Large batch of caramel sauce

[ritz55]

Hi

 

Could some one please help me with a large batch of caramel! Sugar and water proportion remain same or is water reduced? Have  tried a few batches and got hard rock sugar

Regards

[Drewman]

3 parts sugar with 1 part water to prevent scorching. Add a little lemon juice or other acid to prevent crystallizing.

[JeanneCake]

This is our large batch caramel sauce:

 

3# heavy cream, warmed

 

In a large braiser:

1# 8 oz water

9 oz corn syrup

5# 4 oz sugar

 

12 oz unsalted butter, chopped

 

mix it gently (because I never wash the sides down with a wet brush but you don't want to leave a giant mound of sugar in the center either)

 

Moderate heat til it starts to color then watch it carefully.  When it's the color you want,  turn off the heat, add the cream in a slow stream, starting and stopping as the bubbles rise and subside; when the cream is added, add the butter and 4 tbl vanilla and stir with a whisk.

 

If what you were looking for is straight caramel (for dipping or making a cage) then what Drewman said.  I like to rub the pot with a cut lemon first.

 

ETA: forgot the butter quantity

Edited November 27, 2014 by JeanneCake (log)

[ritz55]

Thanks Drewman!! How much would cream be?

JeanneCake appreciate your response! But again how much is the cream quantity?

[Lisa Shock]

FYI, the water amount is immaterial. By the time you get caramel color, the water is gone. The water is mostly an insurance policy for getting an even initial melt.

[jmacnaughtan]

If you want to speed it up (and get a better flavour), I'd recommend doing a dry caramel.  You do need to keep an eye on it though.

[Alexei Korolev]

Hello!

 

Does anyone here have experience in making caramelized sugar in large batches? I'm an ice cream manufacturer and our most popular flavor is salty caramel. Let me tell you how we make our caramel sauce:

 

In 25 litre saucepan we put sugar + water + cream of tartar. We boil it WITHOUT stirring until the water evaporates and the temperature reaches 180 degrees celcius (356 degrees Fahrenheit) . We measure with digital probe thermometer. Then we drop butter in it and the worker starts stirring with a wooden paddle. It all starts to splutter and slop out of sausepan, it's pretty dangerous moment. Then, when it ends, we add cream and continue stirring. The caramel sauce is ready at this point. We make 240 kgs/ day. 

 

As our company grows, we need more caramel sauce. I'm looking for an industrial equipment that can help me upscale the production and make the process less risky, so not the worker, but the machine does all the stirring. Does such an equipment exist? What should I be looking for?

 

Thank you.

Edited April 18, 2016 by Smithy
Adjusted title (log)

[Kerry Beal]

A Savage Firemixer should work - http://www.savagebros.com/p.14/s-92-firemixer-cooker-mixer-gas-or-electric.aspx

Edited April 18, 2016 by Kerry Beal (log)

[danielle_j]

On ‎4‎/‎18‎/‎2016 at 3:53 AM, Alexei Korolev said:

Hello!

 

Does anyone here have experience in making caramelized sugar in large batches? I'm an ice cream manufacturer and our most popular flavor is salty caramel. Let me tell you how we make our caramel sauce:

 

In 25 litre saucepan we put sugar + water + cream of tartar. We boil it WITHOUT stirring until the water evaporates and the temperature reaches 180 degrees celcius (356 degrees Fahrenheit) . We measure with digital probe thermometer. Then we drop butter in it and the worker starts stirring with a wooden paddle. It all starts to splutter and slop out of sausepan, it's pretty dangerous moment. Then, when it ends, we add cream and continue stirring. The caramel sauce is ready at this point. We make 240 kgs/ day. 

 

As our company grows, we need more caramel sauce. I'm looking for an industrial equipment that can help me upscale the production and make the process less risky, so not the worker, but the machine does all the stirring. Does such an equipment exist? What should I be looking for?

 

Thank you.

 

Hi Alexei -- Wondering if you had any luck in figuring out scaling your caramel.  We're in a very similar situation to what you described in 2016, but can't afford an automated unit like the Savage....thinking we may try to get at least a larger pot by Savage to make bigger batches still by hand.  Thanks and Happy New Year!

[Kerry Beal]

IS this too big?

[Lisa Shock]

If you can attend a trade show, manufacturers who display there often sell off equipment cheaply so they don't have to ship it back. (plus, if they did demos, it's now technically a 'used' unit)