ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › grainy caramel after 1 day!
New Posts  All Forums:Forum Nav:

grainy caramel after 1 day!

post #1 of 10
Thread Starter 
I love making caramel for turtles and chocolate dipped caramel squares, but every once in a while I notice that some of the batches develop a soft grainy texture rather then staying sticky and firm like they should. It also takes on a paler color and I can literally scrape it off in layers with a butter knife.

This last time it happened after only 1 day, though previously I noticed it only happening if I tried to re-heat it too quickly or too hot (microwave). I store all of caramel at room temp, in case that is a factor.

Does anyone know what I am doing wrong? The recipe I use has sweetened condensed milk in it versus cream, in case that matters too.
post #2 of 10
You might try adding just a small amount of corn syrup to the recipe. This should help to keep sugar crystals from forming.
"The pressure's on...let's cook something!"
 
Reply
"The pressure's on...let's cook something!"
 
Reply
post #3 of 10
Thread Starter 
The recipe I use actually has 1 can of condensed milk, 1 cup of corn syrup, brown sugar and butter. I suspect it isn't the recipe itself, but how I am storing it or cooking it, as 95% of the time it turns out fine and will last for a couple months at room temp.
post #4 of 10
Try adding a bit of cream of tartar and when you stir it, dont let it splash to top of pan, stir nice and slow,
CHEFED
Reply
CHEFED
Reply
post #5 of 10
I think Ed's suggestion is the ticket. I was having crystallization problems with my dulce de leche (goat milk caramel) and that solved it. I'd tried storing at room temp as well as in the fridge and it still got grainy.
post #6 of 10
Thread Starter 
about how much cream of tarter do you suggest adding? 1 batch fills a 9 x 13 pan or about 2 8x8 pans.
post #7 of 10
I put a level teaspoon per Sheet Pan so I would guess about a 1/4 t to a 1/2t
CHEFED
Reply
CHEFED
Reply
post #8 of 10
Thread Starter 
thanks so much for the tip, I'll givbe it a try with my next batch!
post #9 of 10
Thread Starter 
lastly, at what point do I add in the cram of tartar?
post #10 of 10
Before the boil or hi heating
CHEFED
Reply
CHEFED
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › grainy caramel after 1 day!