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Caramel wont work!?? Sugar just keeps drying out and turning to dust just after boiling, HELP this has never happened before?!?

asked by @blueberrybelly about 6 years ago

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6 answers 10207 views
14b11c12 6b95 4986 8177 06182a5401bb  sleepin rache circa 92
added about 6 years ago

Are you stirring your caramel. DO NOT STIR. Just swirl the caramel and go very slowly with the heat level. Also make sure no crystals are on the sides of your pan. Dip a brush in water and wipe those down if you see any form.

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3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 6 years ago

I take it your sugar is crystallizing. In addition to RTPs suggestions you may want to add an agent to invert some of the sugar like cream of tartar or add some corn syrup. With just sugar you are using only sucrose molecules which like to make a crystalline matrix, if you invert (i.e. break) some of the sucrose molecules into glucose and fructose molecules or add the glucose/fructose molecules it makes it more difficult for the sucrose molecules to bind together into crystals.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

I agree with RTP. Your caramel is crystalizing. Add a touch of Karo syryp, or even some cream of tartar dissolved in a little water, and don't stir once you put it on the heat. When washing down crystals from the side of the pan, try not to have your brush too wet or you'll add enough water that it will just take longer to cook down. Good luck and persevere!

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

LOL! We must have been writing at the same moment, hla.

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3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 6 years ago

Yep! Great minds think alike.

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Fe759e32 f945 40b6 acea 9486c52f49b0  moi
added about 6 years ago

For 1 cup sugar, rub in 1 teaspoon lemon juice with your fingers (no water) until the sugar is saturated. Stir occasionally with a long-handled wooden spoon until the sugar liquifies. Swirl the pan (no need to stir once it is boiling) until it and turns a pretty caramel color. The acid from the lemon keeps it from crystallizing (and it's probably something you have in your fridge).

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