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Last year my caramels stuck to the wrappers - any idea why? Is it because they were salted?

asked by dottieinthekitchen almost 6 years ago

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7 answers 12084 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 6 years ago

What do you use for wrappers? I use waxed paper, and salt a lot of my caramels, and don't have trouble with sticking. What caramel recipe are you using & to what stage to you cook the caramel mixture?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

It's a pretty standard recipe, cooked to firm ball stage (248*). I can't remember if I had this problem with caramels that I didn't salt. I'm making different flavors of caramels and would love to be able to use the wrappers rather than cutting squares of waxed paper.

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3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 6 years ago

I know what you mean about cutting the waxed paper! I've not used the pre-cut wrappers, but suspect they are the issue, not the salt.

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D347253b 88e5 4ba1 ab1b 7b10260231b2  stringio
added almost 6 years ago

I cut up parchment paper for my caramels. No sticking problem.

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7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added almost 6 years ago

I think the way you store the caramels after you wrap them is also important. A slightly higher than room temperature as well as moisture levels can affect their stickiness on the outside.

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516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 6 years ago

Use parchment baking paper and don't wrap until candies are room temp. A pinch of coarse sea salt adds to the taste. Just a pinch.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I cut wax paper and have had no problem with salting. However, It was been warmer and wetter longer here this year, and I have to say many of my treats have suffered in various ways, so if it is humid where you are that could be too.

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