I want to make caramel squares at home, but I don't have thermometer to take the actual temperature. Can I really make caramel perfectly without candy thermometer. Or shud I invest one?
Pretty please pickle pals!
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Amanda is a co-founder of Food52.
I think it's worth the investment -- the temperature has a big effect on the final consistency of caramel. I have the Taylor candy thermometer. Pretty reasonable, I recall.
Like Amanda said its not a bad idea to own a candy/fry thermometer. But by no means is it completely necessary. What do you think the French masters were using in the beginning? A thermometer will help you, it will make your like easier, but it is possible to make caramel using only your sight and smell. Do yourself a favor and invest in one.
Its just a matter of knowing the different stages and what to look for in them...
Thanks! I bought a candy thermometer.. Yay!
Let's settle this once and for all, shall we?
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