Easy Runny Caramel Recipe

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Caramel

Hi understandingcocoa – I layer it and yes I cook the caramel after I add the cream – the consistency depends on what temperature you cook the caramel to after adding the cream – I haven’t made a runny caramel to fill bonbons – yet, I cook mine to 230F for this application, First I pipe the peanut butter in – I use Adams crunchy – and then pipe the caramel, let cool and then cap, Another

Do you caramelize the sugar separately then add the cream and butter, or are you cooking it all together until the mixture colors? I suggest the foI caramelise the sugar alone with a little water, then once to colour adding the cream & butter, Thank you i’ll try another batch now and up thYou’re welcome, My usual caramel sauce is equal parts by weight 40% cream and caramelized sugar, no butter, plus salt and vanilla bean depending onTo what temperature and consistency do you cook the caramel? That is another factor in how fluid it is when finished, You should always test it byI use the same recipe as pastrygirl and 2 thermometers – a glass candy one and a digital probe one – after adding the cream salt and vanilla I cookThe consistency of caramel comes down to the cooking temp, The higher you go, the more water you are cooking out, When I want a consistency that IThanks Jim, I don’t cook to a particular temp, I’ve always just done it by eye to an amber colour, I usually add the cream and take the sugar off tI love anything with peanut butter so that sounds heavenly – do you layer it or mix them together? This method is new to me – do you mean you carryThanks Bentley, just to confirm, 104 Celsius not F correct? do you find it reaches an amber colour at this temp? and so you also put it back on theThe customary method is to get the sugar to the color you want remembering that it will lighten when the cream is added, then add warmed cream an

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