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Troubleshooting Caramels


Elizabeth_11
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On 9/16/2018 at 7:40 PM, Chocolot said:

To get the color darker and flavor stronger, just cook it longer. So when the temp goes too high, add a little water to drop it down. Try to not let it stop boiling when you do this. You can keep doing this for a long time and get it to the color you want. Glucose interferes with browning, baking soda increases browning. You can cook caramel for hours this way. Just remember that the longer you cook it, the more sugar is inverted. 

 

It makes sense that cooking the caramel longer (with the addition of a little water as necessary) would darken the color and increase the caramel flavor, but does the baking soda add more caramel flavor or does it just darken the color and thus is a "cosmetic" effect?

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It responds fairly quickly,  but, what I do is raise the temp slowly as I’m cooking.  If I do that, when I get close to the 150 F mark, then I stop raising the temp for about 15 minutes to allow the Maillard to kick in.  

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