AboutBernadette Expertise I am pretty versed in baking many kinds of desserts, from simple cookies to wedding cakes, from casual desserts to gourmet quality. If I don't have an answer I will research until I find one.
Experience Certified Wilton Cake Decorator; Worked in a high end dessert shop for 1-1/2 years; I am a self taught baker; I prepare desserts for dessert theater performances twice a year where I feed about 500 people over a three day period, in the past I would make all the desserts myself, this year I am trying to put together a team of helpers; I am a cookbook collector and reader; I am in the process of writing a cookbook; I have been taught by my Father a former chef since I was a little girl; I am a stay at home mom who prepares desserts and wedding cakes for people on the side.
Education/Credentials Apprenticed for 1-1/2 years at a well known dessert shop in Olympia WA.
Question I am having trouble making consistent soft chewy caramels.
They are either too soft or set up too hard.
Any advice?
Answer Hi Mike,
It's all about temperature. You must get the caramel to 240 degrees F or 115 C, also known has the soft ball stage. Use a candy thermometer for best results. I have included a recipe from a book called "Candymaking", by Ruth Kendrick and Pauline Atkinson........
Shirley's Wonderful Caramels
If you don't happen to have a 6-quart pan, cut the recipe in half and pour into a 9 inch square pan.
Butter a 9x13 inch baking pan; set aside. In a heavy 6 quart dutch oven, combine corn syrup, condensed milk, milk, cream, butter and sugar. Place over medieum heat and stir occasionally with wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.
Clip on candy thermometer. Cook, stirring constantly, to 240 degrees F (115C) or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into prepared pan. Allow to stand at room temperature overnight. Cut into about 1 inch rectangles or squares. Wrap in waxed paper. Makes 117 pieces
Tip: If you allow caramels to sit for 24 hours they will be less sticky and a lot easier to cut.
I hope this solves your problem, good luck.
Bernadette
