1. re: kasiav

        That's like mine, not soft enough to pour but not hard enough to cut into a square and have it stay that shape. As the caramel gets to room temp with your chocolate on it, won't start to reshape?? and crack the choco?

        1. re: lexpatti

          Depends how fast you can move. the chocolate should cool and lock the caramel in; by the time the caramel warms to room temp the choc shell has set already. I usually store these guys in the fridge until they are ready to be boxed anyway, which should help as well.

          I 'balled' the caramel in 2 batches, in order to keep shape loss as minimal as possible. I did not have issues cracking the chocolate at all, maybe because the chocolate wasn't super hot? I melted the chocolate in small batches in a ramekin, in the microwave (check & stir at 30 sec intervals until melted w all lumps gone). There was some shape loss but they definitely look acceptable, more dome shaped than truffle shaped.

          Here's what I did in order:

          1) score/cut the caramel w/sharp knife to set your portions
          2) tear each piece and roll it into a ball (if softer, can scoop w/melon baller or spoons)
          3) once you are halfway through your caramel, stick the ones you've balled up so far into the freezer (or in my case, outside) to harden.
          4) finish balling the rest of the caramel, place in freezer/outside until firm (not necessarily frozen - just enough so it won't melt when you're coating). For me this took maybe 30 mins outside.
          5) melt chocolate in microwave at 30 second intervals, mixing until smooth.
          6) using a spoon as an aid, toss caramels quickly in chocolate, set on silpat or wax paper or whatever. place batch in fridge when done.

          good luck!

      2. Hi!

        I agree that the caramels would make a wonderful sauce for ice cream or for dipping apples.

        But, don't give up on making caramels. I've made them a lot, but for a while there, they weren't getting solid. It turned out that my candy thermometer was off. I got a new one and things are working out much better again!

        Good luck!

        1. You could also mold some around pretzel rods or the large twisted pretzel sticks, then dip in chocolate.