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Caramel: correct temp?

j
jbenson Nov 25, 2010 09:46 AM

Hi All,
Does anyone know what temperature the thermometer should read when you are making caramel so that you know when it is ready?

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  1. babette feasts RE: jbenson Nov 25, 2010 09:48 AM

    Color will tell you. Otherwise, 325F for a light caramel, up to 350F for a more intense one.

    3 Replies
    1. re: babette feasts
      j
      jbenson RE: babette feasts Nov 25, 2010 09:59 AM

      thank you!! i'm making a salted caramel apple pie and I am afraid of burning the caramel as I've never made it before....
      You might then know this too as I've never made a pie before: do I spray/grease the pie pan before putting in the pie dough?

      1. re: jbenson
        babette feasts RE: jbenson Nov 25, 2010 10:23 AM

        No, the fat in the pie dough is enough, it essentially greases itself.

        For your caramel, use a pan with a light bottom, i.e. stainless, not cast iron. I find the 'wet' method more reliable - add just enough water to moisten all of the sugar to a wet sand consistency, cook on high WIITHOUT STIRRING until it starts to color, then turn the heat down to medium-high and continue cooking the sugar to peanut butter color. Swirl the pan as needed to move things around. Stirring before all the sugar is dissolved can induce crystallization and you will have a frustrating mess.

        Good luck!

        1. re: babette feasts
          j
          jbenson RE: babette feasts Nov 25, 2010 10:30 AM

          thank you soooo much Babette!!! I'm going for it!! Happy T-Day to you!!

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