Q&A for How to Make Caramel

Use the caramel temperature as a guide! Cook your caramel until it's around 350 to 375 °F (177 to 191 °C). Once the sauce reaches 375 °F (191 °C), remove it from the heat and add in the other ingredients, like heavy cream and butter.

Yes, but just be sure to add it in after you cooked it, or the vanilla flavor may evaporate. Take care when adding it in, as the vanilla might splatter for a couple of seconds.

You will know it's finished when it has started to bubble. Watch the caramel at all times as it is easy to burn it.

It is fine if it bubbles because only then will it melt into oozy, sweet caramel.

You can actually dip them right away, or wait until it cools down a bit.

Let it cook until it develops a caramel color, but be careful not to overcook it.

Put it in the fridge for 15 minutes.

Once the caramel has become a nice raw-amber color and it is just barley bubbling, the eggs and cream will slow down the cooking process as it cools in the pan.

I suggest you and your grandpa cut up some green apples and squeeze lemon juice on them. Stir a little sea salt into the caramel sauce and dip your apple slices in the warm caramel. You'll love it, and still get that caramel candy taste. Best of all, it is something fun you can do together.

Like a plate of soft jelly.

Only dry caramel will. Because of the water content in wet caramel, it will not harden.

You probably overcooked it. Make a new batch.

The first phase of bubbling is the evaporation of the water. After that, the sugar will heat up enough to brown (and bubble some more) as it turns into caramel. In your case, the temperature did not get high enough to caramelize the sugars.

It becomes hard like toffee or sweet and crispy, but not chewy. It depends how long you leave it to dry.

No.

You cooked it too long. Just try again and remove it from heat a little sooner then your last batch.

Wetter is better. You'll want your caramel to be super creamy so it doesn't get stuck in your braces.

You can make caramel without any dairy, however it might not taste as good. You can also try soy milk as a dairy substitute.

You can stop cooking when you see that it has turned a nice golden brown color and the consistency is gooey.

You can add butter for the wet caramel recipe at the same time as the sugar and water. A touch of salt will bring out the butter flavor.

If you have taught your child all the safety measures of being in the kitchen and the hygiene importance, then it will be okay.

You can put it in some ice molds, cupcake molds, or candy molds and place them in the freezer, It will completely harden.

You will need to make sure it is hot, and spoon it into molds. Make sure the caramel is liquid, and scrape any off the edges.

Yes, but reduce the cook time and check on it every 10 seconds, mixing thoroughly between intervals.

Put your pan in hot water. That way the sugar can dissolve and soften.

Maybe it was your sugar. Next time, use granulated sugar. Also, don't take your pan off the stove unless the caramel is done.

Make the caramel as you usually would. Line a baking sheet with non-stick baking paper, and lay your walnuts out on it. Drizzle the caramel over the walnuts, and let them broil for a couple of minutes in the oven. Let them cool, and enjoy!

For caramel that is firm enough to be a candy but soft enough to bite into, consider making the dry caramel recipe above and then adding the butter and stir and then condensed milk 1/4 to 1/2 cup and stir. More butter may make it softer at room temperature and firmer in the chilled pieces.