5 Basic Errors That Are Made When Making Caramel



I have found that I did tend to eat more of the packaged caramel than make it at house. I recognized it was because if seemed like I might never ever master the art of making caramel.

Then I discovered the mistakes that I was making. These errors were keeping me from refining my caramel recipes!

As soon as I remedied these mistakes I have been making and consuming more homemade caramel then the shop bought brands! You merely need to uncover your error then fix it.

Here are the following 5 reasons that my initial work of art ended up being an awful sight.
· High Heat
· Lack of Patience
· Moving it to the wrong containers
· Lack of Candy thermometer
· Excessive Butter

High Heat
One factor is that you can burn yourself pretty severely, and if you get some cigarette smoking hot caramel on your skin it will stick to you. Severe heat when cooking caramel can trigger you to burn the recipe.

Absence of Patience
When you prepare with chocolate it can be pretty straight forward and basic. Often times it dishes just need you to put and melt. With caramel you need to be a bit more patient. It takes caramel longer to smooth and melt out. So when you are about to handle this new job bring your persistence along.

Utilizing the Wrong Containers
As mentioned before caramel can get actually HOT! That is why you need to make certain that you have moving dishes that can stand the heat! I can not count Caramels the number of times I melted through some of my plastic containers or molds aiming to transfer my caramel. Read prior to you buy. Learn just how much heat that your mold or container can with stand. If it is plastic do not even try it!

Excessive Butter
The taste of butter is delicious. Some caramel dishes require that you utilize butter some do not. You have to understand that too much butter can add to the burning of your dessert dish constantly use a bit less than exactly what the recipe needs and do not add additional if you want to prevent a burnt sticky mess! If you are a butter enthusiast it might be difficult however well worth conserving time loan and effort if you just cut down a little.


I have discovered that I did tend to eat more of the prepackaged caramel than make it at house. I realized it was since if appeared like I could never ever master the art of making caramel.

As soon as I fixed these errors I have been making and eating more homemade caramel then the shop bought brand names! Extreme heat when cooking caramel can cause you to burn the dish. Some caramel recipes need that you utilize butter some do not.

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