Cooking Carmel At High Altitude/ Sugarbaby Recipe

Baking By baking_fool Updated 5 Dec 2011 , 3:35am by Elcee

baking_fool Posted 3 Dec 2011 , 5:08am
post #1 of 8

So I have made caramel sauce many times before and have had no troubles. But just recently I got the cook book Sugarbaby and wanted to try the caramel and vanilla cream fondant spirals recipe. Well I followed the recipe to a T and the caramel ended up rock hard!!!!

According to the recipe the way I understood it the caramel should have a soft chew, melt in your mouth consistency to match the soft fondant center.

Instructions said to cook the caramel mixture to 257 degrees, the mixture contained cream, corn syurp, and sugar.

So either my candy thermometer is off or the temp has to be lower at high altitude?

Any advise?

7 replies
baking_fool Posted 3 Dec 2011 , 3:20pm
post #2 of 8

Any Ideas? Please?

Elcee Posted 4 Dec 2011 , 2:07am
post #3 of 8

Candy adjustments for 5000 ft:

Soft Ball (Fudge, Penuche, Fondant) 224-230 degrees
Firm Ball (Caramels) 232-238
Hard Ball (Divinity, Taffy, Caramel Corn) 240-258
Soft Crack (Butterscotch/English Toffee) 260-268
Hard Crack (Brittles) 290-300


scp1127 Posted 4 Dec 2011 , 3:53am
post #4 of 8

I use her caramel recipe. Read the introduction where she explains how to manipulate the outcome through temperature. Make sure your thermometer reads 212 at boiling. Adjust for altitude. Her recipe isn't really any different than most. That is one of my favorite books.

Elcee Posted 4 Dec 2011 , 4:22am
post #5 of 8

Actually, at high altitude we can't check that our thermometers read 212 at boiling, we need to see what our thermometer reads at boiling (usually around 198 where I live at about 6000 ft.) because it will vary depending how high above sea level you are; then adjust accordingly.

scp1127 Posted 4 Dec 2011 , 7:12am
post #6 of 8

I didn't know that about high altitude. The good thing about caramel is that after making it a few times at different temps, if you keep notes, you can manipulate the flavor and consistency.

baking_fool Posted 5 Dec 2011 , 1:35am
post #7 of 8

Thank you every one for your help. I really want her recipes to work because even though the texture was wrong the flavor was great icon_biggrin.gif

I did a little research and found exactly what Elcee said. So I did the boiling water test and mine boiled at about 195-200 area. So this fri I will try again.

Thank you for all your help

Elcee Posted 5 Dec 2011 , 3:35am
post #8 of 8
Originally Posted by baking_fool

So this fri I will try again.

thumbs_up.gif Let us know how it goes!

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