Why Is My Caramel Greasy?

Sugar Work By adonisthegreek1 Updated 26 May 2007 , 1:39pm by SugarplumStudio

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adonisthegreek1 Posted 26 May 2007 , 1:47am
post #1 of 2

I posted a question last week asking for a good caramel recipe for making caramel apples. I normally use Peter's caramel in the 5 lb block, but want to make my own. I followed a recipe on this site. It called for I believe 4 tbsp of butter. Anyway, the caramel tastes great, but was so greasy that it slid right off my apples. I have made caramel apples many times before so I know that the apples must be room temperature and completely washed, dryed and wax free. Clearly the caramel was greasy. As I formed caramel squares, my hands were glistening with butter. I cooked the ingredients in a non stick sauce pan. Do I have to use so much butter? Help! Thanks again to all who respond.

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SugarplumStudio Posted 26 May 2007 , 1:39pm
post #2 of 2

Definitely too much fat.

The caramel I make is a hard caramel ( texture-wise). I don't follow a recipe, per se, I just adjust the ingredients depending on how much I need.

I use about 2 cups of sugar, and starting with 1/4 cup and 1 TBL corn syrup, begin melting it an a saucepan over medium-high heat. I add the remaining sugar a few TBL at a time until the sugar is completely melted and begins to turn amber. I stir slowly with a wooden spoon, allowing the caramel to well..caramelize...usually dark amber. I tend to pull it off early, so just when I think it's ready, i force myself to wait 15 more seconds.

I pull it off the heat and stir in about 1/4 cup of heavy cream, 2t vanilla and 1TBL unsalted butter. If I need a softer caramel, say for a cake filling, I let the caramel cool, then add a TBL or 2 more heavy cream until it;s the consistency I need. It's always very shiny and glossy, but never greasy.

Thw whole process takes about 15 minutes.
Hope that helps.

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