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Runny Caramel!

post #1 of 6
Thread Starter 

Hi everyone,

I've started making my own fairly basic chocolates, using high quality bought chocolate. I made a hollow shell and filled it with my own muscavado caramel ( ~ 1 part sugar with a splash of water, caramelized, then 1 part butter added), but it set to a fairly firm consistency. I would like a caramel that is REALLY runny once it's cooled, almost like a golden syrup consistency.

Thanks for you help!

post #2 of 6

Investigate an additional ingredient - invertase - to get you from where you are to where you want to be.  There was a posting on this a few months ago; you should be able to find that with little difficulty.

post #3 of 6

When i make caramel i do not use butter. 

I let the sugar caramalize add in just a splash of water, then add in cream....

Very rich though. 

A pinch of salt helps to balance out a bit of the sweet. 

 

I think that for the caramel to be the consistency you want, an additional liquid would help, thus the cream comes into play. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #4 of 6

Some booze would help... I don't know how exactly but booze helps everything :)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6

I totally agree with this assesment. Liquid can be used to adjust the consistency of finished caramel. 

post #6 of 6
Thread Starter 

Thanks guys, all this advice has lead to some real breakthroughs! And I'm definitely going to look into the use of enzymes if I decide to up-scale my creations.  

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