/ck/ - Food & Cooking

>>6747371
Lower temperatures and continuous agitation are your friend.

And more importantly DO NOT TAKE YOUR EYES OFF THE MIXTURE ONCE IT STARTS CHANGING COLOR.

Caramelization goes from 0-burnt faster than Congress rejects a good idea.

Also try adding a pinch of salt; more for enhancing the flavor than for changing any chemical properties.

>>6747371
Sounds like you need a device to monitor the temperature. Cooking sugar to the right texture requires a specific amount of heat.

>>6747404
I read online you aren't supposed to fuck with it?

Also, noted. Would a double boiler help, or would it not get hot enough?

>>6747408
I used a candy thermometer, and it hovered in the 220's (F) for a while. Then it peaked at 235-40, but it was burning

>>6747419
The lack of or addition of agitation is personal preference and probably has a minimal effect on the final product.

And no, just use a nonstick skillet and keep the flame on medium. It'll take longer but you'll be able to monitor the process more easily.

Ok mate. I'm going to change your caramel related life.

You ready? Good, get a stainless steel pot, deep enough to hold your caramel. A wooden spoon, and of course your sugar. If you intend on adding butter and cream/milk/water, keep those handy as well.

Note: This is a technique I use in a professional kitchen, and should not be used in a home.

Step 1: Turn your stove top on to max power. Place the pan on the burner.

Step 2: Let the pan get hot, like proper smoking hot

Step 3: Time to work fast, dump all your sugar in, it will melt very rapidly, some may potentially burn. To prevent this, stir it! As the heat is transferred into the sugar you will get a small raft of unmelted sugar. It's fun to play with(not with your hands, use the spoon).

Note: To prevent crystallization, ensure all materials involved are clean. Crystallization generally happens from foreign objects entering the caramel. However. I cannot confirm this. I didn't know about crystallization of caramel until a few years ago when my co-worker did it.

Step 4: If you're using a thermometer, it's unlikely to be able to tell the proper temperature fast enough. You'll need an instant read, preferably digital. Or a small bowl of water. Basically, judge the color, when it's the color you want, REMOVE from heat. Add the butter, remove your hands and face from the area. Lots of steam. Once it settles down, add your liquid and you're done.

Pro-tip: Touch it

Make some EZ mode caramel.

Ingredients
1 (13 oz) can sweetened condensed milk

Instructions
Remove the label from the can(s). Place the can(s) in the slow cooker and fill with water. The water needs to come at least one inch above the top of the can to maintain proper, even heat. Secure the lid on the slow cooker, set the temperature to LOW and let cook for 8 hours.
After 8 hours, turn the heat off, remove the lid of the slow cooker and allow the water and cans to cool undisturbed. Once cool, open the can and remove the dulce de leche. It is ready to serve! Store leftovers in the refrigerator.

>>6749903