5 Simple Mistakes That Are Made When Making Caramel
I have actually discovered that I did tend to eat more of the prepackaged caramel than make it at house. I recognized it was since if seemed like I might never ever master the art of making caramel.
I revealed the errors that I was making. These mistakes were keeping me from perfecting my caramel dishes!
When I corrected these mistakes I have actually been making and eating more homemade caramel then the store purchased brand names! Plus, I have had orders for individuals to purchase my candy. You can do the exact same thing! You simply have to discover your mistake then remedy it.
Here are the following 5 reasons that my initial work of art became an ugly sight.
· High Heat
· Absence of Persistence
· Transferring it to the incorrect containers
· Lack of Candy thermometer
· Excessive Butter
When cooking caramel you need to be incredibly careful. One factor is that you can burn yourself pretty severely, and if you get some smoking cigarettes hot caramel on your skin it will stay with you. That is why it is best to melt your sugar at a moderately high temperature and not an exceptionally high temp. Also severe heat when cooking caramel can cause you to burn the dish. Once that occurs you have to begin all over once again simply due to the fact that the charred taste will control the taste of your candy.
Lack of Perseverance
With caramel you have to be a bit more patient. It takes caramel longer to smooth and melt out.
Using the Incorrect Containers
As stated prior to caramel can get really HOT! That is why you have to make sure that you have moving dishes that can stand the heat! I can not count the number of times I melted through some of my plastic containers or molds trying to move my caramel. Read prior to you buy. Learn how much heat that your mold or container can with stand. If it is plastic do not even try it!
Some caramel recipes require that you utilize butter some do not. You have to realize that too much butter can contribute to the burning of your dessert dish constantly use a little bit less than exactly what the dish requires and do not include additional if you desire Caramel Candy to avoid a scorched sticky mess!
I have found that I did tend to consume more of the prepackaged caramel than make it at home. I understood it was because if seemed like I might never master the art of making caramel.
When I remedied these mistakes I have been making and consuming more homemade caramel then the store bought brand names! Severe heat when cooking caramel can cause you to burn the recipe. Some caramel dishes require that you use butter some do not.