Try the original recipe first so you know the texture you are after.
I am planning on making your caramel soon and am very much looking forward to it. However, I would like to try making with some raw sugar I have, as well as perhaps piloncillo, palm sugar, and maybe even maple syrup if possible. All three of the sugars have considerably more moisture than regular white sugar. Would I have to adjust for the moisture content or any other factors if I were to switch the sugar? The raw sugar is similar to turbinado, but probably a little more moisture, the piloncillo and palm sugar are close to brown sugar.
Would it even be possible to do it with maple syrup?
I think the sugars will give reasonable results, extra moisture will boil off, texture may differ somewhat from traditional caramel. Do small batches to experiment. Maple syrup will be more of a challenge. You might want to try with maple sugar instead, or add the maple syrup in place of some of the water and glucose. Again small batches to test your recipes. Failures can be diluted with cream and used as caramel sauce.
Edited by Kerry Beal, 10 September 2006 - 04:05 PM.