how do I keep my caramel stretchy and chewy after it cools?
If it is too hard you are cooking it too much. Come down a degree or two on the temperature.
Are you trying to make soft caramel candies, or more like a caramel dessert sauce? In other words, what's the application?
I've successfully folded some water into warm caramel that had set up too hard upon cooling. It worked like a charm!
i want it stretchy like cramel candies, where it solid nut still pliable and gummy
Ok, then try this:
1 cup of corn syrup
1 c cream
1/2 c milk
1 1/2 cups of sugar
1/4 t salt
Combine In a saucepan with a candy thermometer over medium heat . Heat slowly to 240ºF. Remove from heat, and stir in about 3oz of water. (this is an approximation, I didn't measure closely)
I tried adding the water on a whim one day, finding myself in the same position as you, and it gave me a great soft, chewy caramel.
Please enter a valid email address.
Well played. You deserve a cookie.
15 ways to spice up fall
Spice it up.
Kefir to kraut.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.