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Caramel; How To Make It Not So Sticky

post #1 of 5
Thread Starter 

Good Morning Ladies and Gents,

 

I run a candy apple business and I am looking to make a new caramel to coat my candy apples in. I use white sugar, corn syrup, vanilla, butter, and evaporated milk (as I don't want to have to store or buy new ingredients). The first batch that I made was insanely sticky. The second batch I made was much better, but still just a little too sticky in my opinion (I added extra butter in the second batch).

 

What can I do to make it not so sticky, but sticky enough to stick to the apple. When I say it was too sticky I mean you couldn't even get it out of your teeth (first batch). Any suggestions?

 

THANK YOU!!!

post #2 of 5

Whats your formula look like?

post #3 of 5
Could always just thin it out with cream a little.
post #4 of 5

@ashleyirene

Maybe post a formula.

I hope the latest out-break doesn't hurt your business. Keep everything clean and fresh.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #5 of 5

Ummmm...Cook the caramel harder? say.. to 105-ish ?(105 celcius)

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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